Nabe

Basic Yose Nabe
Feeds 4 people

What you need
1 pack Cotton Tofu "momen tofu"cut into squares
7~9 leaves Chinese Cabbage
1 bunch Chrysanthemum leaves
1 pack Yam paste noodles "shirataki"
1 pack Enoki mushrooms
1 pack Shitake mushrooms
2 stalks Japanese leeks
500grams Thinly sliced meat

How to make
1. Pour 1.5 litres of water into the nabe, add konbu, salt to the pot and bring to the boil.
2. When the water is boiling, add meat, mushrooms, cabbage, leeks, and shirataki noodles.
3. When these ingredients are nearly cooked, add chrysanthemum leaves and tofu to the pot.
4. Time to eat! Ladle a portion into your bowl and pour a little ponzu on top.
5. After you have eaten most of the ingredients, add the udon, or you can make "zozui" porridge using the recipe below.

Variation for Kimuchi Nabe

What you need
Dashi
1 piece Konbu (kelp)
1 tablespoon Miso
2 teaspoons Kochijan

How to make
1. Pour 1.5 litres of water into the nabe, add konbu, miso, kochijan.
2. Follow the basic Nabe Recipe above. Add the Kimuchi to the nabe just before eating so that you don't lose the flavor.

Seafood Nabe

What you need
4 pieces (allow 1 per person) of your choice of fish such as cod or salmon
10 (depending on size) Hard shell clams "hamaguri"
8 (allow 2 per person) Prawns without heads
1 pack Cotton Tofu "momen tofu"
7~9 slices Chinese Cabbage
1 pack Enoki mushrooms
2 stalks Japanese leeks
1 pack Yam paste noodles "shirataki"

How to make
1. Pour 1.5 litres of water into the nabe, add konbu and salt to the pot and bring to a boil.
2. Cut the fish into strips, de-vein the prawns, and wash clams in salted water.
3. When the water is boiling add fish, prawns, hard shell clams, mushrooms, cabbage, leeks, and shirataki noodles.
4. When these ingredients are nearly cooked, add tofu to the pot.
5. Time to eat! Ladle a portion into your bowl and pour a little ponzu on top.
6. After you have eaten most of the ingredients, add the udon, or you can make "Zozui" porridge, using the recipe below. Enjoy!

雑炊 Zousui

You can make porridge with the leftover stock. Instead of adding udon, simply add a couple of cups of cooked rice to the leftover stock in the nabe and a dash of soy sauce. Cook it until all the liquid is absorbed. Pour a beaten egg over the top and stir through. if you like you may add some "mitsuba" as well. Some claim that zouzui tops off a great meal of nabe. If you can't possibly eat another thing, zouzui makes a great breakfast the next morning.