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  Added: May 03, 2007  •  Visited (532)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Temple Of Jade Nabe
(Hakusai Nabe)
What You Need:
  • 2 pounds Chinese cabbage, cut into 1½-inch chunks
  • 3 ounces harusame (cellophane or transparent noodles)
  • 1 whole chicken breast (8 ounces), boned and cut into 1-inch chunks
  • 12 small white mushrooms
  • 12 clams, shucked and washed, or 12 large shrimp (10 to 15 per pound), shelled and deveined
  • 12 to 16 canned ginnan (ginkgo) nuts
  • 6 thin slices boiled ham
  • 2 quarts ichiban dashi, or substitute 2 quarts chicken broth, fresh or canned
  • ¼ cup mirin (cooking sake), or substitute 3 tablespoons pale dry sherry
  • 1 tablespoon Japanese all-purpose soy sauce
  • 5 teaspoons salt
  • 1 tablespoon MSG

  • How To Cook:
    1. Over high heat bring 2 cups of water to a boil in a 2- quart saucepan and drop in the cabbage. Return to a boil, drain in a colander, and run cold water over the cabbage to cool it quickly.

    2. In a large bowl soak the harusame in cold water for about 30 minutes, or until the noodles are soft. Then drain and cut them into 4-inch lengths.

    3. Over high heat bring 2 cups of water to a boil in a 1-quart saucepan. Drop in the chicken pieces, return to a boil, then drain in a sieve and run cold water over the chicken to cool it quickly.

    4. Arrange the cabbage chunks, noodles, mushrooms, clams or shrimp, ginkgo nuts, ham and chicken cubes attractively on a large platter.

    5. In a mixing bowl, combine the dashi, mirin, soy sauce, salt and MSG.

    6. Bring half the seasoned dashi to a boil (see Nabemono section) and then adjust the heat so that the broth simmers throughout the cooking.

    7. Each diner selects his own food from the platter of food and cooks it in the broth to the desired degree of doneness; vegetables and shellfish will take only seconds, but the ham and meat may take a minute.

    8. Add additional seasoned dashi to the casserole as it evaporates.

    NOTE:
        As in all nabe cooking, any vegetable can be substituted for those listed in the ingredient list.
     
    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Shellfish » Clams
    Main Ingredient » Nuts » Ginkgo
    Dish » Main Courses

     





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