Ribbon Vegetable Nabe (Hot Pot)

We are well into nabe (hot pot) season and I am trying to do more experimenting this year.  Last year we ate kimchi nabe a couple times a week.  That was a lot of days I could have been trying new things.  I even had a nice nabe cookbook at my disposal.  I have tried a few this year already (Cod and Chinese Cabbage Nabe) and I thought I’d share a good one that non-meat eaters could enjoy too.  I’m pretty sure that if you substituted vegetarian soup stock for chicken stock you wouldn’t find too much of a difference in taste.  As you can imagine, prep for this one takes a little while but it makes up for it in short cooking time.  If yo u are wondering about the color of the rice, I added a tablespoon of black rice to two cups of white rice in the rice cooker.

It was originally published in Japanese so I cannot guarantee what I did is exactly what the recipe called for but it worked and tasted great.

Ribbon Vegetable Nabe

Kyou no Ryouri Beginners 2008.1

1/3 carrot
15cm
daikon, cut in half lengthwise
1/4 lotus root (れんこん)
1 potato (a longish one works best)
1/2 burdock root (ごぼう)

1 1/2 cups fish stock
1 1/2 cups chicken stock
1/4 teaspoon salt
1 tablespoon Thai fish sauce (ナムプラー)

Put the fish stock, chicken stock, salt and fish sauce in a nabe pot (or regular pot).  Use a vegetable peeler to turn all of the vegetables except the lotus root into ribbons.  Slice the lotus root thinly.  Bring the stock to a boil and add the vegetables.  Boil the vegetables for 2-3 minutes and serve.  It’s that easy.