Beef
In Korea, simmered beef short ribs are prepared for festive occasions, particularly birthdays and New Year’s celebrations. This winter dish is popular with cooks because it is so easy to make.
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Although Japanese diners do not eat beef very often, sukiyaki is one of the most popular and well known of the nabemono dishes, both in Japan and in North America. If you choose to substitute bite-sized pieces of chicken for beef, this dish is called torisuki.
Nabemono dishes combine meat or seafood and vegetables in one pot to make a hearty and satisfying meal. In Japan, “nabe” cooking is done at the table, using a pot heated over a gas or charcoal burner.
Meals featuring nabemono are particularly popular in the winter because the heat of the burner warms the room as well as cooks the food.
This salad is a meal in itself. The combination of hot and cold ingredients and the contrast between crunchy vegetables and soft noodles and meat make this a favorite dish throughout Vietnam, where it is eaten primarily in the summer.
These colorful skewers of meat and vegetables are served during festive occasions, and they are especially loved by Korean children. This recipe works best with long metal skewers. If you use bamboo skewers, slice meat 1/4 inch thick. If you prefer, you can fry the skewers in a little vegetable oil instead of grilling or broiling them.
In England, supper can be any meal eaten from 6:00 P.M. to late at night. Only a very formal meal eaten rather late would be called dinner.
Vegetarian shepherd’s pie satisfies the appetites of people who don’t eat meat but who enjoy traditional English foods. The tofu and walnuts provide protein.
