My sister Kathy and her husband Kyle lived in Japan for three years while doing the JET (Japanese Exchange Teaching) program. Through their experiences of living in Japan, they brought the "nabe style" tradition and cooking back to our family. Kathy even bought a special nabe pot which she flew home as well!
Our nabe pot was filled with delicious food which included; cabbage, shiitake and enoki mushrooms, gyoza, bean sprouts, cold tofu, mochi slices, udon noodles, and thinly sliced beef and fish. Kathy filled the nabe pot with boiling water and added in a miso soup base and chopped green onion. The cabbage, bean sprouts, and mushrooms were first to be added into our nabe pot. Then slowly, the tofu, udon noodles, and gyoza were added in as well. The thinly sliced pieces of beef and fish entered the pot as we ate, simply because we didn't want it to overcook. Since the slices of meat are so thin, it doesn't take more than a few seconds to brown. Normally when eating at a nabe restaurant, the noodles are served last. However by that time, I'm always full and can't really enjoy the noodles. At Kathy's, we cooked the udon together with the rest of the food which was delicious!
On our table, we also had a bowl of rice and ponzu sauce. Since Kathy filled the nabe pot with a miso sauce, adding ponzu sauce was optional for many. Ponzu sauce is also known as lemon shoyu(soy) sauce. Everyone enjoyed picking the veggies and meat out of the nabe pot and balancing the taste with a bowl of rice.
Cooking nabe keeps everyone on their toes and is an active way to eat and experience delicious Japanese food!
Please look out for "Nabe Tonight!" coming soon!
For previous videos, please check out www.youtube.com/Caritaira
Thank you for reading!
Cari
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