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Satsu Nabe: the killer stew
ingredients:
-chicken (bite sized pieces)
-beef (bite sized pieces)
-pork (minced)
-seafood (minced shrimp, crab, fish, clam, or mussel)
-tofu (cubed)
-mushrooms
-wonton wrappers
-broccoli (optional)
-scallions (chopped)
-spinach or chinese cabbage
-carrots (bite sized pieces)
-taro or malanga (bite sized pieces)
-chicken stock
-soy sauce
-salt
-mirin
-dashi or oyster stock
preparation:
Dumplings: mix minced pork, seafood, and scallions. portion a small amount of the mixture to a wonton wrapper and seal it. repeat until whole mixture has been used.
Broth: Add soy sauce, mirin, and salt to broth. Add a small amount of dashi for extra flavor.
Stew: place (in order) the taro, chicken, carrots, dumplings, broccoli, beef, spinach, tofu, and scallions. Add enough broth to just barely cover the tofu. boil for 5 minutes, then stir and simmer for 5 more minutes before serving.
Description: Anything that lives, eventually dies and gets eaten. Satsu Nabe is the food of the bloodthirsty. This stew incorporates creatures of land, sea, air (sorta), and even plants. Nothing escapes. Inspired by the signature stew of Sumo Wrestlers (chanko nabe), Satsu Nabe is high in protein, vitamins, and minerals and is designed to make Warriors strong. Like some types of Chanko Nabe, Satsu Nabe uses chicken broth, because the fighters who eat it must stand proud like the rooster, on two legs. They cannot stand on four legs like a pig or no legs like a fish. On nights before major battles, Satsu Nabe should be searved with rice so that the carbs can become useful calories for the next day, keeping fighters energized in combat.
ingredients:
-chicken (bite sized pieces)
-beef (bite sized pieces)
-pork (minced)
-seafood (minced shrimp, crab, fish, clam, or mussel)
-tofu (cubed)
-mushrooms
-wonton wrappers
-broccoli (optional)
-scallions (chopped)
-spinach or chinese cabbage
-carrots (bite sized pieces)
-taro or malanga (bite sized pieces)
-chicken stock
-soy sauce
-salt
-mirin
-dashi or oyster stock
preparation:
Dumplings: mix minced pork, seafood, and scallions. portion a small amount of the mixture to a wonton wrapper and seal it. repeat until whole mixture has been used.
Broth: Add soy sauce, mirin, and salt to broth. Add a small amount of dashi for extra flavor.
Stew: place (in order) the taro, chicken, carrots, dumplings, broccoli, beef, spinach, tofu, and scallions. Add enough broth to just barely cover the tofu. boil for 5 minutes, then stir and simmer for 5 more minutes before serving.
Description: Anything that lives, eventually dies and gets eaten. Satsu Nabe is the food of the bloodthirsty. This stew incorporates creatures of land, sea, air (sorta), and even plants. Nothing escapes. Inspired by the signature stew of Sumo Wrestlers (chanko nabe), Satsu Nabe is high in protein, vitamins, and minerals and is designed to make Warriors strong. Like some types of Chanko Nabe, Satsu Nabe uses chicken broth, because the fighters who eat it must stand proud like the rooster, on two legs. They cannot stand on four legs like a pig or no legs like a fish. On nights before major battles, Satsu Nabe should be searved with rice so that the carbs can become useful calories for the next day, keeping fighters energized in combat.
