« Karakara sembei | Main | Holy moley »

2006.01.15

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Carlyn

Amy;
The nabe looks absolutely delicious!!!!! I think I shall try the mochi in gyoza, too..sounds great.....

Andy

That looks ABSOLUTELY astounding. Everything is super photogenic and the final result looks absolutely delicious. Congrats!

Midori

That looks really yummy!! I have never thought of having mochi gyoza- might have to have a go at some point!!

clare eats

Looks fantastic, YUM!
I have been wanting to get one of the ceramic posts for ages is there anything special you need to do to prepare them?

obachan

I often throw mochi in chige nabe as is, but never thought about wrapping the mochi with gyoza wrappers! Great idea! :D
I must try this sometime this winter.

Adam

All of this talk about nabe and mochi is making me hungry! If I might make a few suggestions (that you have likely already tried):

1. Kinchaku, one of my favorite oden items, is awesome in nabe- instead of a gyoza wrapper, it uses agedofu and is usually pinned shut with a toothpick or sewed shut with something like gobo.

2. Although probably not best in nabe, the combination of mochi, cheese, and kimchee is undeniably awesome.

OK, I really must go get something to eat now...

Amy

Thanks for the comments. I had never thought of wrapping mochi in gyoza either, and thought it sounded strange at first (like one big chunk of chewy carbohydrates). But I think it's a great idea.

Clare eats,
Before using a new nabe you should fill it with water and add a bowl of cooked rice, then simmer it uncovered for a couple of hours, like you're making okayu. Add more water if it gets low, and when it's done let it sit overnight. Then throw away the okayu and wash the pot gently with a sponge and no detergent.
After that, just try to clean it soon after using it, and don't let it sit in the sink full of water. If it develops tiny cracks, just repeat the okayu preparation and the cracks won't be a problem.

Adam,
I love kinchaku in oden, although I don't make it often because I hate tying them (I use kampyo, strips of dried gourd). I also love both mochi and abura-age in nabe, and don't know why I never thought of putting them together and making kinchaku. Thanks for the great idea!
I also think that mochi, cheese and kimchi are a fantastic combination. The only thing that beats it is mochi, cheese and mentaiko.

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