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Nabe Pot (New Year’s Nabe)

Each Asian culture has its own New Year’s tradition.  In Japan, the Nabe pot often makes an appearance.  The process takes a little time, but that is a part of the celebration–taking time with family and friends.  The nabe stock is made from mushrooms soaked overnight and the soup is then heated and served at the dinner table with fresh vegetables.  Feel free to vary the vegetables to your tastes.   Just lovely.

Nabe Pot (New Year's Nabe)
[1]
Print Recipe
Servings Prep Time
4-6 servings 2 hours
Cook Time
4 hours
Servings Prep Time
4-6 servings 2 hours
Cook Time
4 hours
Nabe Pot (New Year's Nabe)
[1]
Print Recipe
Servings Prep Time
4-6 servings 2 hours
Cook Time
4 hours
Servings Prep Time
4-6 servings 2 hours
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
Make the stock
  1. For the stock. Soak shiitakes overnight in 4 cups of water. Strain water in a pan, bring to boil and add in chicken bones, reduce heat to medium. Skim stock as scum rises up to the surface. Simmer stock until it reduces one third. Cut chicken and salmon into bite sized chunks. Boil these in 2 cups of water with 1 T. sake for 1 minute. Drain immediately under cold water. Clean and remove shiitake stems.
Make the nabe
  1. Pour stock into a clay (donabe) pot or sukiyaki pot and place over table top burner. Add remaining sake to stock and bring to boil. Add the daikon and carrots and cook over medium heat for 15 minutes.
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