Kami Nabe @ Nonki

By Blogie • 14 February 2011 • 5,769 views, 6 today [link]

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Kami Nabe @ Nonki

Kami Nabe 【紙鍋】 — I had this interesting and totemo oishii Japanese dish for the first time at Izakaya Nonki. (My old friend, Ichido, invited me for a long-overdue bonding session, and I was very happy that he chose this restaurant.) “Kami” means paper, and “nabe” is Japanese for cooking pot or pan.

As you can see in the pictures, the cooking pot is made of one whole sheet of paper. It won’t burn because the ingredients effectively raise the flash point (burning temperature) of the paper.

Cooking on Paper

And it’s quite thick so it won’t turn soggy from the food — after it’s cooked, the vegetables produce soup, you see. Yes, this order is served raw so you can watch it cook. Fascinating, really.

The Kami Nabe at Nonki has shrimp, mushrooms, lettuce, leeks, squid, marlin, and — surprise! surprise! — salmon. It cooked in about 10 minutes, and it was utterly delicious!! Love is a dish that makes you happy!

All the ingredients brought together a delectable taste that’s unforgettable. The salmon was fresh and added a twist that was entirely enjoyable. The shrimp gave the soup a flavorful finish, which went oh so well with the other ingredients. I all but drank the soup from the paper pot after the meal…

This is served with a dip that’s similar in taste to the dip served with tenpura. One order serves one.

Kurokirishima Shochu

Aside from the usual sashimi platters, Ichido and I also had Ume Chazuke 【梅茶漬け】 and Tanuki Udon 【狸うどん】 to cap off the evening meal. And during the whole time, we were enjoying a bottle of Kurokirishima Shochu 【黒霧島焼酎】, which is similar to sake but is made of potatoes. This drink is quite smooth. We had it “mizu-ari” — meaning, mixed with water and ice.

Ochazuke (literally, soaked in tea) is to a Japanese like bulalo or balbacua is to a Filipino. In other words, it’s one of the dishes they look for after a drinking spree. But it’s also a kind of breakfast food, so I’m told. My order, the Ume Chazuke, is served with preserved plum on top of Japanese rice, which is soaked in tea and nori and other seasonings. Yummy!

Ichido let me have a small bowl of his Tanuki Udon. I don’t know why it’s called that, because “tanuki” means raccoon… Anyway, it was very good. I loved the bits of tenkasu, which lent a creamy, buttery taste to the soup. “Tenkasu” is what they call the scraps of tenpura batter after cooking.

: Fresh ingredients!

: One last photo!

: Ume Chazuke

: Tanuki Udon

It really pays to have a Japanese friend when eating at a Japanese restaurant. They know the best and most fascinating food to order!

16 Responses

Stephen 14 February 2011 at 10:30 pm #

I haven’t tried kaminabe with salmon yet. Must be awesome! I wonder if it can be ordered with more salmon… I should try this place Nonki when I get a chance to go to Davao City again. Your fotos are super! Great blog!

Reply
- Blogie 14 February 2011 at 10:41 pm #
  
  Not sure if you can order the kami nabe with more salmon… but it’s worth a try! Thanks for reading my blog, Stephen!
  
  Reply
Faust 14 February 2011 at 11:06 pm #

one word to describe it makes me “hungry”

Reply
- Blogie 14 February 2011 at 11:08 pm #
  
  Hey Faust. Let’s go and do a bloggers’ food trip there soon!
  
  Reply
  - Philippines Outsourcing 16 February 2011 at 2:08 pm #
    
    Apil ko .. mag himo ko ug blog for food sa davao sad hehe Everyone knows you bring the most exciting food trips in the city … hehehe … Naa koy gina reserve na domain for this hehe
    
    Reply
    - Blogie 16 February 2011 at 2:32 pm #
      
      Uy ok yan! Sige bai, pag himo pod og food blog para modaghan na sad ta diri sa Dabaw.
      
      Reply
      - Weddings 16 February 2011 at 9:06 pm #
        
        follow your lead lang gyud mi ani sa imo blogs kay you started it all … i’m just in it for the food and fun and hopefully PR
幸一 16 February 2011 at 5:20 am #

Blogieさん、はじめまして。紙鍋などの写真は本当にお上手に撮りましたね。
ダバオ市にはこんなおいしそうな日本料理があると知らなかったのです。
ダバオに旅行しましたら、居酒屋のんきへ食べに行ってみたいと思います。

Reply
- Blogie 16 February 2011 at 2:31 pm #
  
  幸一さん、こんにちは。コメントありがとうございました。ダバオに来ましたら、ぜひ、呑ん気をお試しください。ダバオには他の日本料理のレストランもあります。どうぞ、私のブログでご検索してみてください。
  
  Reply
PaCaPin 16 February 2011 at 8:01 pm #

This is a good source of information for implementing our Thesis project. =))

I love your artistic food trippings..

Reply
- Blogie 17 February 2011 at 2:05 pm #
  
  Thank you! I’m curious, what’s your thesis statement?
  
  Reply
Singapore 16 February 2011 at 9:45 pm #

Everything looks great … I’m curious how the “Kurokirishima Shochu” taste? Is it more like a beer or wine or ??? hehe thanks again for a wonderful recommendation blogs … You’re the best!!!

Reply
- Blogie 17 February 2011 at 2:05 pm #
  
  You’ll just have to taste it for yourself, Tops!
  
  Reply
inggrid 4 March 2011 at 5:20 am #

can i just go with you guys someday!!ur blog is awesome!!
im so craving for those foods now..

Reply
- Blogie 4 March 2011 at 5:23 am #
  
  Thanks, Inggrid!!
  
  Well, we almost always go out unplanned. But if there’s a bloggers’ food trip scheduled, just make sure to catch the announcement here on my blog.
  
  Reply

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Kami Nabe @ Izakaya Nonki | Foodnography - 14 February 2011
[...] The Kami Nabe dish is an interesting order at Izakaya Nonki. The ingredients — shrimp, salmon, squid and lots of vegetables — are served raw in a thick paper pot, on top of a burner. Read more about it here. [...]