Sometimes I make a nabemono, or Japanese-style hotpot, for breakfast. This is a simple, rustic nabemono that I made to use up some old cabbage and burdock root (gobo).
I had a basic dashi in the freezer and I just added a cup of water, splash of shoyu, splash of mirin and splash of sake to it. I used two red potatoes, 1/4 head of Chinese cabbage, one sliced burdock root (that had been soaking in a vinegar/water solution) and 3/4 lb. firm tofu. I added everything together and simmered until the potatoes and burdock were soft. It turned out pretty good! Perfect for a rainy, overcast, cold summer morning in Seattle.
