Looking at how to eat on the cheap in Japan. Our tips on cooking Japanese food at home, what ingredients to look out for, how much it all costs and our own experience as foreigners trying to make our way through life and the kitchen in Japan!
In this video we’re serving up some yosenabe, at Japanese-style hotpot for lunch. Enjoy!
– Cooking Instructions –
Vegetable Preparation:
– Wash and cut the vegetables into small slices.
Broth/Stock Preparation:
– Lightly wash, dry kelp and soak in water for 5 minutes
– Put the kelp into a pot, cover with water and bring to simmer
– Remove kelp from the pot and put in the dried bonito flakes (katsuobushi 鰹節) about 30g
– Simmer for 3 – 4 minutes on a low heat
– Use a strainer to strain the broth into a large serving bowl for later use.
– Add the soup stock, carrot, green onion, mushrooms, fried tofu, fish and chicken breast into a large pot.
– Add 100 ml of Japanese cooking sake (ryorishu 料理酒), 5 tablespoons of sweet sake (mirin みりん), 5 tablespoons of light soy sauce, 1.5 teaspoons of salt
– Simmer for 10 minutes then taste, add more salt accordingly.
– Add the rest of the vegetables (spinach, bean sprouts) into the pot.
– Simmer for an additional 5 minutes
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