One of the biggest reasons that we cook is for enjoyment. Not only enjoyment of eating the end result, but enjoyment of the process, the smells, the interaction with each other, and the anticipation. One of the best ways to enjoy food is as a social event, and we had a chance to remind ourselves of that last night, making Kimuchi Nabe with our friend Rosalind. We just got this beautiful clay donabe this week, for making Japanese Hot Pot (or nabe), Shabu Shabu and Sukiyaki.
kimchi, and thin sliced pork. The broth was 4 cups of dashi stock, 1 cup sake, 2 tablespoons shiro miso paste, 1 tablespoon soy sauce, and 1 tablespoon sesame oil.
The hot pot turned out deliciously cooked in the donabe, probably the best one we've made yet. But the real best part about doing it this way was the process. Prepare to just relax and enjoy.
First, just put the broth in the pot, and let it get nice and hot, so it is just barely simmering, not really bubbling. Sit and chat, drink some beer, and notice the broth becoming fragrant.
Finally, finish the broth with some delicious noodles, or dried, baked mochi squares, which puff up and get crunchy in the oven. All that delicious, rich broth gives so much flavor to the noodles or mochi, and it's the perfect way to finish off the meal.