Everywhere you go during the fall and winter seasons in japan , you are bombarded by television commercials or aisle displays marketing nabe ( hot pot ) ingredients at the supermarket 日本人很愛(ài)吃鍋,每逢秋冬季節(jié),不論是電視廣告還是商店都會(huì)大力宣傳出售各式各樣的鍋湯底料或搭配好原料的鍋物拼盤等。
Cooked morsels are dipped into raw egg on the way to the mouth to give a silky coating and to ameliorate the sweet and salt . shabu - shabu is more like a normal nabe in that the ingredients are added to a pot of stock 首先將一碗紅湯倒入鍋內(nèi),開(kāi)大煤氣爐的火候,然后將牛肉、海鮮、蔬菜等一起放在鍋里煮,吃時(shí)沾上生雞蛋汁、醬油和糖做成的調(diào)味料。
The yose - nabe consists of chicken , fish , seasonal vegetables and tofu cooked in chicken broth and the chiri - nabe consists of seasonal vegetables and chopped fish cooked in broth but eaten by dipping the cooked ingredient in a vinegar and soy sauce mix “大燉鍋風(fēng)”是在咖喱雞湯中加上雞肉、魚(yú)肉、應(yīng)時(shí)的蔬菜和豆腐,調(diào)味而成。 “魚(yú)類鍋風(fēng)”是放入應(yīng)時(shí)的蔬菜和切碎的魚(yú)肉煮成汁再加上醋和醬油來(lái)吃。