Nabe ingredients
It has been a while since I last posted, and it is due to laziness and boredom. I am also not eating out as much these days since I am trying to be a little more health conscious in the foods that I eat. This meal was eaten more than 6 months ago, but I have to say that the dishes that I enjoyed here at Ichiriki were definitely satisfying.
For those of you unfamiliar with nabe, it is basically a cook-your-own hot pot dish. I generally start with shio, or salt, based broth. I add the ingredients that take longer to cook first, such as the mushrooms (dried) and tofu, then add the remaining ingredients based on the level of doneness that I want to eat them at. The thinly sliced beef is great when it is medium rare, therefore it just needs a quick “dunk” in the bubbling pot of broth. Since I like the vegetables to retain their crunch and color, I generally “blanch” them in the broth for about 30 seconds (Chinese cabbage) to a minute (enoki mushrooms). Seafood such as shrimp and scallops cook quite quickly so watch them closely since you don’t want them to over cook.
At Ichiriki, there are a number of different types of broth for you to enjoy — shoyu, pirikara (spicy), miso and kim chi — to name some of the options. There are also quite a number of appetizers and side dishes that can be ordered and eaten alongside your nabe: arabiki, croquette, karaage and poke are some of the many dishes that I’ve tried over the course of a couple of years eating here. Do try the green tea shave ice topped with azuki, mochi balls and condensed milk for dessert, if you enjoy a sweet ending to your meal.
All in all, the variety of ingredients and the savory broth, both make the nabe here a good choice when you want something warm and comforting. The combination of thinly sliced beef, tsukune, seafood such as shrimp and scallops, and lots of vegetables all provide a lot of punch to what’s left of the broth at the end of the meal.
Ichiriki Japanese Nabe Restaurant
510 Piikoi Street
Telephone: 808.589.2299
{ 7 comments… read them below or add one }
miss your posts! but totally understand about watching your diet!
[Kat,It's actually that and more. I am going to start posting more regularly again.]
Sounds great Reid. I’ve never had nabe. Do they give dipping sauces, or is that just a shabu shabu thing?
[Lester, I don't recall any dipping sauces, but maybe it's because I don't look for them when I eat nabe. To me, nabe and shabu shabu are similar enough that you could probably use dipping sauces if you wanted to.]
I’ve been wanting to try this place for long time. Sounds ono the way you describe em. Btw, good to see you still doing posts.
[Thanks for stopping by and for the encouragement! I am glad to still be here as well. Year 6 is coming up in a few months and I am hoping to post more frequently in the coming months!]
Hey Reid – At last a new post!!! ;o) Nice to have you back! I’ve kinda developed a taste for intestines….do they do that as an ingredient for the nabe here as well?
[Kirk, At last is right! LOL!! I have been away for far too long.
I didn't see any intestines on the menu here, but I will check on it the next time I pay a visit to Ichiriki and will let you know.]
Hi. I’m a long time “lurker” and I was excited to see your new post. The nabe looks so good, especially today. It’s freezing were I live!
[Linda, Thanks for de-lurking! Nabe is good all the time, but even more so when the weather is freezing! It will instantly warm you up and make you feel so good! Hope you get to have some soon!]
I love Ichiriki! The Ichiriki Nabe is the best! I also like their shave ice dessert!
[Nanigurl, Yes! Their nabe is really good and I also like their shave ice. It's been a while since I've been there though. I don't go so often these days because of the MSG.]
I really love Ichiriki too. Great blog. I bet there are more people reading your blog than you think. Keep ‘m coming.
[Jimbo, Thanks for writing. I will continue to keep writing. Thank you for your kind words and for your support. More to come....soon.]