Text 24784, 116 rader
Skriven 2012-05-13 22:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: gobo
============
-=> Quoting Michael Loo to Dave Drum <=-

 DD> burdock root / never to my knowledge made or consumed
 DD> anything with that as an ingredient. 

 ML> Better known as Gobo and "what's that nasty bitter stuff."

Gobo isn't bitter if it's soaked and blanched first. The underlying
sweetness comes out when you do that. It pairs nicely with carrots
(and pork broth to drag in another thread). And young shoots can be
steamed like asparagus. And in this country it's a weed so it is
free for the taking.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chankonabe (Sumo Wrestler Stew)
Categories: Japanese, Stews, Mushrooms, Tofu, Noodles
  Servings: 4

      2    burdock roots, peel, slice
      8 oz udon noodles
      2 TB peanut oil
      1    leek, cut into thin rounds
      3 oz shiitake mushrooms, brushed
    clean, stemmed and sliced
      4    bone-in chicken thighs
      8 c  chicken stock
      1    sheet kombu seaweed
      6    inch piece daikon or
      6    radishes, thinly sliced
      1 TB white miso paste
      1 TB red miso paste
      1 TB mirin
      1 TB soy sauce
      2    carrots, peeled and cut into
    1/2    inch rounds
      6 sm red potatoes, scrubbed and
    cut into 1/2-inch rounds
      2 c  coarse chopped napa cabbage
      2    heads baby bok choy, trimmed
           -cut lengthwise into ribbons
    1/2    red bell pepper and
    1/2    orange bell pepper, cut into
           strips lengthwise
      4    eggs
    Jasmine Rice
      7 oz firm tofu, in 1-inch cubes
    1/4 c  fresh chives

If using the burdock, rinse under cold water. Put in a large bowl,
cover with cold water, and soak for 20 minutes, changing the water
once about halfway through. Cook the noodles according to the
package directions, rinse, and set aside. They need not be kept hot.

Heat 1 tablespoon of the oil in a 12-inch or larger cast-iron saute
pan or 5-quart or larger Dutch oven over medium heat. Add the leek
and cook until soft and just beginning to color on the edges, about
5 minutes. Transfer to a plate and add the mushrooms to the same
pan. This time, turn the heat up high to get some of the moisture
out of the mushrooms. After 5 minutes or so, when you can really
smell them cooking, transfer the mushrooms to the plate with the
leek.

Heat the remaining 1 tbsp oil to the pan over medium heat. Working
in batches, lay the chicken pieces skin-side down in the hot oil.
Cook for 10 minutes, or until the chicken is browned on both sides,
turning the pieces frequently to prevent sticking. Set the chicken
aside on a plate.

In a large saucepan or stockpot over medium heat, combine the stock,
kombu, and daikon. Bring to a gentle simmer, cover, and cook for 20
minutes. Turn off the heat and remove the kombu. Add the red and
white miso paste along with the mirin and soy sauce, stirring to
thoroughly dissolve the miso pastes. Taste the broth. It should be
potent and a little salty. If you think it might need salt, it
probably does. Add more soy sauce a little at a time until it tastes
just the way you like it.

Add the browned chicken thighs, the carrots, the potatoes, and the
cabbage to the pan. Cover and simmer over low heat for 15 minutes,
or until the potatoes are tender. Add the bok choy and bell peppers.
Keeping the heat low, cook for 5 more minutes, then carefully crack
the eggs onto the surface of the barely-simmering broth. Poach the
eggs for 3 to 5 minutes, or until the whites set.

Divide rice among 4 large bowls. Add a handful of udon noodles to
each and arrange the noodles to make a nest. Using a slotted spoon,
place a poached egg carefully in each nest. Scatter one-fourth of
the tofu cubes into each bowl. Next, ladle the simmering broth,
along with plenty of vegetables and a chicken thigh, around the egg
in each bowl. Finish by sprinkling on the chives. The bowls should
be beautiful, plentiful, and memorable.

This one lends itself to personal interpretation; feel free to swap
out any veggies you'd like and add your favorite sumo-worthy
proteins. But the one element that we wouldn't change is the broth,
an umami-rich chicken stock enriched with kombu, soy, mirin, and red
and white miso. Next time we might think about: Adding handfuls of
quick cooking greens and slices of fish cake or shrimp to bulk it up
even more.

Adapted from: Poulet by Cree LaFavour
Posted by: Caroline Russock To: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim


... Ignoring bitter is as bad as a painter eschewing a primary color.

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