2010年1月15日金曜日

best of both worlds!

Seeing as the veggies we have around at this time of year are daikon, chinese cabbage, carrots, negi, onions, various leafy greens and garlic we eat a lot of nabe- hotpot dishes- in winter.

This is fine. There are infinite variations on nabe depending on the seasonings and sauces you use, the meat you choose (if any) etc etc.

But sometimes I'm just over nabe.

But I'm stuck with all those nabe vegetables...

What to do. What to do.

Well tonight I hit it.

First I made regular chicken and veggie mizutaki hotpot.

Then I took out Ken's portion and put it aside. (Good wives experiment on the rest of the family first.)

Then I added two cups of milk, a handful of parsley, some celery leaves I froze in Autumn and a whole lot of fresh ground black pepper.

Just before we ate we shook parmesan cheese on top and walah!

Not New England clam chowder by a long shot but as Shinshu chicken chowder it wasn't bad at all.

Think I might just have to make it again so K can try it as well.

3 件のコメント:

Xana さんのコメント...

Oooo! I have to try this. We have tons of nabe veggies, but the kids don't like nabe, and then I end up making two different meals. I wonder if they would eat a soymilk chowder. I won't tell dd1 it is soymilk. She is like me, she'lll eat almost anything that involves chocolate or parmesan cheese.

Coffeegrl さんのコメント...

This sounds delicious! We have tons of nabe dishes here too (what with all the farm veggies) but there isn't a whole of variety otherwise. So I bought this book "Japanese Hot Pots" (see www.japanesehotpots.com for more) because I knew I had to be missing out. Sure enough, it appears there are infinite combinations of veggies and fishes and soy milk flavorings etc. that my in-laws just don't eat. I'm hoping I can convince them that we should live on the edge and branch out a little from the standard dashi + chicken + (occasional pork) + veggies. Your recipe sounds delicious!

thefukases さんのコメント...

Xana- it really works!

Coffegrl- I get sick of the same old same old too so recently I make an un-flavoured nabe and put out every sauce in the fridge. Kimchi one bite, yakiniku sauce the next and then green chilli for the third. Really shakes things up. Might be a bit difficult to sell to the ILs though!