Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 medium-sized eggplant, cut into small cubes
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 4 cups of dashi broth
- 3 tablespoons of soy sauce
- 2 tablespoons of sake
- 2 tablespoons of mirin
- 1 tablespoon of sugar
- 1 teaspoon of grated ginger
- 1 teaspoon of red pepper flakes
- 2 green onions, sliced
- 1/4 cup of cilantro leaves, chopped
Special Equipment Needed:
- A nabe pot or a large pot with a lid
- A ladle
Step-by-Step Instructions:
1. Heat the vegetable oil in the nabe pot over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the eggplant and tofu and stir-fry for 2-3 minutes.
3. In a mixing bowl, combine the dashi broth, soy sauce, sake, mirin, sugar, grated ginger, and red pepper flakes. Mix well.
4. Pour the mixture into the nabe pot and bring it to a boil.
5. Reduce the heat to low and simmer for 10-15 minutes, or until the eggplant is tender.
6. Add the green onions and cilantro leaves and stir well.
7. Serve hot with a ladle.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 14g
Dietary fiber: 3g
Sugars: 8g
Protein: 8g
Substitutions for ingredients:
- Instead of firm tofu, you can use silken tofu or tempeh.
- Instead of eggplant, you can use zucchini or mushrooms.
- Instead of dashi broth, you can use vegetable broth or chicken broth.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sake, you can use dry white wine or rice vinegar.
- Instead of mirin, you can use honey or maple syrup.
Variations:
- Add other vegetables such as carrots, bell peppers, or snow peas.
- Add protein such as chicken, shrimp, or beef.
- Use different herbs such as basil or mint.
- Make it spicy by adding more red pepper flakes or chili paste.
Tips and Tricks:
- Cut the tofu and eggplant into small cubes to ensure even cooking.
- Use a nabe pot if possible to keep the dish warm while serving.
- Adjust the seasoning to your liking by adding more or less soy sauce, sake, or sugar.
- Garnish with sesame seeds or sliced chili peppers for extra flavor and texture.
Storage Instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the dish in a pot over medium heat until heated through.
Presentation Ideas:
Serve the dish in the nabe pot and let your guests serve themselves with a ladle.
Garnishes:
Sesame seeds, sliced chili peppers, or chopped scallions.
Pairings:
Steamed rice, udon noodles, or a side salad.
Suggested Side Dishes:
Miso soup, edamame, or pickled vegetables.
Troubleshooting Advice:
- If the dish is too salty, add more water or broth to dilute the seasoning.
- If the dish is too sweet, add more soy sauce or vinegar to balance the flavor.
- If the dish is too spicy, add more broth or coconut milk to mellow out the heat.
Food Safety Advice:
- Make sure to cook the dish thoroughly to avoid any foodborne illnesses.
- Use clean utensils and cookware to prevent cross-contamination.
- Store any leftovers in the refrigerator promptly.
Food History:
Harihari-nabe is a type of hot pot dish that originated in Hokkaido, Japan. It is typically made with seafood, vegetables, and miso broth. This version uses tofu and eggplant for a vegetarian twist.
Flavor Profiles:
Savory, umami, slightly sweet, and spicy.
Serving Suggestions:
Serve the dish as a main course for a cozy dinner party or a family gathering.
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Region: Japanese