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.
fish stock (dashi)
a dash of cooking sake
shirataki (devil’s tongue jelly noodles)
ponzu (likely yuzu flavored)