Japanese Style Pot Au Feu (Stew) Recipe by cookpad.japan
Spring Cabbage Pot-au-Feu Spring Cabbage Pot-au-Feu It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste. I used a whole May Queen potato, but when there's not much time, I cut it in half. Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Recipe by Mawaru7 cookpad.japan Warming Vegetable and Sausage Pot-Au-Feu Warming Vegetable and Sausage Pot-Au-Feu This simple pot-au-feu is a family favorite. -Adding garlic powder and mushrooms will give the pot-au-feu a richer flavor. Try adding whole pepper and bay leaves if available. -Add vegetables of your choice. For a change, tomatoes will give a slightly sour taste. For 2 to 4 servings. Recipe by Niwanomomo cookpad.japan Soup Pasta Made from Pot au Feu Soup Pasta Made from Pot au Feu I usually have left overs when I make pot au feu, so I thought of an easy-to-make remake lunch dish. I made this tomato flavored this time around. Be careful not to add too much spaghetti because the pasta will absorb the moisture. If you want to make a regular pasta dish without soup, add the pasta after simmering and thickening the pot au feu. Recipe by mari2n cookpad.japan Vegetable and Chicken Pot-au-feu Vegetable and Chicken Pot-au-feu This is our family favorite pot-au-feu recipe. It's recommended if making a chicken pot-au-feu. If making it with sausages, see. Add your choice of vegetables. The order to for cooking vegetables is to first sauté the aromatic vegetables to bring out the flavors, then add the vegetables that are slow to cook through, and finally add those that cook through quickly. Adjust the amount of salt depending on the vegetables used and the water content of the ingredients. For 2 serving. Recipe by Niwanomomo cookpad.japan No Soup Stock Needed Chinese Cabbage Pot au Feu No Soup Stock Needed Chinese Cabbage Pot au Feu Pot au feu is a French hot pot. It's not a fancy dish at all, but in the cold of winter I feel like eating something like this. The only seasoning is salt. In France they don't add instant soup stock either. Have you ever made pot au feu and thought there's something lacking? And you may have added instant soup stock and other things. But if you cook it in the moisture that comes out of the vegetables only, the flavor will be very rich. And by letting it cool down once, the umami (glutamates) will be concentrated. It's the same reason that curry is more delicious the next day too. Recipe by pogue cookpad.japan Comforting Spring & Summer Tomato Pot-au-Feu Comforting Spring & Summer Tomato Pot-au-Feu It is easy to make and you can eat plenty of vegetables. This is good for spring and summer. New season potatoes are nice, so I added them to this dish. The vegetables yield a lot of liquid. It is better not to add a lot of water so you can enjoy the rich vegetable flavour. If you use new season potatoes and cabbage, add at the end because they soften quickly. (You can use a pressure cooker to cook the root vegetables and shorten the cooking time). Recipe by Niwanomomo cookpad.japan Winter Japanese Leek Stew Winter Japanese Leek Stew It's winter time and I wanted to make a vegetable stew with Japanese leek instead of onions. Since you don't saute the vegetables with oil, the stew stays light and healthy. To add a wintry feel to your stew, use broccoli or cauliflower instead. I served it with tomato rice on the side. You can serve it with bread also. Cake flour is dissolved in soy milk before adding to the soup, so this way you don't have to worry about the flour clumping up. Recipe by Rola Love cookpad.japan Sausage and Vegetable Pot-Au-Feu-Style Ramen Sausage and Vegetable Pot-Au-Feu-Style Ramen This "Maruchan salt-flavored ramen" pot-au-feu style ramen made with lots of vegetables with the flavor of chicken. This has a western-style taste that goes well with grainy mustard; you can enjoy lots of vegetables and noodles♪. Boil the cabbage and onions with the stems attached so that they cook through with a nice shape, and cut the stems off afterwards. Please be careful not to let the potatoes etc. fall apart when you boil them. It is more effective to bevel them. I recommend using block bacon in place of the sausages. Recipe by Kukkutv cookpad.japan Vegetable-Packed Pot-au-Feu in the Pressure Cooker Vegetable-Packed Pot-au-Feu in the Pressure Cooker I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking. Be careful when handling the pressure cooker. When you have time, allow the pressure indicator to fall on its own. If you're in a rush, shift the position of the indicator to release the pressure. Be careful not to burn yourself. I used dried rosemary this time for the herbs. Recipe by Fushicche cookpad.japan Use a Pressure Cooker! Chunky Pot au Feu Use a Pressure Cooker! Chunky Pot au Feu I created a recipe cooking in a pressure cooker with lots of vegetables. When putting the vegetables in the pressure cooker pot, put the hardest vegetable, in this case the daikon radish, in the bottom. If the soup seems too weak to you after adding more water, add more soup stock cubes or salt and pepper to season. Recipe by *yuki* cookpad.japan Spring Cabbage Pot-au-Feu Spring Cabbage Pot-au-Feu It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste. I used a whole May Queen potato, but when there's not much time, I cut it in half. Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Recipe by Mawaru7 cookpad.japan Spring Cabbage Pot-au-Feu Spring Cabbage Pot-au-Feu It's my mother's regular pot-au-feu. Lots of vegetables, and a lighter taste. I used a whole May Queen potato, but when there's not much time, I cut it in half. Make sure the potatoes don't crumble. Try to be careful because the sausages may burst. Recipe by Mawaru7 cookpad.japan Warming Vegetable and Sausage Pot-Au-Feu Warming Vegetable and Sausage Pot-Au-Feu This simple pot-au-feu is a family favorite. -Adding garlic powder and mushrooms will give the pot-au-feu a richer flavor. Try adding whole pepper and bay leaves if available. -Add vegetables of your choice. For a change, tomatoes will give a slightly sour taste. For 2 to 4 servings. Recipe by Niwanomomo cookpad.japan Warming Vegetable and Sausage Pot-Au-Feu Warming Vegetable and Sausage Pot-Au-Feu This simple pot-au-feu is a family favorite. -Adding garlic powder and mushrooms will give the pot-au-feu a richer flavor. Try adding whole pepper and bay leaves if available. -Add vegetables of your choice. For a change, tomatoes will give a slightly sour taste. For 2 to 4 servings. Recipe by Niwanomomo cookpad.japan Soup Pasta Made from Pot au Feu Soup Pasta Made from Pot au Feu I usually have left overs when I make pot au feu, so I thought of an easy-to-make remake lunch dish. I made this tomato flavored this time around. Be careful not to add too much spaghetti because the pasta will absorb the moisture. If you want to make a regular pasta dish without soup, add the pasta after simmering and thickening the pot au feu. Recipe by mari2n cookpad.japan Soup Pasta Made from Pot au Feu Soup Pasta Made from Pot au Feu I usually have left overs when I make pot au feu, so I thought of an easy-to-make remake lunch dish. I made this tomato flavored this time around. Be careful not to add too much spaghetti because the pasta will absorb the moisture. If you want to make a regular pasta dish without soup, add the pasta after simmering and thickening the pot au feu. Recipe by mari2n cookpad.japan Vegetable and Chicken Pot-au-feu Vegetable and Chicken Pot-au-feu This is our family favorite pot-au-feu recipe. It's recommended if making a chicken pot-au-feu. If making it with sausages, see. Add your choice of vegetables. The order to for cooking vegetables is to first sauté the aromatic vegetables to bring out the flavors, then add the vegetables that are slow to cook through, and finally add those that cook through quickly. Adjust the amount of salt depending on the vegetables used and the water content of the ingredients. For 2 serving. Recipe by Niwanomomo cookpad.japan Vegetable and Chicken Pot-au-feu Vegetable and Chicken Pot-au-feu This is our family favorite pot-au-feu recipe. It's recommended if making a chicken pot-au-feu. If making it with sausages, see. Add your choice of vegetables. The order to for cooking vegetables is to first sauté the aromatic vegetables to bring out the flavors, then add the vegetables that are slow to cook through, and finally add those that cook through quickly. Adjust the amount of salt depending on the vegetables used and the water content of the ingredients. For 2 serving. Recipe by Niwanomomo cookpad.japan No Soup Stock Needed Chinese Cabbage Pot au Feu No Soup Stock Needed Chinese Cabbage Pot au Feu Pot au feu is a French hot pot. It's not a fancy dish at all, but in the cold of winter I feel like eating something like this. The only seasoning is salt. In France they don't add instant soup stock either. Have you ever made pot au feu and thought there's something lacking? And you may have added instant soup stock and other things. But if you cook it in the moisture that comes out of the vegetables only, the flavor will be very rich. And by letting it cool down once, the umami (glutamates) will be concentrated. It's the same reason that curry is more delicious the next day too. Recipe by pogue cookpad.japan No Soup Stock Needed Chinese Cabbage Pot au Feu No Soup Stock Needed Chinese Cabbage Pot au Feu Pot au feu is a French hot pot. It's not a fancy dish at all, but in the cold of winter I feel like eating something like this. The only seasoning is salt. In France they don't add instant soup stock either. Have you ever made pot au feu and thought there's something lacking? And you may have added instant soup stock and other things. But if you cook it in the moisture that comes out of the vegetables only, the flavor will be very rich. And by letting it cool down once, the umami (glutamates) will be concentrated. It's the same reason that curry is more delicious the next day too. Recipe by pogue cookpad.japan Comforting Spring & Summer Tomato Pot-au-Feu Comforting Spring & Summer Tomato Pot-au-Feu It is easy to make and you can eat plenty of vegetables. This is good for spring and summer. New season potatoes are nice, so I added them to