I’ve been complaining about winter a lot recently. But seriously doesn’t it seem like it’s never going to end?! サムっ! (>_<) If we were in Japan, we could have a nice kotatsu to crawl under and hibernate till it’s at least 20°C, and we could stuff our faces with some nice warm nabe 😀 Since I couldn’t find kotatsu in London, I decided to settle for nabe with friends.
Nabe (鍋), or nabemono (鍋物), is basically a Japanese hot pot dish. Nabe literally means saucepan or pot, and mono means things. Which explains the varieties of nabe in terms of ingredients and across regions. You can have vegetables, chicken, beef, tofu, udon and much more in your nabe. The great thing is it’s cooked at the dinner table, and is kept nice and warm.
My friends and I decided to make veggie gyoza to add to the nabe, along with chicken, tofu, and udon. The nabe pot we used had two sections, so we could have two different bowls with different ingredients. Also one side, had a miso soup base. おいしかったよ!
There is also another type of nabe which is quite special, and which I think you should all know of, just in case you’re ever offered it 😉 -> 闇鍋 (やみなべ, yami nabe). Can you guess from the name what it means? Yami means dark. So what happens is each person around the table contributes to the pot by adding an ingredient, ANY ingredient. You don’t know what they’re adding, and they don’t know what you’re adding, and you eat it in the dark. I’ve heard stories of people adding gummy bears, Mcdonald chicken nuggets, bread and all sorts of other random ingredients. So it can be quite disgusting (~_~;) but it’s all in good fun.
What kind of nabe have you made before? Did you have yami nabe?
I’ve had my snow, and I’ve had my nabe…so winter…帰ってもいいよ :p