Nov. 30
Today’s dinner is Kiritampo-nabe.
Curry and tomato sauce are always prepared the day before, but the hot pot broth is prepared from the morning.
Yesterday, I suddenly thought that it would be better to prepare the broth from the day before, so I cooked two chicken bones in the evening.
I let it rest overnight, and when I looked at the soup in the morning, it was cloudy broth.
When I simmered it again, I got a wonderfully rich soup.
As a result, today’s Kiritampo-nabe seems to be more delicious than usual.
Today’s Wine
Relax Wine Beaujolais Nouveau 2025 3,700 yen
Following the previous sukiyaki, I tried combining this year’s Beaujolais Nouveau with the soy sauce broth of Kiritanpo.
And this was also the right answer. The concentrated fruits flavor went well with the rich soy sauce and mirin-based chicken broth.
The marriage of soup and wine are often quite difficult, but this is perfect.
This year’s my Beaujolais Nouveau is good.
