New Year’s Nabe

My mother-in-law made this nabe on New Year’s Eve. It is not a traditional dish so you can make it anytime without feeling like you are infringing on something. I was at my in-laws for five days and I belive we ate nabe four times – I was in heaven.

The soup

fish stock (dashi)
a dash of cooking sake
salt

The add-ins

enoki mushrooms
Chinese cabbage
negi
gyoza
chicken
shirataki (devil’s tongue jelly noodles)
daikon radish

Dipping sauce

ponzu (likely yuzu flavored)