Other Electric Products Recipes

Soy Milk-Nabe

Zojirushi Recipe – Soy Milk-<i>Nabe</i>

Soy milk is becoming popular among those who are health conscious in Japan. By adding soy milk to the nabe, the flavor becomes more mild and almost stew-like.


            	Soy Milk-<i>Nabe</i>  Ingredients

Ingredients (serves 2):

  • 2.5 cups ichiban dashi (see here) or add 2 tsp. instant dashi + 2 cups water
  • 3 Tbsp. soy sauce
  • 2 Tbsp. mirin (Japanese sweet rice wine)
  • 1 tsp. sugar
  • 1/2 tsp. salt

  • 1 lb. pork, thinly sliced
  • 1 bunch spinach, blanched and cut in 2-3" lengths
  • 1/2 pkg. tofu, cut into 1-1/2” small blocks
  • 4 oz. large oyster mushrooms, stems trimmed, cut into 2" pieces
  • 1.5 cup soy milk, unsweetened
  • 5 oz. bean sprouts
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

              Soy Milk-<i>Nabe</i> Step 1
1

Place dashi, soy sauce, mirin, sugar and salt in the Gourmet d’Expert® Electric Skillet and set temperature to HIGH (480°F/250°C).

 


              Soy Milk-<i>Nabe</i> Step 2
2

When the liquid reaches a boil, add pork, spinach, tofu and mushroom.


              Soy Milk-<i>Nabe</i> Step 3
3

Skim off any scum that rises to the surface while the soup reboils.


              Soy Milk-<i>Nabe</i> Step 4
4

Add soy milk to the skillet and turn down the heat to LOW (280°F/140°C). To prevent it from curdling, do not overheat soy milk. Add bean sprouts just before the soup reboils.


              Soy Milk-<i>Nabe</i> Step 5
5

Set the skillet to KEEP WARM, take cooked ingredients from the pot and serve in small bowls. Enjoy!

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