As far as I know, when cooking nabe you can put in whatever you like. This is if you are not making some particular kind, of course. So this is a version of mine that I just came up with! It was an experiment and a successful one!! As far as the seasoning goes, I was really modest, but that`s what I had on hand - and it was good enough for me. Most japanese dishes use myrin and sake and you can substitute the plain water with dashi stock, if you have it :)
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