What is "Japanese Nabe"

Nabe is a term referring to all varieties of Japanese hot pot dishes, also known as one pot dishes.

Japanese Nabe variation is like this. ←　click here

I like Nabe very much.
So, I will teach you Nabe recipe.
Please enjoy!

How to make "Gazpacho"

 Gazpacho or “salad soup” is a perfect no-cook recipe when it comes to saving energy in summer. It can be described as the most appropriate dish for Super Cool Biz* because it contains vegetables that are considered to cool down your body, such as cucumbers, lettuce and tomatoes. In addition, you can cut down on food waste by using vegetable leftovers and ends in the soup.

* Super Cool Biz is an energy-saving campaign that the Japanese government has promoted. In this campaign, people are encouraged to dress lightly to stay cool at work in summer.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 4

1 large tomato (200 g or 7 oz)

1/2 cucumber (50 g or 1-3/4 oz)

30 g or 1 oz red bell pepper

50 g or 1-3/4 oz onion

20 g or 2/3 oz lettuce

1/2 garlic clove

2 tsp fresh lemon juice

A little less than 1 tsp salt

A pinch of black pepper

A half slice of bread or baguette, torn into small pieces

100 ml or 3-3/8 fl oz (a little over 3/8 cup) water 

5 or 6 ice cubes

1/2 Tbsp olive oil

A pinch of cumin

[Directions]

1.     Cut a tomato, cucumber, lettuce, red bell pepper, onion, and garlic into large pieces. In a blender, puree these vegetables, lemon juice, salt, pepper, water, ice cubes, olive oil, and cumin until they are smooth.

2.     Add bread to the blender, and puree the mixture again. Pour the soup into soup bowls and serve.

* If there are some remaining vegetables, chop them finely and garnish the soup with them.

How to make " Sweet Potato and Pork Shoulder Tagine"

Rich in potassium, sweet potatoes help prevent edema and boost metabolism. A tagine (a shallow earthenware cooking dish with a tall, conical lid) is widely used in North Africa, and can be easily used for sautéing and simmering. If you do not have a tagine, you can use a skillet with a lid fit snugly. Although onions and raisins offer sweetness to the sauce, this dish goes very well with simple bread.

[Ingredients] (1 cup = 8 fl oz = approximately 240 ml, 1 Tbsp = 15 ml = 3 tsp)

Serves 2

200 g or 7 oz pork shoulder, cut into large bite size pieces

100 g or 3-1/2 oz sweet potatoes, diagonally sliced

20 g or 2/3 oz (2 Tbsp) raisins

1/4 large onion (60 g or 2 oz), julienne

1/2 Tbsp fresh parsley leaves, finely chopped

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp ground ginger

1/4 tsp ground coriander

1/2 Tbsp olive oil

A pinch of salt and pepper

100ml or 3-3/8 fl oz (a little over 3/8 cup) water

[Directions]

1.       Heat olive oil in a tagine or skillet. Add onion, pork shoulder, turmeric, paprika, ginger, and coriander, and sauté them.

2.       Pour in water, and cover the tagine with a lid. Simmer until the pork is tender.

3.       Add sweet potatoes and raisins, and cover the tagine with the lid again. Simmer until the sweet potatoes are tender. Garnish the dish with parsley leaves.

* If all the liquid is absorbed during simmering, add a little water.