We both used different nabe methods and ingredients this week as you can see from our posts, but with Nabe, pretty much anything goes. So I have chosen to list a recipe for 'Yosenabe' (from about.com), 'yose' implying putting lots of different things together. Feel free to vary the ingredients!
Ingredients:
3 1/2 cup dashi soup
4 Tbsp sake
2 Tbsp soy sauce
2 Tbsp mirin
1 tsp salt
4 or 8 hard shell clams, cleaned and sand expelled
2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed
1/4 head hakusai (Chinese cabbage), chopped into 2-3 inch lengths
1 negi, leek, rinsed and cut diagonally
1 carrot, peeled and cut into 1/4 inch thick rounds
8 shiitake mushrooms, stemed removed
1 enoki mushrooms, stems trimmed
1 shungiku (chrysanthemum greens) *if available
Preparation:
Put dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil. Season with sake, soy sauce, mirin, and salt. Turn down the heat to low. Add salmon and clams in the pot at first. Place other ingredients and simmer until softened. Have diners take cooked ingredients into individual serving bowls to eat.
*makes 4 servings
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