One of the simple joys of winter in Japan is nabe, any combination of meat and vegetables you throw in an earthenware pot filled with water, season as you see fit, and let slowly stew to mouthwatering perfection. It is also the main reason to keep using a kerosene heater.
I must admit, however, this isn’t actually a nabe – it’s chicken ramen. The egg was in the refrigerator, so I was warming it before throwing it on top of the noodles for perfect consistency.
Raising a family in Thailand // Documenting Issan food, culture, music, and people
Pretty nifty multi-tasking of heater and nabe!
I woke up today thinking about making shabu-shabu since it’s cold and windy. I must be channeling your nabemono dreams!