ReTRo HouSeWiFe

RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

YOSE NABE (Vegetables, Fish and Meat Cooked Together), Japanese

Ingredients

• ½ lb. medium shrimps, shelled
• ½ tsp. salt
• 1 cup fresh mushrooms or Japanese shiitake
• 1 cup raw white chicken meat, sliced
• 1 large carrot, sliced thin
• 1 ½ cup young bamboo shoots
• ¾ cup young Chinese sugar peas in pods
• 3 cups stock
• ¼ tsp. salt
• 1 tbsp. soy sauce
• 1 tsp. sherry

Preparation Instructions

Cook shrimps in enough water to cover, add salt. When cooked, drain and set aside.

Slice the chicken meat, carrot, and bamboo shoots very thin. Slice shoots lengthwise and cut each slice in 2 or 3 pieces. The pieces must not be too large. Bamboo shoots in cans must be drained before using. The young Chinese peas in pods are flat peas, bought only in season. Scald peas. Allow to stand. Combine chicken, mushrooms, bamboo shoots and carrot.

Cover with stock, add the shrimps, season with salt and cook for 4 to 5 minutes. Add soy sauce according to your individual taste. Add sherry. Serves 4.

Contributed by Mrs. Martha Munakata, 1950

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