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|title=Japanese vegetable nage (stock recipe)  
|title=Japanese vegetable nage (stock recipe)  
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|keywords=#vegetablenage #freshherbs #wine #fridge #leek #sieving #staranise #butter #litres #boil #seafood
|hashtagrev=032020
|description=Vegetable nage (or Japanese vegetable stock) is very cheap to make and is a great base for many soups and sauces.
|description=Vegetable nage (or Japanese vegetable stock) is very cheap to make and is a great base for many soups and sauces.
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===Vegetable nage (or Japanese vegetable stock)===
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This very cheap and very easy [[Stock|stock]] is a great base for many [[Soups|soups]] and [[Sauces|sauces]]. It makes around 1750ml, which will last for 4 days in the [[Fridge|fridge]] and [[Freeze|freeze]]s very well - we freeze it in 250ml and 500ml containers (most recipes on this site that use it use multiples of these amounts), and also in ice cube [[Freezer|freezer]] bags, so we can pop a couple out for recipes like [[Crab]] Linguine which just uses a little. Making Nage creates one of the most comforting aromas in the world.
 
''Nage is the term used in the USA for a flavoured liquid used for [[Poaching|poaching]] delicate foods, typically [[Seafood|seafood]]. A traditional nage is a [[Broth|broth]] flavoured with [[White wine|white wine]], [[Vegetables|vegetables]], and [[Herbs|herbs]], in which seafood is [[Poached|poached]]. The liquid is then reduced and thickened with [[Cream|cream]] and/or [[Butter|butter]].'' - Wikipedia
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{{recipesummary
|DatePublished=29th September 2016
|DatePublished=29th September 2016
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|PrepTime =  5 minutes
|PrepTime =  5 minutes
|CookTime =  20 minutes
|CookTime =  20 minutes
|TotalCalories = TBA
|TotalCalories = 922
|PortionCalories = TBA
|PortionCalories = 922
|Image = [[Image:Tantan soup with ramen, pak choi and mad eggs recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Tantan soup with ramen, pak choi and mad eggs recipe.jpg|thumb|middle|none|alt=Electus]]}}
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<span class="review">
<span class="reviewHeader">
====Best recipe review====
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''<span class="reviewTitle">Nice Stock recipe</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span>


===Vegetable nage (or Japanese vegetable stock)===
<span class="reviewDesc">Lovely over noodles.</span>
This very cheap and very easy [[Stock|stock]] is a great base for many [[Soups|soups]] and [[Sauces|sauces]]. It makes around 1750ml, which will last for 4 days in the [[Fridge|fridge]] and [[Freeze|freeze]]s very well - we freeze it in 250ml and 500ml containers (most recipes on this site that use it use multiples of these amounts), and also in ice cube [[Freezer|freezer]] bags, so we can pop a couple out for recipes like [[Crab]] Linguine which just uses a little. Making Nage creates one of the most comforting aromas in the world.
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
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''Nage is the term used in the USA for a flavored liquid used for [[Poaching|poaching]] delicate foods, typically [[Seafood|seafood]]. A traditional nage is a [[Broth|broth]] flavored with [[White wine|white wine]], [[Vegetables|vegetables]], and [[Herbs|herbs]], in which seafood is [[Poached|poached]]. The liquid is then reduced and thickened with [[Cream|cream]] and/or [[Butter|butter]].'' - Wikipedia
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{{RecipeIngredients


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| 2 [[Cloves of garlic|cloves of garlic]] (lightly bashed, optional)
| 2 [[Cloves of garlic|cloves of garlic]] (lightly bashed, optional)
| 1 quartered [[Lemon|lemon]]
| 1 quartered [[Lemon|lemon]]
| ½ teaspoon of [[Peppercorns|peppercorns]], briney pink and/or green ones if you have them, but ordinary [[Black peppercorns|black peppercorns]] will be fine
| ½ teaspoon of [[Peppercorns|peppercorns]], pink and/or green ones if you have them, [[Black peppercorns|black peppercorns]] will be fine
| 1 small [[Bay leaf|bay leaf]]
| 1 small [[Bay leaf|bay leaf]]
| 4 whole [[Star anise|star anise]] (not optional)
| 4 whole [[Star anise|star anise]] (not optional)
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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
[[Category:Recipes from other sites]]
[[Category:Recipes from other sites]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/vegetablenage|#vegetablenage]] [[Special:Search/freshherbs|#freshherbs]] [[Special:Search/wine|#wine]] [[Special:Search/fridge|#fridge]] [[Special:Search/leek|#leek]] [[Special:Search/sieving|#sieving]] [[Special:Search/staranise|#staranise]] [[Special:Search/butter|#butter]] [[Special:Search/litres|#litres]] [[Special:Search/boil|#boil]] [[Special:Search/seafood|#seafood]]
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Latest revision as of 17:57, 20 March 2024


Vegetable nage (or Japanese vegetable stock)

This very cheap and very easy stock is a great base for many soups and sauces. It makes around 1750ml, which will last for 4 days in the fridge and freezes very well - we freeze it in 250ml and 500ml containers (most recipes on this site that use it use multiples of these amounts), and also in ice cube freezer bags, so we can pop a couple out for recipes like Crab Linguine which just uses a little. Making Nage creates one of the most comforting aromas in the world.

Nage is the term used in the USA for a flavoured liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter. - Wikipedia

Vegetable nage
Electus
Vegetable nage stock is used in Tantan soup with ramen, pak choi and mad eggs
Servings:1750ml
Calories per serving:922
Ready in:25 minutes
Prep. time:5 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:29th September 2016

Best recipe review

Nice Stock recipe

4.8/5

Lovely over noodles.

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Put all ingredients except wine and fresh herbs in a large pan and bring to the boil
  2. Simmer for 10 minutes, then remove from heat
  3. Add the fresh herbs and wine. Allow to cool
  4. It can be sieved and used straight away, but it’s best to leave it in the fridge for 24 hours to let flavours infuse before sieving

Recipe source

See also

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#vegetablenage #freshherbs #wine #fridge #leek #sieving #staranise #butter #litres #boil #seafood

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