"nabe" party

Bila dah nak masuk musim sejuk ni mulalah kat kedai bersepah-sepah jual heater, selimut tebal-tebal, kotatsu(meja doremon), baju tebal-tebal, stokin tebal-tebal, selimut letrik, jangan harap la nak dapat beli kipas time ni. Kat supermarket bahagian makanan pulak keluar lah makanan-makanan untuk season sejuk, selalunya makanan ala-ala bersup supaya dapat sejukkan badan(kot). Masa ni la jugak bersepah-sepah jual sup instant yang dipanggil "nabe", periuk nabe, tempat masak gas konro, memang takda muka makanan lain. Suka sungguh orang Jepun hidup ber"musim", OK la, at least tak boring mengadap makanan yang sama kan.

Semalam, aku terpaksa balik lambat sebab ada 飲み会(nomikai). Orang Jepun memang suka buat nomikai ni, maybe sebab semua orang kerja macam nak gila(serius nak mampus), so masa nomikai ni la time nak buat lawak, nak cerita masalah, nak gembira mabuk tonggang sampai habis-habisan. Sambil nomikai, kami buat nabe party. Nabe? Apa itu nabe? Kalau dalam bahasa melayu ala-ala steamboat. Ish tiba-tiba teringat steamboat joni yang kosong tak sedap tuuuu erghhh!Ok abaikan dan jom kita cerita pasal nabe!

Japanese nabe@steamboat

Japan has a wide range of hot pot dishes, collectively known as nabemono. They can be divided into styles where the ingredients are simmered in a light flavoured stock and then dipped in a sauce before eating , and where ingredients are stewed in a soy sauce based or a miso-based broth. There are many varieties; below are some of the more popular ones.

• Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together and ideally similar to German Eintopf, thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.

• Chankonabe (ちゃんこ鍋): was originally served only to Sumo wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon

• Yudofu: a very simple dish of tofu simmered in a kombu stock and served with ponzu and various condiments.

• Sukiyaki: thinly sliced beef, negi, tofu, ito konnyaku (jelly-noodes), shungiku, various types of mushrooms and other ingredients, simmered in a shallow cast-iron pot in soy sauce, sugar and mirin and dipped into a small bowl of beaten raw egg by the diner before eating.

• Oden

• Shabu-shabu: similar to Chinese hot pot. Thinly sliced beef simmered in a potful of stock along with tofu, mushrooms and various vegetables, and served with a variety of dipping sauces such as ponzu. Ingredients such as pork, chicken or seafood are occasionally used instead of beef. Chinese hot pot was introduced to the Japanese during their colonial rule of Manchuria, and upon their return to Japan following the end of the war, they recreated the dish replacing lamb with beef with which the Japanese were more familiar.

• Motsunabe (もつ鍋): made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but typical is to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles. The soup base are mainly soy sauce or miso.

• Mizutaki: chicken pieces simmered with other ingredients in stock and served with a dipping sauce such as ponzu. A traditional specialty of Fukuoka, but eaten throughout Japan for hundreds of years. (WIKIPEDIA)

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Semalam buat 3 nabe, Chanko, Yose dan Kimchi nabe. Malangnya kesemua aku takleh makan sebab campur daging kan. Nasib baik diorang faham aku ni takleh makan, dapat satu periuk nabe aku sorang. Tapi malangnya, sup nabe tu air kosong. SHIT. Cam air rebusan ka apa bodo la orang Jepun ni. Ya la, diorang tatau nak beli sup perasa apa takut dalam sup tu ada masuk daging. Ke malas nak layan aku ni? Ah lantaklah. Cicah dengan kicap+cuka(ponzu). Aku tak larat nak abiskan, bebudak yang makan tu makan macam la sedap sangat!haih tak faham aku.

Their nabe

my cute nabe

Anyway bila nomikai seronok la boleh ambil tahu hal senior-senior yang kurang penting bagi aku ha ha tapi layankan aja lah. Kadang-kadang malas nak layan diorang sebab diorang cerita sangat details. Cam semua benda pun nak cerita. Penat nak dengar ha ha. Kadang-kadang rasa pelik sebab LELAKI cerita details macam pompuan, tapi diorang memang macam tu, tak kira laki ka pompuan dalam semua cerita mesti diselit DIALOG. Kalau orang Malaysia takda la sampai nak copy paste DIALOG yang terjadi kan. Tukar la jadi ayat penyata biasa senang. hehhehe.