So after saying I wasn't in the mood for cooking last night I actually did quite a good job if I do say so myself!lol
The other night we had キムチ鍋, kimuchi nabe, and it was the first time I'd made it from scratch. I had no idea that miso could be used as the base, and it makes it quite mild. I'm not a big fan of kimuchi (or really spicy food) but ever since this little discovery I've been hooked. I used the leftover soup to make 煮込みうどん for lunch one day too, which was a hit with me AND the kids!
So last night was a wannabe キムチ鍋/豚汁 kind of arrangement which was very very yummy. But very 'tekitou', so I'll be pushed to make it exactly the same ever again!!lol This time it was only a sub, so there weren't as many veges in there as there could have been. To be honest it started out going to be daikon miso soup, but then I had a brainwave and decided I should do a remake of the キムチ鍋. So it only had daikon, enoki mushrooms, sliced pork and the hakusai from the kimuchi and some negi in there for greenness.
I also did a ほうれん草の胡麻和え (hourensou no gomaae), and cooked up some ready made emergency 餃子(gyouza) to go with the rice. A bit of a mismatch but what the heck, it all gets mixed in together when you eat anyway!!lol And everyone was full, so as they say, 大成功 (daiseikou)!!
Well where is the recipe??? I prefer to make all my own stuff just to reduce our chemical intake so this recipe would be helpful!
返信削除I never really imagined kimuchi nabe with miso in it. I did a collagen nabe last week which was yum and its base was miso and milk (doesnt sound good I know) and for the record I wasnt interested in the 'collagen' just theingredients sounded good
your meal sounds like 大成功 to me too. mmm, I love kimchee nabe. But I haven't really done it much this season now that K basically eats what we eat - do your kids eat it as is or do you take out the veges etc for them seperately and "mild it down" a bit? maybe I should just give K a go with it...
返信削除I have even made kimchee nabe from scratch in the past - hubby filled me in on adding the miso, so I was in the know! I quite like Kimchee, but not such a fan of spicy foods in general - go figure!!
With the nabe, I used a bit of garlic and ginger (only had the stuff in the tube on hand), the veges, water, about 250g of kimuchi and the miso was to taste. I wanted it really mild so I guess about 3 really heaped tablespoons of miso (maybe more, sorry I forget now) to about 1.5L of water. Don't quote me though!!lol And then I added maybe a teaspoon of soy sauce towards the end. Obviously it's not a proper キムチ鍋 but it was fine for us, and mild enough for both kids to eat as it was. I liked it how it was, S did too, and then he tried his with a bit more kimuchi added in which was good too apparently.
返信削除sounds easy enough, I'll give it ago. I bought a packet mix one for this week!!
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