#NHKworldJapan Chef Kuwakino Keiko’s “Noppe” Mountain Stew [Japanese Cooking] – Dining with the Chef

Chef Kuwakino Keiko’s “Noppe” Mountain Stew [Japanese Cooking] – Dining with the Chef
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Join Harry Sugiyama and Chef Kuwakino for a fresh, fast master class in Niigata’s soul food! Experience timeless traditions reborn with a fresh, creative twist. Let’s get cooking!

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Chef’s Noppe

Ingredients
– 150 g daikon radish
– 100 g carrot
– 30 g shiitake mushrooms
– 50 g shimeji mushrooms
– 700 ml chicken stock
– Zenmai (Japanese fern shoots)
– Naratake mushrooms
– Boiled snow peas
– Boiled ginkgo nuts

– Sake
– Mirin
– Salt
– Soy sauce
– Sesame oil

Sobagaki (buckwheat dumpling):
– 50 g buckwheat flour
– 200 ml water
– 2 pinches of salt

Directions
1. Cut the daikon, carrot, shiitake, and shimeji into bite-size pieces. Heat sesame oil in a pot and stir-fry the vegetables and mushrooms.
2. Add the chicken stock, cover, and simmer over medium heat until all ingredients are tender. Add the prepared zenmai and naratake. Season with sake, mirin, salt, and soy sauce to taste.
3. To make the sobagaki, combine the buckwheat flour with four times its volume of water in a saucepan. Place over high heat, add salt, and knead continuously.
4. Place sobagaki into serving bowls. Ladle the hot soup and vegetables over it. Garnish with boiled snow peas and ginkgo nuts.

Kaki-ae Namasu

Ingredients
– 200 g edible chrysanthemum flowers
– Vinegar
– Salt
– Soy sauce
– Sesame oil
– Roasted peanuts

Directions
1. Remove and separate the chrysanthemum petals.
2. Add a small amount of vinegar to boiling water. Blanch the petals for 10 seconds, then immediately cool in ice water. Squeeze out excess moisture.
3. Season with salt, vinegar, soy sauce, and sesame oil. Toss with crushed roasted peanuts and serve.

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