My first homemade nabe was delicious! It filled us up, warmed away our jackets and scarves, and made us feel like we were officially home. A remarked that this was kind of food that would make him want to go outside and chop wood. Hearty and healthy—it was also really easy to make.
This version was made with black cod, niku dango (Japanese turkey meatballs), haksai (Chinese cabbage), negi (green onion), dashi, enoki mushroom, kabocha (Japanese winter squash), carrot, glass noodles, and soft tofu.
Learn how to make it here.
[1. c. lynn]
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