Nabe (Hot Pot)

A classic winter food

Chanko Nabe (Sumo wrestler's food) at a restaurant in Ryogoku, Tokyo （相撲茶屋　寺尾）

Ingredients

• Vegetables of your choice (hakusai, tokyo negi, enoki or any mushroom, carrot, spinach/shungiku, etc..)

• Tofu, chikuwa, ito-konnyaku = konnyaku noodles (optional)

• Ground meat or chicken breast (optional)

• Ginger

• Kombu (or dashi powder)

• Soy sauce

• Sake

• Dipping sauce (ponzu, yuzu* and soy sauce, etc.)

Directions

1. Chop vegetables and others

2. Mix ground meat and minced negi, ginger.

3. In a large pot, put water, kombu (10cm x 10m) or dashi powder, and leave for 30min or more.

4. Add a little sake and soy sauce and bring to a boil.

5. Add ground meat scooped by a spoon, or shaped as a meat ball

6. Add vegetables and others

7. Cover and cook briefly.

8. Self-serve in an individual bowl and add sauce (yuzu, ponzu, etc.)

Notes

• Convenient for a group meal.

• Great for table-top cooking with a portable stove

• Can use the chopped chicken breast instead of ground meat.

• *Yuzu is subtle and flavourful citrus fruit with a to-die-for aroma

• At the end, add eggs and rice into the remaining soup to make zosui (rice soup).