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Top 5 dishes made from Wombok
1 . Pork & Wombok Harusame Soup
Pork & Wombok Harusame Soup
This is another super quick & easy soup that you can cook with Dry ‘Harusame’ Noodles, aka ‘Bean Vermicelli’ OR ‘Thread Noodles’. I love to add ‘Harusame’ to soups as it makes the soups more filling and just one bowl of soup can be a meal. Today I added Pearl Barley as well, but already cooked Pearl Barley. It’s so comforting and filling.
Ingredient
1 teaspoon
Soy Sauce
1 teaspoon
Oyster Sauce
1 leaf
Wombok
1 teaspoon
Sesame Oil
1/4 cup
Cooked Pearl Barley *optional
Cooking instructions
* Step 1
In a measuring jug OR bowl, combine Chicken Stock, Soy Sauce and Oyster Sauce.
* Step 2
Cut Wombok leaf into 1cm wide pieces, and separate hard white parts and soft parts. Prepare Pork and Spring Onion, and all other ingredients ready to use.
* Step 3
Heat Sesame Oil in a saucepan, and cook Pork and the hard white parts of Wombok. When Pork has changed colour, add the Chicken Stock mixture and Cooked Pearl Barley, and bring to the boil.
* Step 4
Taste the soup, and add Salt & White Pepper as required.
* Step 5
Add Dry ‘Harusame’ Noodles. The noodles will get soft very quickly. Add the soft parts of Wombok and Spring Onion, bring back to the boil, and cook until Wombok and Spring Onion are soft.
Note: if there is a photo you can click to enlarge it
2 . Chicken Nabe (Hot Pot)
Chicken Nabe (Hot Pot)
‘Nabe’ (Hot Pot) dish is great for entertaining your friends and family, but it is also great for everyday dinner as it is easy to prepare. I cook it for my family quite often, particularly when the weather is cold. The main ingredient of this ‘Nabe’ is Chicken. I always use Chicken Thigh Fillets and also Chicken Balls. Other ingredients include Wombok, Tofu and Asian Mushrooms. The ingredients are cooked in Chicken Stock and enjoyed with ‘Ponzu’ as a dipping sauce.
Ingredient
1/4
Wombok
300 g
Tofu *medium soft type
400-500 g
Chicken Mince
1/2 teaspoon
Salt
1/2 teaspoon
White Pepper
1
Egg
Cooking instructions
* Step 1
To make Chicken Balls, chop up all Vegetables finely, and combine with Chicken Mince, grated Ginger, Egg and Salt & White Pepper. Mix well until well combined.
* Step 2
Prepare all other ingredients. Basically you cut them into the size that is easy to eat. Enoki can be trimmed and torn into smaller clusters but not too small.
* Step 3
Half fill a pot with Chicken Stock and heat over a medium high heat. Lightly season it with Salt. You may also add some Soy Sauce.
* Step 4
Add Chicken Thigh pieces, Vegetables, Enoki (OR other Asian Mushrooms) and Tofu to the stock. Once it is boiling, add heaped tablespoon size Chicken Mince mixture into the boiling stock.
* Step 5
When the ingredients are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce with Shichimi (Japanese Chilli Spice Mix).
* Step 6
*Note: You don’t need to cook all ingredients at once. When you cook this ‘Nabe’ dish on the dinner table, as you eat, add more fresh ingredients and cook more.
* Step 7
*Note: After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup as a part of the dinner, or next day.
Note: if there is a photo you can click to enlarge it
3 . Kimchi Miso Soup
Kimchi Miso Soup
Kimchi is a traditional Korean food that is fermented vegetables with a variety of seasonings including a lot of Garlic and Chilli. The smell of Kimchi overwhelms my kitchen every time I open the jar, but I absolutely love it. Do you know that Kimchi is really lovely in the Miso Soup?
Ingredient
2-3 leaves
Wombok
5 cm
Daikon
2-3 tablespoons
Miso
Cooking instructions
* Step 1
Cut Wombok and Daikon into small bite-size pieces. Cut Kimchi also into small bite-size pieces if large.
* Step 2
Heat Dashi Stock in a saucepan, add Wombok and Daikon, and cook on medium heat until soft.
*Note: Use about 2 teaspoons Dashi Powder for 4 cups Water OR according to the instruction on the package.
* Step 3
Add Miso and Kimchi. *Note: Kimchi is salty. Do not add too much Miso.
* Step 4
Sprinkle with finely chopped Spring Onions and serve.
Note: if there is a photo you can click to enlarge it
4 . Wombok & Daikon ‘Asazuke’
Wombok & Daikon ‘Asazuke’
‘Asazuke’ is a Japanese pickling method characterised by its short preparation time. The term can also refer to the vegetables pickled in this manner. Commonly used vegetables are Daikon, Wombok, Cucumbers, or other salad vegetables. ‘Asazuke’ is usually prepared by rubbing the cut vegetables with salt and ginger, sliced kombu or chilli.
Ingredient
1/4
Wombok
1/4
Daikon Radish
1 teaspoon
Salt
Cooking instructions
* Step 1
Wash Wombok and cut 2 to 3cm. Peel skin of Daikon and cut into small pieces.
* Step 2
Combine all ingredients in a large mixing bowl or a large plastic bag, rubbing very well, then set aside for a while.
* Step 3
*Serving suggestions: With a small amount of Yuzu juice, chopped Spring Onion, Toasted Sesame Seeds, Katsuobushi & Soy Sauce, OR Kimchi Dressing
Note: if there is a photo you can click to enlarge it
5 . Wombok Creamy Stew
Wombok Creamy Stew
It’s Spring in Melbourne but we are having many cold days. On an unusual cold day like today, I want warm soup or stew. My ‘Wombok Stew’ is very comforting and delicious, yet so easy to prepare. Sometimes I add carrots and potatoes. Creamed corn is another good addition, too.
Ingredient
1/2
Wombok
2-4 slices
Bacon
1 tablespoon
Oil
1-2 cups
Milk
2 tablespoons
Parmesan Cheese *grated
30 g
Butter about
3 tablespoons
Plain Flour
Cooking instructions
* Step 1
Place Butter in a small bowl, cover and heat in microwave at medium power to melt. Add Plain Flour and mix well to make paste. You can do this process using a saucepan.
* Step 2
Wash Wombok and cut about 2cm width. Cut Bacon about 2cm width.
* Step 3
Heat Oil in a pot over medium heat, cook bacon slightly, then add thick parts of Wombok. When the thick parts of Wombok started softening, add the rest of the Wombok and cook for a few minutes.
* Step 4
Add Soup Stock and Bay Leaf. When Wombok are tender, add Milk and Parmesan, then Salt & Pepper to taste. Do not boil, just keep simmering.
* Step 5
Add some soup from the pot to the butter mixture and mix to thin the paste, then add this butter mixture to the stew. Gently stir until the soup is thickened.
Note: if there is a photo you can click to enlarge it
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