Oriental Nabe salad with mizuno and carrots
A Japanese recipe that is easy to prepare even in Europe with the organic baby leaf salads found in all supermarkets that bring the oriental world to your table.
Nabemono (Oriental Nabe salad) is a typical Japanese dish. Its name comes from “nabe” which means pot, but its ingredients are by no means as straightforward.
In fact, the Japanese use the term Nabemono to indicate all the typical winter dishes that are slow cooked in a pot, but every family has its own favourite recipe it guards jealously!
We discovered the Nabemono recipe with mizuna and carrots, a simple recipe that can be made with ingredients that are easy to find also in Europe, and is perfect for cold winter evenings, but also on rainy days and every time we want to bring the conviviality of the far east countries to the table.
Nabe: the centre of the Japanese table and cuisine
Compared to western cuisine, where food is served on individual plates, in far east countries it is very common to serve oneself directly from the “nabe”, a very wide casserole pot with low edges that is placed in the centre of the table.
Very often the tables are equipped with a small central stove, or a candle lit food warmer, so that the food continues to cook in the nabe throughout the meal.
In addition to keeping the food warm, this custom creates a most convivial atmosphere, where sharing the food becomes a way of feeling more in unison with the other diners.
Recipe for the oriental nabe salad with mizuno and carrots
Ingredients
- 60/70 g of Tofu
- 250 g sliced beef
- ½ cup sake
- 2 sheets of Kombu – a typical Japanese seaweed
- 200 g of mizuna
Procedure
Place a pot on the stove place the two sheets of kombu on the bottom. Cover with 2 cups of water and ½ cup sake.
Add the carrots and the tofu.
When the carrots have softened, lay the mizuna on top followed by the slices of beef.
Leave to simmer until the meat is well cooked and serve, where possible placing the pot in the centre of the table like the Japanese do!
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