Making Japanese Hot Pot - Mizutaki
Friday January 25, 2008
Nabe (Japanese hot pot) dishes are often cooked in winter. Various ingredients are simmered in donabe (clay pot) or tetsunabe (iron pot) at dining tables. A pot is shared by some people, so prepare small bowls for each person at the table. Mizutaki is a simple nabe dish with chicken and vegetables. Mizutaki Photo © Setsuko Yoshizuka, licensed to About.com
Comments
I lived in Japan in the 70s and came home with a “nabe pot” (we were told that’s what it was called) that consisted of three cast iron parts: a base (held charcoal for the fire), a cooking area (five-leafed griddles with the center cut out and with small cup-like bottoms at the pointed ends of each griddle area to catch the drippings), and small bowl/pot (fitted over the top of the center of the griddle and the fire; held dipping sauce of sake/soy/water). We grilled strips of meat and cut-up vegetables on the griddle leaves after dipping them in the sauce. Any idea where I can purchase one or what the REAL name of it is? Thanks!
My friend has a pot(she called it a slurp pot)like that made of cast iron. She ordered it years ago from a catalogue and can’t remember now the name of the place she bought it from. I have been looking for one for years, without success. If you find one, let me know. She said it had five petal shaped griddles because in Japan that number was considered lucky.