Cut the ingredients into pieces small enough that they will cook easily. Add the ☆ ingredients to the pot and heat.
Add the Chinese cabbage and onions to the pot and place all the other ingredients except for the tofu on top. It's okay if everything isn't covered by the broth at this point because the vegetables will soften and wilt.
Put the lid on and heat over high heat. When it comes to a boil, open the lid just enough so it won't boil over. Turn the heat down to low. While it's simmering, occasionally spoon the broth over everything.
When all the ingredients have cooked through, add the tofu, bring to a simmer, and it's done. Add rice and eggs to the leftover broth to make rice porridge at the end - it's really delicious.
This nabe goes great with Kamakura Shokudo's 'My Favorite Chicken Dango', Recipe ID: 674982.
Story Behind this Recipe
My family loves nabe (hot pots), no matter what season it is, and we especially love nabe with a salty flavor. -In Step 2, I explained the order for adding the ingredients, but basically if you add the ingredients starting with the ones that take a longer time to cook and ending with the ones that cook faster, you'll be fine. Please try adding your favorite ingredients and enjoy.
-Because the ingredients (especially the vegetables) release a lot of water while cooking, I reduced the amount of broth quite a bit. -Definitely add the chicken, abura-age, and mushrooms because they release a lot of umami flavor when simmered, which makes this nabe super delicious.