Chicken nabe hotpot

Here is another nabe recipe for you.  This one was cooked for us by our good friend Kazuyo.  She made it look easy, but she always does.

The big ingredients are chrysanthemum leaves, chicken legs, tofu, enoki mushrooms, shiitaki mushrooms, naga negi onions and noodles.  These are all cooked in a stock of sake, water and soy cooked down to about double concentration.  The chicken is cooked the longest and then the other ingredients in the order that they will cook.

Serve it at the table when the veges are half cooked and the noodles are just added.  Then take your time fishing out morsels and relaxing over the wonderful aroma of the steam. 

Nabe cooking was designed for slow eating in cold weather.  It almost makes winter worthwhile.