On a home-alone night.
Mini-size donabe often becomes a wonderful friend. Tonight, I used small size classic-style donabe, "Yu Kizeto", which is a ultra light-weight donabe.
I made the broth with dashi stock, miso, and sake-kasu (sake lees). Mixed mushrooms, kabu (Japanese turnip), and tofu were cooked inside. Shungiku (chrysanthemum leaves) was added at the end.
The entire donabe was served at the table, and I could eat right out of it.
Itadakimasu! So delicious. Single serving hot pot is fantastic.
Happy donabe life.