this dish. The vegetables yield a lot of liquid. It is better not to add a lot of water so you can enjoy the rich vegetable flavour. If you use new season potatoes and cabbage, add at the end because they soften quickly. (You can use a pressure cooker to cook the root vegetables and shorten the cooking time). Recipe by Niwanomomo cookpad.japan Comforting Spring & Summer Tomato Pot-au-Feu Comforting Spring & Summer Tomato Pot-au-Feu It is easy to make and you can eat plenty of vegetables. This is good for spring and summer. New season potatoes are nice, so I added them to this dish. The vegetables yield a lot of liquid. It is better not to add a lot of water so you can enjoy the rich vegetable flavour. If you use new season potatoes and cabbage, add at the end because they soften quickly. (You can use a pressure cooker to cook the root vegetables and shorten the cooking time). Recipe by Niwanomomo cookpad.japan Winter Japanese Leek Stew Winter Japanese Leek Stew It's winter time and I wanted to make a vegetable stew with Japanese leek instead of onions. Since you don't saute the vegetables with oil, the stew stays light and healthy. To add a wintry feel to your stew, use broccoli or cauliflower instead. I served it with tomato rice on the side. You can serve it with bread also. Cake flour is dissolved in soy milk before adding to the soup, so this way you don't have to worry about the flour clumping up. Recipe by Rola Love cookpad.japan Winter Japanese Leek Stew Winter Japanese Leek Stew It's winter time and I wanted to make a vegetable stew with Japanese leek instead of onions. Since you don't saute the vegetables with oil, the stew stays light and healthy. To add a wintry feel to your stew, use broccoli or cauliflower instead. I served it with tomato rice on the side. You can serve it with bread also. Cake flour is dissolved in soy milk before adding to the soup, so this way you don't have to worry about the flour clumping up. Recipe by Rola Love cookpad.japan Sausage and Vegetable Pot-Au-Feu-Style Ramen Sausage and Vegetable Pot-Au-Feu-Style Ramen This "Maruchan salt-flavored ramen" pot-au-feu style ramen made with lots of vegetables with the flavor of chicken. This has a western-style taste that goes well with grainy mustard; you can enjoy lots of vegetables and noodles♪. Boil the cabbage and onions with the stems attached so that they cook through with a nice shape, and cut the stems off afterwards. Please be careful not to let the potatoes etc. fall apart when you boil them. It is more effective to bevel them. I recommend using block bacon in place of the sausages. Recipe by Kukkutv cookpad.japan Sausage and Vegetable Pot-Au-Feu-Style Ramen Sausage and Vegetable Pot-Au-Feu-Style Ramen This "Maruchan salt-flavored ramen" pot-au-feu style ramen made with lots of vegetables with the flavor of chicken. This has a western-style taste that goes well with grainy mustard; you can enjoy lots of vegetables and noodles♪. Boil the cabbage and onions with the stems attached so that they cook through with a nice shape, and cut the stems off afterwards. Please be careful not to let the potatoes etc. fall apart when you boil them. It is more effective to bevel them. I recommend using block bacon in place of the sausages. Recipe by Kukkutv cookpad.japan Vegetable-Packed Pot-au-Feu in the Pressure Cooker Vegetable-Packed Pot-au-Feu in the Pressure Cooker I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking. Be careful when handling the pressure cooker. When you have time, allow the pressure indicator to fall on its own. If you're in a rush, shift the position of the indicator to release the pressure. Be careful not to burn yourself. I used dried rosemary this time for the herbs. Recipe by Fushicche cookpad.japan Vegetable-Packed Pot-au-Feu in the Pressure Cooker Vegetable-Packed Pot-au-Feu in the Pressure Cooker I made this recipe because I wanted to eat some cabbage that retained nutrients during cooking. Be careful when handling the pressure cooker. When you have time, allow the pressure indicator to fall on its own. If you're in a rush, shift the position of the indicator to release the pressure. Be careful not to burn yourself. I used dried rosemary this time for the herbs. Recipe by Fushicche cookpad.japan Use a Pressure Cooker! Chunky Pot au Feu Use a Pressure Cooker! Chunky Pot au Feu I created a recipe cooking in a pressure cooker with lots of vegetables. When putting the vegetables in the pressure cooker pot, put the hardest vegetable, in this case the daikon radish, in the bottom. If the soup seems too weak to you after adding more water, add more soup stock cubes or salt and pepper to season. Recipe by *yuki* cookpad.japan Use a Pressure Cooker! Chunky Pot au Feu Use a Pressure Cooker! Chunky Pot au Feu I created a recipe cooking in a pressure cooker with lots of vegetables. When putting the vegetables in the pressure cooker pot, put the hardest vegetable, in this case the daikon radish, in the bottom. If the soup seems too weak to you after adding more water, add more soup stock cubes or salt and pepper to season. Recipe by *yuki* cookpad.japan