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What's the name of this?
posted by kristinakiko on Tue, 2009-02-03 14:02
I have a feeling this will get long, sorry in advance.
Maki, I'm looking for the name of a certain type of soup.
I work (and live) in Japan and my boss made me a soup of potato, carrot, sausage, a generous hunk of ham, daikon, and some other vegetables in hearty chunks. It was a simple taste but I enjoyed it.
A few weeks later my Japanese mom e-mailed me this recipe for "Vegetable Potof" (WARNING: After living in America for over 30 years, my mom still cannot speak or write in English)
Sprinkle salt on chicken, Daikon , potato, carot, cut in one bite size. cut bacon in 3 pcs( cut bit size). all food cook in 8 cups water. scoop dirty bubbles out while boil. veggie chicken became soft and tender, add Udon and sausage , salt and pepper as seasoning. if you like garlic, add.
I am certain this is the dish my boss made for me. What is the name of this dish?
Also, I just made this and the soup wasn't as flavorful as the version my boss served me. I made it the exact way my mom told me, using only the vegetables, meat, and salt+pepper to flavor the water. What can I do to add flavor to the soup that's not too difficult? This was so easy to make and perfect for a cold Tokyo night!
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It sounds like a Japan-ized version of pot au feu, which is a French dish, except it's using ham and sausages instead of a hunk of beef. The daikon is also a Japanese thing.
To add flavor easily, add 1-2 stock cubes (called 'buion' or 'suupu no moto' in Japan, from Maggi, Knorr, etc.) to the soup, or even dashi granules. Also use a lot of sliced onions or leeks, and sauté them a bit before adding the other things. Browning whatever meat you will use before adding liquid also helps to add flavor.
The Big Onigiri.
- Wherever you go, there you are. -
I was pretty certain it wasn't a Japanese thing because my boss and my co-worker said the name of it very quickly, and it sounded like something that would be written in katakana. Also, I was thinking of getting stock cubes to add flavor but I didn't know the Japanese for it. Whew, guess I need to study more! You've been a big help, thanks Maki!
You're welcome! Another name for soup stock cubes I forgot about is 'konsome' コンソメ (like consommé, clear soup)
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