Kue (Longtooth Grouper) is an expensive Japanese fish that is in season in the winter. This nabe (hot pot) concluded a kue course meal which started off with sashimi of kue. As you can see in the top photo, the nabe included kue, tofu, shungiku (chrysanthemum leaves), leeks, and brown enoki mushrooms. After you are done eating the nabe, rice is added to the remaning flavorful broth and topped with scrambled eggs and chopped scallions for a rich porridge.You can see how the portable gas burner is placed on the table, one for every two or three guests. No recipe in this posting, but you can get the basics of doing a seafood nabe.
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