Ingredients with Measurements:
- 1 block of firm tofu, cut into bite-sized pieces
- 2 cups of spinach leaves, washed and trimmed
- 1 cup of shiitake mushrooms, sliced
- 1 small onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 4 cups of vegetable broth
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- Salt and pepper to taste
Special equipment needed:
- Nabe pot or a large pot
Step-by-step instructions:
1. Heat the vegetable oil in a nabe pot or a large pot over medium heat.
2. Add the onions and garlic and sauté until the onions become translucent.
3. Add the shiitake mushrooms and sauté for 2-3 minutes.
4. Add the vegetable broth, soy sauce, and mirin to the pot and bring to a boil.
5. Reduce the heat to low and add the tofu and spinach to the pot.
6. Cover the pot and simmer for 5-7 minutes, or until the spinach has wilted and the tofu is heated through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 10g
Protein: 9g
Substitutions for ingredients:
- You can use any type of mushrooms instead of shiitake mushrooms.
- Instead of spinach, you can use other leafy greens such as bok choy or kale.
- If you don't have mirin, you can use rice vinegar or white wine vinegar.
Variations:
- You can add other vegetables such as carrots, daikon radish, or sweet potatoes.
- For a heartier meal, you can add noodles such as udon or soba.
Tips and tricks:
- Make sure to cut the tofu into bite-sized pieces so that it cooks evenly.
- If you're using a regular pot instead of a nabe pot, you can transfer the cooked ingredients to a serving dish and serve immediately.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
Serve the nabe in the pot it was cooked in and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or red pepper flakes.
Pairings:
This dish pairs well with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Miso soup, edamame, or a simple cucumber salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the tofu falls apart, make sure to handle it gently when adding it to the pot.
Food safety advice:
Make sure to cook the tofu and vegetables thoroughly to avoid any risk of foodborne illness.
Food history:
Nabe is a traditional Japanese hot pot dish that is typically cooked and eaten at the table.
Flavor profiles:
This dish is savory, umami-rich, and slightly sweet from the mirin.
Serving suggestions:
Serve the nabe family-style and let everyone help themselves.
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Region: Japanese