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