Making Nabe in My New Donabe
If you remember back in early October I received a gift from Tokyo containing a donabe (Japanese clay pot). This week I finally got the ingredients together to cook some nabe in it!
For the broth I filled the pot with water, about two thirds of the way up. I put in about 4 sheets of dashi kombu and two packets of powdered dashi that I had in the cupboard.
After the dashi kombu finished simmiring, I’ll pulled it out and added Japanese long onions, carrots, the thick pieces of Chinese cabbage, shiitake mushrooms, and some wakame.
After those cooked a little while I added everything else in – thin slices of meat, tofu, konnyaku noodles, the rest of the Chinese cabbage, and Hamakua shimeji mushrooms.
My first experience making nabe with a donabe was fun and easy. The pot holds heat well and for a very long time. Usually after I turn the stove off the dish cools down pretty quickly. But this one was steaming hot even after second and third helpings!
Want more nabe?