During the day, I had asked Ben which green vegetable he would like to have in the nabe, and he said he would like broccoli. I think broccoli goes very well with curry :)
The broth was like this:
1000 ml water
2 teaspoons instant kombu dashi
1 tablespoon soy sauce (15 ml)
and 2 blocks of this curry roux, bought at Nishi's Japan Shop:
Getting ready:
I put the ingredients of the broth into the nabe and turned on the heat full throttle. Then I disappeared into the kitchen for a minute to prepare two bowls of pickles to have as a side dish, when my daughter called in alarm from the living room:
Almost everything in the nabe:
We later added leftover pasta. (We didn't use the Sanuki udon you can see in the pictures above.) Good, but difficult to eat with (plastic) chopsticks.
Nevertheless, it tasted good!
Thanks for trying out my recipe!
ReplyDeleteI usually pre-cook the daikon, carrot, and the thick portion of hakusai (Chinese cabbage) in the donabe in the kitchen gas stove before moving the donabe carefully to the portable gas burner on the dining table. That way, I can save the number of gas cartridges used for nabe dishes. (One gas cartridge costs nearly 100 yen in Japan, and probably costs more in your country/area.)
I agree with your husband. Broccoli sounds very good in curry nabe!
You're welcome :)
DeleteI dare not use the donabe on our stove because I don't know if it is suitable for vitroceramic stoves.
We had a gas stove in Germany, and it took us a while to get used to cooking on the vitroceramic stove here. When I was here for apartment hunting, we were shown an apartment which had a gas stove, but the apartment had light-colored carpet floors in most of the rooms, and our daughter was only 5 years old then and still very messy. If we had wanted wooden floors in the apartment, we would have had to pay extra. So we swallowed the bitter pill and moved to a different apartment.