Semalam, aku terpaksa balik lambat sebab ada 飲み会(nomikai). Orang Jepun memang suka buat nomikai ni, maybe sebab semua orang kerja macam nak gila(serius nak mampus), so masa nomikai ni la time nak buat lawak, nak cerita masalah, nak gembira mabuk tonggang sampai habis-habisan. Sambil nomikai, kami buat nabe party. Nabe? Apa itu nabe? Kalau dalam bahasa melayu ala-ala steamboat. Ish tiba-tiba teringat steamboat joni yang kosong tak sedap tuuuu erghhh!Ok abaikan dan jom kita cerita pasal nabe!
Japan has a wide range of hot pot dishes, collectively known as nabemono. They can be divided into styles where the ingredients are simmered in a light flavoured stock and then dipped in a sauce before eating , and where ingredients are stewed in a soy sauce based or a miso-based broth. There are many varieties; below are some of the more popular ones.
- Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together and ideally similar to German Eintopf, thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.
- Chankonabe (ちゃんこ鍋): was originally served only to Sumo wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon
- Yudofu: a very simple dish of tofu simmered in a kombu stock and served with ponzu and various condiments.
- Sukiyaki: thinly sliced beef, negi, tofu, ito konnyaku (jelly-noodes), shungiku, various types of mushrooms and other ingredients, simmered in a shallow cast-iron pot in soy sauce, sugar and mirin and dipped into a small bowl of beaten raw egg by the diner before eating.
- Shabu-shabu: similar to Chinese hot pot. Thinly sliced beef simmered in a potful of stock along with tofu, mushrooms and various vegetables, and served with a variety of dipping sauces such as ponzu. Ingredients such as pork, chicken or seafood are occasionally used instead of beef. Chinese hot pot was introduced to the Japanese during their colonial rule of Manchuria, and upon their return to Japan following the end of the war, they recreated the dish replacing lamb with beef with which the Japanese were more familiar.
- Motsunabe (もつ鍋): made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but typical is to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles. The soup base are mainly soy sauce or miso.