Sakana Nabe (Fish stew)

prepare the fish and cut it into pieces slightly larger than the size of a bite (tsu-tsu -giri).

cut the tofu into cubes or rectangles, the leeks and cabbage cut into strips and the mushrooms decoratively.

choose small green leaves and put them whole.

conspicuously arrange all the ingredients on a tray. take the ´´nabe´´, (it can be substituted for a clay pot), to the table with the fire pit, a jug with the broth or hot water and the tray. also use the soaking water for the mushrooms.

With chopsticks, place the vegetables neatly in the pot, cover almost completely with the broth and cook for a few minutes.

Add the tofu and fish and continue cooking for a few more minutes, removing any foam that may come out.

the ingredients must be little done; do not stir or overcoat with broth.

You can add sprouted soybeans and lemon slices to the cooking. It is very decorative to place the fish (with head and tail) in such a way that both protrude slightly over the edges of the pot.

the sauces are served in individual cups so that each diner dips as they please.

note: two stews similar to the previous one, if we use remains of fish, chicken, vegetables etc. It is called ´´yosenabe´´, in the nabe dowry the fish is exchanged for fresh oysters.