Nosh of the Day: Bijin Nabe

Japan has a bunch of hot soupy stewy things, which cook in a heated pot at the table. The pot is called 'nabe' 鍋 and the various stews are called 'nabemono' 鍋物 (nabe things). Nabemono include dishes like Sukiyaki, Shabu-shabu, Oden, and Chankonabe (the rampantly nutritious soup fed to Sumo wrestlers!) The cooking-at-table concept is quite common in East and South East Asia (it's almost unheard of in Europe).

Something I'd seen advertised in various Japanese eateries in Singapore was the 'chicken collagen + yuzu' soup recipe. Despite the fact that the title sounds more like a Hollywood cosmetic procedure than a recipe, I was kind of curious.(Yuzu is a Japanese citrus fruit btw). And a well-versed, Japanophile foodie friend suggested trying a chicken collagen + yuzu nabemono in Singapore. (Perhaps not?) ironically the name of the restaurant is Bijin Nabe ('beauty nabe')!

In fact when I've consequently mentioned it to Japanese friends, they've been puzzled and said they've never heard of 'chicken collagen + yuzu'. So perhaps it's a new, or Singaporean 'Japanese' invention?? It was very tasty, though. And quite a fun ritual preparing it. Here's how it went:

This is the chicken collagen. And there's chicken meat underneath.

Collagen heats at the table. Simmers.

Once cooked, the chicken is served. A portion of soup is given for tasting.

Yummy additions arrive! Veggies, shrimp, chicken sausage meat, tofu. A selection of dipping condiments is also brought out - including a strong-tasting yuzu one. 

Waitress adds ingredients in correct order.

Eat the bits as they cook. Ingredients all add to the soup flavour too. At the end, noodles are added quickly for a final noshdown (you could also opt for rice).