Yosenabe

　　　

　　　Nabe is a cooking pot or pan.
　　　We use Donabe , which is a kind of nabe, when we make nabe dishes,
　　　like in the picture above.
　　　Nabe is a collective term for stew; we use a lot of ingredients in it.
　　　Yosenabe is a one-pot dish.
　　　It is cooked at the table with a table stove,
　　　and served from the pot directly.
　　　These kinds of dishes are popular in winter in Japan.
　　　So nabe is a traditional dish for Japanese.

　　　Now, I'll tell you how to cook it.

　　　 Ingredients

　　　
　　　　 Oysters, filleted cod, crab, grilled tofu.


　　　　 Chinese cabbage, carrot, shiiteke mushroom,
　　　　　　　　　　　　　　　　　　　　　　　　mizuna, komatsuna.
　　　　
　　　　　Soy sauce 1 : Mirin 1 : Sake 1 : Soup stock 8

　　　 recipe


　　　　
　　　①　Wash these vegetables and cut them into an appropriate size.
　　　　　（ As in the pictures above. )
　　　②　Cut the seafood and the tofu into convenient slices.
　　　③　Mix the soy sauce, mirin, sake and soup together in the nabe then boil.
　　　④　Put the seafood, tofu and vegetables in the nabe, then cook.

　　　　

　　　If you can get Ponzu sauce, you can use it instead of the soy sauce, mirin, sake and soup stock.
　　　⑤　Serve and enjoy!

　　　　

　　　Recently, some of us use an electric one instead of an earthenware nabe,
　　　which is like the picture above.