With Thanksgiving lurking near I am pulling out bulky sweaters and my winter hats to keep me warm throughout the winter. In the kitchen we have pulled out our konro (portable gas heater) and nabe (hot pot). We are hosting our first nabe party of the season tomorrow and have started shopping for vegetables, kimchi, tofu, and thin sliced pork for a kimchi chige nabe.
Entertaining with nabe could not be any easier, and clean-up is a snap. Here is an article I wrote for Metropolis magazine on tips on cooking nabe at home - and it includes a recipe for a very simple mizutaki, chicken and vegetables nabe, perfect with a ponzu dipping sauce.
http://archive.metropolis.co.jp/tokyo/560/localflavors.asp
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