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Recipes with enoki mushrooms

4 recipes that use enoki mushrooms, with photos, step-by-step instructions and cook times. The quickest, Kagoshima kurobuta shabu-shabu, takes 30 minutes. It is most often cooked with sugar, carrot and chinese leaf.

Run out of enoki mushrooms? Aubergine, diced, same weight.

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Crossing-the-bridge noodles with vegetable broth

Guo qiao mi xian comes from Mengzi in southern Yunnan. The story goes that a scholar's wife carried soup across a bridge to his island study each day, and found that a layer of oil kept it piping hot. Today in Kunming it arrives as a big bowl of scalding broth plus small plates of raw thinly sliced vegetables, tofu skin, herbs and rice noodles, which you slide in yourself so they cook at the table. This vegetarian broth is built on mushroom, corn and soybean sprouts. Chef's tip: the broth must be at a rolling boil when it goes into a warmed bowl; that heat is what cooks the toppings.

60 minSoups
by KrazyBadal 0 views

Hiroshima oyster nabe (kaki nabe)

Hiroshima Bay is lined with oyster rafts, and from late autumn to early spring the city's restaurants put kaki nabe on the menu. In the version called dote nabe, a thick band of sweetened miso is smeared around the inside of the pot like a riverbank, then melts into the broth bit by bit as you eat. Cabbage, tofu, leek and mushrooms go in first; the oysters only need a few minutes at the end. It is cooked at the table on a portable burner, so everyone eats it as it is ready. Chef's tip: rinse the shucked oysters in a bowl with potato starch and a little salt, then in clean water; the grey starch pulls out grit and slime and leaves them clean-tasting.

40 minFish
by KrazyBadal 0 views

Kagoshima kurobuta shabu-shabu

Kagoshima, at the southern tip of Kyushu, is known across Japan for kurobuta, black Berkshire pork raised on farms in the prefecture. The meat is sweet with soft, clean-tasting fat, and shabu-shabu restaurants in Kagoshima city serve it sliced paper-thin so diners can cook it themselves at the table. Any thinly sliced pork loin or belly works well at home; Asian grocers sell it frozen for hot pots. Each slice is swished through the simmering kombu broth, then dipped in tangy ponzu or creamy sesame sauce. Chef's tip: when the meat is finished, cook a handful of rice or noodles in the leftover broth; it has taken on all the flavour of the pork and vegetables.

30 minMeat
by KrazyBadal 0 views

Budae jjigae

Budae jjigae grew up in Uijeongbu, north of Seoul, in the hard years after the Korean War, when surplus tinned meat and sausages from the nearby US army base were cooked with kimchi and chilli. The town still has a whole street of restaurants serving it. It is a sharing dish: a wide pan goes on a gas burner in the middle of the table, and friends fish out sausages and noodles as it bubbles. Chef's tip: arrange everything in neat piles in the pan before the stock goes in, so each person can see what they are reaching for.

30 minSoupsSpicy
by KrazyBadal 0 views

Goes well with enoki mushrooms