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 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.

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

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.

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

Soy Milk-Nabe