The Gohan Society

Master Class for Chefs: Nabe 2009

Starts: February 23 @ 10:30am
Ends: February 23 @ 1:00pm
Location: 399 Lafayette Street Ny NY

Presented by chef Toshio Suzuki of Sushi Zen in NYC

 

Monday, February 23, 2009

10:30 am – 1:00 pm

Astor Center – 399 Lafayette Street at East 4th Street, side entrance at 23 East 4th street, elevator to 2nd floor

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NABE

 

  • the very definition of comfort food, literally means “pot” in Japanese.
  • Richly-flavored stews, cooked and served at the table.
  • Typically served with family and friends.

 

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Master Class will cover technique and regional traditions in these dishes:

* Yosenabe: is one of the most popular nabemono in Japan. Yose means “putting together” and thus implies that all ingredients, including the meat, seafood, egg, tofu and vegetables are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavorings.
* Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip.
* Shabu shabu: thinly sliced beef and other ingredients, eaten with a ponzu or sesame dip.
* Motsunabe: made with beef or pork offal, originally a local cuisine of Fukuoka but popularized nationwide in the 1990s because of its taste and moderate price. The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives. After serving offal and vegetables, the remaining soup is used to cook noodles. The soup bases are mainly soy sauce or miso.
* Yudofu: a simple dish of tofu simmered in a kombu stock and served with ponzu and various condiments.

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