John Baymore at River Bend Pottery

River Bend Pottery   © 1995 - 2011 All Rights reserved

 

 

Rinse the chicken breasts under cold water. Cut the chicken into 1" strips and place in a bowl with 1 cup of the Mirin to marinate.  

 

Cut the vegetables into pieces that can be handled with hashi (chopsticks).  Cut the tofu into 1" cubes.  Slice the mushrooms in half.

 

In an open saucepan, add the Konbu to the water and bring it to a boil.  Stir in the bonito flakes and turn off the heat.  Let stand until the flakes sink to the bottom.  Sieve out the bonito flakes and discard the Kombu.

 

To the clear liquid, add 1/2 cup Mirin, the soy sauce, and the instant dashi, and keep it on the stove over low heat.

 

Using an electric frying pan with a lid, heat the oil to 400-450F and lightly braise the chicken.  Move the chicken off to one side and add the onion in a single pile near it.  Sprinkle the chopped scallions on top of the chicken.  Put the tofu on top of the onions.

 

Separately pile the carrots, peppers, and greenbeans in the pan, and then pour in half the hot liquid you already prepared above. Let this all simmer covered for 5 minutes, then add the pea pods, shrimp, and mushrooms in separate piles.  Place the Chinese cabbage in a thick layer on top of it all, add the rest of the liquid, and cover it again and cook for about 5 more minutes.

 

Move the skillet to the table for communal serving.  Use individual medium sized bowls for each person to fill him/herself.  

 

Serve with ponzu dipping sauce in tiny bowls, small bowls of white medium or short grain rice, cups of green tea, and a sliced Asian pear (Nishi) for dessert.

TORI-EBI NABE

 

2 Cups Water

1/4 Oz. Dried Bonito Flakes

4" Square Kombu (seaweed)

1 Cup Soy Sauce

1 Tsp. Instant Dashi

1 1/2 Cup Mirin

1 lb. Boneless Chicken Breasts

1/3 lb. Jumbo Cooked Shrimp

1 Bunch Scallions

1 Vidallia Onion

1/2 Cake Firm Tofu

1 1/2 Cups Fresh Carrots

1 1/2 Cup Sliced Fresh Mushrooms

1/2 Sweet Red Bell Pepper

1 Cup Snow Pea Pods

1 Cup Fresh Greenbeans

3/4 Head Chinese Cabbage

1/8 Cup Canola Oil

 

Serves 4

 

 

 

 RECIPES