【Cooking】Yosenabe (Japanese hot pot) with flying fish soup stock | Naoko-sensei’s Japanese Recipe No.14 |「あご出汁 寄せ鍋」なおこ先生の和食クッキング⑭【英語のレシピ】

SERVES: 4  TOTAL TIME : 20 MINS

Today we are going to introduce agodashi yosenabe (あご出しの寄せ鍋). Yosenabe is a Japanese hot pot which you can put in any kind of meat, fish and vegetables that go well with the soup stock. Depending on the area in Japan, the soup is made with different flavoring such as kelps, bonito flakes, and miso. Here in Sasebo, we use baked flying fish (yaki-ago) as soup stock for the nabe. But, you don’t be nervous about making the traditional Japanese regional dashi. Ready-made seasoned soup sock is available at supermarket. Bring your favorite ingredients and prepare a portable stove. It will be fun to eat yosenabe with your family during this cold winter!

今回のレシピコーナーは、寄せ鍋です。佐世保ではポピュラーな”あご(飛び魚)出汁”を使って作りますよ。一段と寒くなりそうな今年の冬は、家族であったかい鍋を突きましょう。

Agodashi soup stock for yose nabe

【Ingredients | 食材】

You can add anything you like such as chicken, oysters, and prawns. 鶏肉や牡蠣、海老などお好みの材料を入れてね。

1 bag ago dashi (flying fish) nabe soup mix
2 slices salmon

sliced salmon

200 g sliced pork belly
1/3 carrot, cut into round slices 
5cm daikon radish, cut into quarter-rounds

daikon radish


1/4 chinese cabbage, cut into 3-cm wide pieces
1 Japanese leek, cut into 5-cm wide pieces

chinese cabbage

4 shiitake mushrooms
1 tofu, cut into 6 pieces

Tofu

2 boiled udon noodles
And anything you like such as chicken, oysters, cod, prawns, and shimeji mushrooms.
※ Also, prepare a portable stove

(単語) flying fish 飛び魚(あご)、pork belly 豚バラ、 cut into round slices (quarter-rounds) 輪切り(いちょう切り)にする、cut into 3-cm wide pieces 3cm のざく切りにする。

【Directions |作り方】

  1. Cut all ingredients into bite sizes. And prepare a portable stove and a pot on your dining table.
  2. Shake a bag of nabe broth and pour into the pot. After the soup boiled, add pork belly, salmon and carrots, then bring to boil again.
  3. Add the rest of ingredients except udon noodles. Once they are all cooked, gather around and let’s eat!
  4. Keep the broth at a simmer the entire time. When all the ingredients are eaten up, add udon noodles and boil them. enjoy noodles with the rich and flavorful broth!

(単語)portable stove カセットコンロ、bring to boil ひと煮立ちさせる、When all the ingredients are eaten up すべて食べ終わったら

【Related Articles| 関連記事 】

Naoko-sensei’s Sasebo Star Cooking Class

Schedule: temporary closed due to COVID.
Time: from 10 am to 1 pm
Fee: 2500 yen for adult, 1500 yen (U 18), 1000 yen (U 15)
Place: Nishi-chiku Community Center (see the map below)
Contact and reservation : https://www.facebook.com/naoko.mori.921?epa=SEARCH_BOX

英語で学べる料理教室「させぼスタークッキングクラス」は 西地区公民館で開催中。外国人と一緒に料理が学べますよ。

Naoko sensei’s Profile

Naoko Mori 森なおこ
‐Studied French cuisine under a former chief chef at Hotel Chinzanso Tokyo (ホテル椿山荘東京) for 3 years.
‐Acquired Japanese and herbal cuisine skills.
‐Cooking teacher for 10 years for Japanese and 7 years for Americans
‐Coordinating cooking classes for American cooking teachers

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