It's getting cold outside and this time of year we find ourselves making a lot of nabe. The preparation is simple, clean-up is a snap. And, best of all, it's a delicious meal that everyone loves.
We start by putting a piece of kombu in water in a nabe and simmer it. While the kombu is simmering we cut any vegetables we have in the house. This day it was broccoli, leeks, Napa cabbage, shimeji and enoki mushrooms, and carrots.
We then take out the kombu and add the sliced vegetables to the water. We also add some protein, sometimes tofu or fish, but today it was thin-sliced pork.
And, for a dipping sauce, we love ponzu. Ponzu is sold at the supermarket but we prefer to make it at home. One part soy sauce, one part mirin, and one part citrus juice (something tart like yuzu or kabosu).
