Brrr, it's cold here in the Kanto region and I'm making nabe tonight. I make my own yose nabe broth from scratch with dashi stock, mirin, sake, and a splash of shoyu. The supermarket had a good deal on iwashi dango and tara, and then I'll load up the nabe with veggies and mushrooms. How do you prefer your broth? What do you put in your nabe?
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You guys are early for the season but with the cold we had i understand XD I use kombu dashi stock or just kimchi/soy sauce/sake for my name. Usually I had pork and the pork meat fat makes a good seasoning. I like to keep it simple. When I follow recipes I often skip the mirin part XD
Yes, I had nabe last night too, we used store- bought kimchi broth but we do two pots because I put no meat in mine. So he added just a little more water and kimchi base from a jar to make enough broth for two large pots. It was spicy but really did warm us up. I put tofu, lots of mushrooms, some types of cabbage, and lots of leek in our nabe. It was good!