12/04/08 Japanese pot-au-feu

I made Japanese style pot-au- feu tonight.

I have two international graduate school students. One man from China and another one from Turkey. They are around 25 years old.

Could you imagine how much they eat. I will show you what I am cooking every day for them and show simple and approximate recipe.
Because, I cook any dishes with my sense for seasoning unless I decide to put the dish to my recipe book. So please make your own recipe from my basic recipe.

Ingredients: 4 chicken drumstick, 4 Eringe mushroom,1 Onion, 1/4 Cabbage, 3 stick Celery, 1/5 Daikon, 4 mini Carrot, 1 Potato, 2 Shitake mushroom. 6 Cup Water, 2Tbsp chicken powder, 1 Tbsp Dashi powder, 1 tsp Salt, 2 tsp sugar (Mirin), 1 Tbsp Sushi vinegar, 3 Tbsp Cooking sake (white wine),4 clove Garlic.

Direction: Water + Chicken powder + Dashi powder + Garlic~ Boil ~ Add all ingredients (keep medium heat) ~ Add all the seasonings~ Simmer for almost 20, 25 min.
* Always remove the foam.

Condiment: Mustard.

Soooo... delicious!
Especially soup and mustard combination.
My boys were so Happy!

See you tomorrow. KEIKO