{"id":91,"date":"2006-01-31T23:06:09","date_gmt":"2006-01-31T14:06:09","guid":{"rendered":"http:\/\/innie-or-outie.jet-okinawa.com\/?p=91"},"modified":"2006-08-09T20:50:42","modified_gmt":"2006-08-09T11:50:42","slug":"tabletop-dinner-for-two-1","status":"publish","type":"post","link":"https:\/\/innie-or-outie.jet-okinawa.com\/?p=91","title":{"rendered":"Tabletop Dinner for Two☆ #1"},"content":{"rendered":"

I often sing the praises of one of my favorite household appliances around this time every year, the kotatsu or table heater. Tonight I\u00e2\u20ac\u2122ll show one of the advantages of having such a convenient and energy saving item in the house. This recipe is one variation on a very popular wintertime dish in Japan:<\/p>\n

Kani (Crab) Nabe for Two<\/strong><\/p>\n

\"Kani<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

Dashi
\n<\/strong><\/p>\n

\"Nabe<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

3 cups water
\n1 \u00c2\u00bd pieces dashi konbu (a variety of seaweed) \u00e2\u20ac\u201c break as needed<\/p>\n

\"Dashi<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

6 pieces musubi konbu (another variety of seaweed)<\/p>\n

\"Musubi<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

1\/3 cup katsuo dashi (liquid type)<\/p>\n

\"Katsuo<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

1 tablespoon mirin
\n\u00c2\u00bd teaspoon minced ginger<\/p>\n

Platter<\/strong><\/p>\n

\"Kani<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

Crab legs (halved)
\nShungiku (spring chrysanthemum stems) \u00e2\u20ac\u201c cut into large chunks
\nNametake mushrooms
\nShironegi (leek) – cut into 1 inch pieces
\n1 block Shimadofu (tofu) – cubed
\nChinese cabbage \u00e2\u20ac\u201c cut into large chunks<\/p>\n

Other Items Needed<\/strong><\/p>\n

\"Nabe<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

1 ceramic nabe pot with lid
\n1 crockette (mini-slow cooker)
\n1 portable tabletop butane burner<\/p>\n

I began in an unconventional way by using a crockette (mini-slow cooker) to prepare the dashi. I did this for three reasons:<\/p>\n

\u00e2\u20ac\u00a2 Hubby\u00e2\u20ac\u2122s schedule is so spontaneous; we have a hard time setting specific timetables for meals.
\n\u00e2\u20ac\u00a2 It\u00e2\u20ac\u2122s my belief that stocks taste better when given lengthy steeping periods.
\n\u00e2\u20ac\u00a2 I don\u00e2\u20ac\u2122t like having to stand over or repeatedly check the stove while the stock is steeping.<\/p>\n

Place the water, dashi conbu, and musubi conbu in the crockette and cover.
\nAfter four hours remove two-thirds of the dashi conbu. Leave the remaining one-third for additional flavor.
\nStir in katsuo dashi, mirin, and ginger. Cover and let continue to cook for at least another four hours.<\/p>\n

You can prepare the platter at your convenience and place in the refrigerator, if needed. I usually start preparations approximately one-half hour prior to setting table for dinner.<\/p>\n

\"Tabletop<\/a><\/p>\n

(Click on image to view large size)<\/p>\n

At dinnertime, prepare the table with the tabletop burner, eating utensils, and individual bowls.
\nPlace the platter on the table.
\nTransfer two-thirds of dashi and musubi conbu to the nabe pot. Place the pot on the tabletop burner and add small portions of each item of the platter. Cover with the nabe pot lid and let come to a low boil. (Veggies are done when slightly soft to the touch. Crab is done when red in color.)<\/p>\n

Serve cooked items combined in individual bowls accompanied by a small amount of dashi liquid.<\/p>\n

After dinner, strain any remaining dashi liquid into a container. Remove the final one-third dashi konbu from the crockette. Add the crockette liquid to the container and store in refrigerator or freezer to use as starter dashi for the next time you prepare nabe.<\/p>\n","protected":false},"excerpt":{"rendered":"

I often sing the praises of one of my favorite household appliances around this time every year, the kotatsu or table heater. Tonight I\u00e2\u20ac\u2122ll show one of the advantages of having such a convenient and energy saving item in the house. This recipe is one variation on a very popular wintertime dish in Japan: Kani […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,15,6,21],"tags":[],"class_list":["post-91","post","type-post","status-publish","format-standard","hentry","category-crockpotcrockette","category-seafood","category-tabletop-dinner-for-two","category-tofu"],"_links":{"self":[{"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=\/wp\/v2\/posts\/91","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=91"}],"version-history":[{"count":0,"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=\/wp\/v2\/posts\/91\/revisions"}],"wp:attachment":[{"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=91"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/innie-or-outie.jet-okinawa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=91"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}