Nabe

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Thinly slice and lay on a large serving platter:
OnionWinter Squash

Carrot
Daikon
Bean Sprouts
Cooked Udon Noodles
Grated Ginger
Fresh tofu cut in triangles

Dashi:
4 cups water
1 piece of kombu
a couple of dried shitake, soaked a bit
bontio flakes, optional

Sauce:
Shoyu
grated ginger

1) Make the dashi by combining ingredients, except the bonito. Bring to a boil, add the bonito (if using) turn down and simmer a few minutes. Strain out the bonito. Remove kombu and use in another dish like beans. Remove shitake and slice. Place with vegetables on the platter (see above)

2) Mix the sauce ingredients

3) Put the ceramic nabe pot on the gas burner. Add a cup or so of the dashi. Place the thinly sliced vegetables, bean sprouts, tofu in sections around the pot. Add cooked noodles to the top. Cover the nabe pot and bring to a boil. Be careful or the broth will boil out. The meal is ready when you steam coming out of the nabe top hole. Be sure to use a pot holder when opening the pot.

To serve: Place a bit of the sauce in the bottom of a bowl. Add a bit of broth to mix. Using your chopsticks remove the veggies and noodles and ladle on some broth.Yum, a 1 pot meal in a bowl!