Nabe (hot pot) basics in the Japan Times

tarachiri-ingredients.jpg

This month's Japan Times column is about the basics of nabe, or hot pots that are usually cooked at the table, with everyone taking what they like from the pot as it cooks. It's a fixture at dinnertime in the winter - it's fun, the just-cooked piping hot ingredients really warm you up, and prep is fairly easy since all you need to do is to cut up everything and so on. I've included a recipe for tarachiri, or cod hot pot, which is great if you can get fresh cod or other firm white fish.

Incidentally, a donabe donabe or earthenware hot pot is a nice thing to buy at Kappabashi or anywhere in Japan where you can buy kitchenware. It doesn't have to be a huge big one either - a small one- or two-person one may be fine for your needs, and is a nice thing to have on display in your kitchen too!

Check out the other nabe recipes on Just Hungry also (links below):

Comments

Thank you for this post, Maki! It's really natsukashi. And just in time, too as the weather has finally turned for the colder! Nabe is ultimate comfort food. I remember having REAL sukiyaki for the first time while living in Japan. Knowing what I know now about raw eggs, I'm embarrassed to say that at the time, I was horrified at dipping my food in raw eggs. Ah, well, you live and learn. Also, thanks for the walk down the karaoke memory lane: There was many a time that I sang "Ue o muite arukou" because the lyrics were the easiest to follow on the screen.

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