Chicken and Seafood are cooked in a soy flavoured dashi, with Vegetables and Mushrooms in this ‘Nabe (Pot)’ dish. We often eat them with Ponzu dipping sauce. Sometimes we cook these ingredients in stronger flavoured dashi, and eat them without dipping sauce. This is a great dish to entertain my friends.

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Makes

4 Servings

Ingredients

White-meat Fish
Chicken
Chicken Balls
Squid
Prawns
Wombok (Chinese Cabbage)
Spinach
Tofu
Shiitake Mushrooms
Carrot
Dashi Stock
Salt
Soy Sauce
Ponzu *optional
Udon Noodles *optional

Method

1. Place Dashi, Salt and Soy Sauce in a pot and heat over a medium high heat. You may also add 1 to 2 tablespoons of Mirin, and some more Soy Sauce if you prefer a stronger flavour.
2. Then add some Fish, Chicken, Seafood, Vegetables and Mushrooms.
3. You don’t cook all ingredients at once. As things are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce. Add more fresh ingredients as necessary and cook.
4. After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup.