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YOSE NABE (Vegetables, Fish and Meat Cooked Together), Japanese
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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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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