Tonight I made nabe. That means pot, but when you refer to making nabe, it means you made a hot pot stew. In the autumn and winter, nabe parties are the thing to do, at least it was during my time in Osaka. People usually have these large, wide ceramic pots with lids that they get from their parents (you can buy them easily enough, I guess, but it's that kind of "at my mom's house" thing, I think). You go to the supermarket and buy any number of the following: cabbage (or any one of a dozen tasty, leafy Japanese vegetables whose names I do not know, carrots, daikon radish, mushrooms (shimeji, enoki, shiitake, etc), chives, green onions, regular onions, any kind of meat or seafood, tofu,
shiritaki noodles... Whatever you want, but mostly a bounty of vegetables, with some protein.
You take all these ingredients and prepare them beforehand. Then you get your nabe pot ready on the stove. Pour your stock in, and before it's boiling put in the stuff that will take the longest to cook, usually the meats. The stock can be made of whatever you want - in Japanese supermarkets you can buy readymade nabe stocks, of all sorts of themes and flavors, but in my case tonight I just started with 5 cups of water, two tablespoons of soy sauce, 5/8 cup cooking sake, and the fat off the chicken I was using. After this all gets boiling, start to add the denser vegetables, all the way up to the leafy vegetables, and just let it get simmering in its own juices for a bit, on medium heat.
Then, in proper nabe parties, someone has a gas-powered burner in the middle of a table, which all your friends are gathered around, drinking and chatting away. You bring the nabe (covered) from the stove, put it on that burner on low heat, and then pull off the lid before everybody, to much oohing and ahhing. Next, your friend ladles a bit of stock into a small bowl, along with the delicious stewing vegetables and meats. Since the your bowl is small, you continue to serve yourself straight from the nabe pot.
Usually everyone stuffs themselves silly at nabe parties, cause the pot itself is big, and it typically gets refilled at least once, and after that someone takes leftover rice from a separate night's meal and puts it in the remaining stock, creating a delicious porridge. There's also beer and other spirits, and after that, since it's a party, someone's brought dessert.
It's really nice. Tonight I made nabe, on a rainy, somewhat chilly evening, and had three friends over. We drank beer, and someone brought a bit of chocolate cake, and after there was barely tea. My friends had never eaten nabe before, and were delighted, I think. I was delighted the first time I had nabe myself. It's like a potluck, I suppose. Except that all the stuff people bring over goes in that one pot.
Before making the nabe, I went to H Mart, which is a chain of very nice Korean supermarkets in the area. Among other things, I bought lotus root, burdock root, and dried hijiki seaweed in particular. All three of these things can be made into their own absolutely delicious simmered dishes, very salad like, as they're usually side dishes to larger meals. Anyway, I could eat lotus root kinpira salad all day long, so I think that's what I'm gonna make tomorrow.
Since I got back from Japan, since I got back to Philly, I had been planning this epic shopping trip so I could make Japanese food. I also bought three kinds of noodles, rice... This weekend I'm trying to make all sorts of good stuff! :)