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| Ingredients : |
| 1 large radish(peeled and roughly chopped), 1 large carrot(peeled, half cut into thin round slices, the balance roughly chopped), 200g sliced button mushrooms and 5-6 dry black Chinese mushrooms(soaked in hot water for 10 min, stems discarded and thinly sliced), 1/2 Chinese cabbage(roughly shredded or 1 small ordinary cabbage), 100g peas, 200g soya bean curd(tofu) cut into cubes, 2 tsp salt or to taste, 3 cups water more or less. |
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| Preparation : |
In a ceramic pot which you could take to the table or any other pot, place carrots and radish, sprinkle with 1 tsp salt.Pour 3 cups water or more so that it covers the vegetables and bring to a boil.Remove any scum that rises to the top, boil steadily for 10 minutes, lower heat and simmer for another 10 minutes until the vegetables are tender.Add Chinese or ordinary cabbage and the mushroom slices and peas, sprinkle with remaining salt and cook for another 10-15 minutes or until the cabbage is tender.Place tofu in a heat-proof bowl, cover and place in the middle of the pot of vegetables and mushrooms.Cover pot and steam for 5-7 minutes.Place the pot with the bowl of tofu inside it on the dining table, and serve the sauce and relishes along with boiled rice.Alternatively, once the cabbage is tender, stir well, add tofu cubes and simmer for another 5-8 minutes.Pour into a suitable dish and serve.
Three items to be served with Shikiri Nabe in small bowls.
Momoji Oroshi:1 large onion finely minced, 1 tbsp white sesame seeds dry roasted and crushed.Mix onions and sesame, and season with salt and pepper.
Lemon Joyu:1/4 cup white vinegar, 1/4 cup lime or lemon juice mixed with 2/3 cup light soya sauce and a dash of ajinomoto.
Momoji Oroshi:1 small finely grated radish, 2 dry red chillies lightly roasted and roughly ground.Mix radish with chilli and season with salt. |
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| Ingredients : |
| 500g firm tofu,400ml white oil, 2 tsp finely chopped garlic, 2tsp finely chopped ginger, 2 tbsp red curry paste or ordinary curry powder, 2 tsp sugar, 2 tbsp rice wine or sherry, 1 tbsp soya sauce, 200ml vegetable stock, 4 spring onions(halved, finely sliced and cut into 2" pieces.Place in a bowl of ice cold water in the fridge, 2 tbsp finely chopped coriander leaves, 1/2-1tsp salt(if needed). |
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| Preparation : |
| Cut beancurd into 1" pieces.Heat oil in a wok until smoking, deep fry bean curd cubes until golden and drain on kitchen paper. Pour out most of the oil leaving about 1/2 tbsp in the wok.When the oil is hot once again, add garlic and ginger, stir-fry for 30 seconds.Add curry paste or powder and wine or sherry, sugar, soya sauce and 4 tbsp of stock.Stir-fry the curry paste or powder until well blended.Add the remaining stock and bring to a boil, ass bean curd cubes, lower heat, cover and simmer for 5 minutes, stir in light soya sauce and cook for another 3-4 minutes.Check for salt.Sprinkle with coriander leaves, mix and remove from fire.Drain spring onions, place half at the bottom of a serving dish, pour the tofu along with sauce into it, garnish with the remaining spring onions and serve. |
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