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RECIPESarrowGourmet ProductsarrowSoy Milk-Nabe
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.

Ingredients (serves 2):

  • 2.5 cups dashi (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
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).

 
2

When the liquid reaches a boil, add pork, spinach, tofu and mushroom.
3

Skim off any scum that rises to the surface while the soup reboils.
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.
5

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