Okoge Nabe (Burnt-Rice Nabe)

4 sheets Burnt Rice 1 cup Water
4 pieces Shrimp 1/2 tsp Chicken Stock Cube
2 pieces Dried Shiitake 1/2 tsp Salt
1/5 pieces Carrot 1 tsp Sugar
30g Boiled Bamboo Shoots 1.5 tsp Soy Sauce
2 Quail Eggs 1.5 tsp Cooking Sake
10g Snow Peas 1.5 tsp Vinegar
1 tbsp Vegetable Oil 2 tsp Corn Starch



  1. Soak dried mushrooms in water and drain lightly. Cut the stem off and slice into half., slice thinly bamboo shoots, carrot into 5cm rectangles.
  2. Slice snow peas into half, put in boiled water quickly and cool in water. Chop ginger into small size.
  3. Devein shrimp and remove shell, rinse with salted water
  4. Fry ginger in vegetable oil in a frying pan until smells better, fry carrot, mushroom and bamboo shoots.
  5. Add soup, after boiled add the salt, sugar, soy sauce, cooking sake and vinegar.
  6. When vegetables become soft, add shrimp and quail’s egg and boil quickly, then add the corn starch, mixed with 4 tsp of water, to thicken the soup.
  7. After boiled 6., add snow peas.
  8. Put burnt rice into the donabe and heat over flame. When burnt rice becomes brown, pour 7. in hot.