It’s lovely out right now. Drippy, gray, and blustery. Maybe most people hate rainy days but I love em’.

I’m on my fifth cup of tea and listening to the hollow patter of the heavy raindrops hitting the roof and echoing through the attic. The air smells metallic and has a weightiness to it that hangs heavy on my shoulders. I should avoid contact with anything soft such as the couch right now or I might just collapse right into it and never get up.

It’s days like these when I want nothing more than to sip on warm broth. Sometimes I wish I’d catch a cold just so I can watch movies on the couch all day while wrapped up in a giant fuzzy blanket and sipping on a bowl of chicken broth with rice and swirls of cooked egg.

This tsukimi nabe was made to be enjoyed on a day just like this.

Tsukimi means “moon-viewing” and is a reference to the addition of an egg to the soup right at the end of cooking. The bright yellow yolk symbolizes the full moon. With a rich broth full of tender vegetables, it is a wonderful meal for a dreary day.

I started by placing all my ingredients in the donabe. If you don’t have one it’s no problem; you can make this in any lidded pot, I’ve even made a soup like this in a baking dish covered with aluminum foil and baked in the oven.

Layered on a bed of napa cabbage are clusters of shiitake mushrooms, enoki mushrooms, carrots, yukon gold potatoes, soft tofu, and a sprinkling of scallions.

The broth is just water flavored with white miso, mirin, fish sauce, soy sauce, and hondashi, which is a dried form of dashi stock.

You pour the broth over everything else and turn the heat up to simmering with the lid on. After about 15 to 20 minutes, check the potatoes and carrots with a small knife, if they’re as soft as you like them then it’s done! The last thing to do is turn off the heat and crack an egg or two over the top, then just clamp on the lid for a few minutes to let the eggs set.

The eggs in this nabe were still runny in the middle and when broken open they added a creamy richness to the hot broth.

The great thing about this dish is you can use whatever vegetables you want or have on hand, as long as there’s a soft egg cracked on top it’s still a tsukimi nabe!

After photographing, I topped the soup with some toasted sesame seeds and a sprinkle of spicy togarashi seasoning. I could really just drink that broth straight out of a mug though, which I may just do since there are plenty of leftovers and it’s still drippy out.

What is your go-to comfort food for a rainy night?

Yesterday was great. Jeff is off this whole week on vacation time so we’re getting to spend a lot of time together and go do fun things that we never have time for. We had a kind of full-scale asian adventure yesterday in that we went shopping at a Japanese market, had coffee at a Korean coffee shop, bought shochu at one of the only places in town to carry it, and then came home and made a delicious hot pot dinner.

It all started at Tomato, a Japanese food market off of Peachtree Industrial Blvd. that we’ve been meaning to check out for a while. Just look at all the cute mural paintings lining the entrance!

I think the whole montage told some kind of story, but I had no clue what was going on, just looked like a bunch of spazzed-out rabbits and wailing tomatoes to me. Lost in translation?

We spent at least a half hour perusing the shelves in Tomato; they had a really great selection even though I didn’t find everything I was hoping to. I’ll go ahead and show you the haul…

We got fried yuba (tofu skin), niboshi (dried anchovies for making dashi), udon noodles, mochi rice flour, sweetened azuki beans, enoki mushrooms, noritamago furikake (seaweed and egg rice seasoning), matcha powder, wakame salad, and some Meiji strawberry chocolate. We got the bottle of shochu at a liquor store, I’ll tell you more about it later though.

After that we were right next to White Windmill, a Korean-run cafe and bakery that I just adore, so we stopped in for a few warm beverages and a snack.

They are just overflowing with specialty baked goods in typical asian flavors like green tea, pandan, black sesame, and red azuki bean.

Jeff got a green tea and I got a hazelnut coffee…

We split this red bean bun…

Ahhh….now this is a flavor I miss!  We had coffee and red bean buns for breakfast nearly every day in Japan. So sweet and thick and creamy, a great accompaniment to a warm cup of coffee.

After that it was getting late in the afternoon and I still needed to hit up the farmers market so we rushed over there and got our shopping finished before heading home.

I got right to work chopping vegetables for the monkfish nabe I was making, an experience made really fun with the help of this gorgeous new toy of mine…

This is my new Shun Santoku knife that I got for Christmas from my lovely husband! I have another one being shipped to me soon once it comes in stock, a mini-cleaver type knife used for vegetables. I will tell you all about these in another post because they are simply amazing to work with.

Anyway, into the donabe went a bed of yo choy sum followed by enoki mushrooms and sticks of daikon.

Then shiitakes and slices of the fried yuba…

I then grated on some fresh ginger…

And placed the hunks of monkfish on last.

Here it is topped with sliced scallions…

Beautiful, isn’t it? And of course you make this with any vegetables you like and have available, don’t feel pressured into hunting down fried yuba, make it your own!

Now for the liquid. I used some fish stock that I made yesterday by boiling a leftover yellowtail head and skeleton that I’ve kept in the freezer after making sushi with it a while back. It simmered with a few strips of kombu for awhile before I strained it and added bonito flake and miso.

When I went to use it for the nabe I discovered that it had turned into gelatin from all the rich collagen in the fish! Now, obviously you do not have to make your own stock, prepared fish or vegetable stock with some miso stirred in would be just fine.

I spooned some of it into the donabe and added some water. Since I don’t have a gas stove, and it took forever to try to heat the donabe in the oven when I sealed it, I used an old chipped frying pan over the electric eye to more evenly disperse the heat and cooked right on top of that.

It still took a while to get it up to temperature though. I think I’ll eventually get a portable gas tabletop burner, like the ones you use for camping.

Well, when it was finally done it looked like this…

Mmmmmm….warm soup.

The broth ended up being too light in flavor, I added way too much water, but it was still really, really good!

While we were slurping up our soup I put some udon noodles in the leftover broth and added some seasonings to amp up the flavor.

By the time we’d finished our fish and vegetables the udon was cooked and the broth had gotten more rich and concentrated. We each slurped up a bowl of udon and were super full.

Not bad for my first nabe in a traditional clay pot. Next time I’ll definitely be sure to make a richer broth, but I’m really proud of how this one turned out.

After dinner we broke out the shochu. This Nadeshiko shochu is distilled from both rice and barley.

We actually heard about this brand at JapanFest from some of the guys that import it. It’s really tasty, nice and sweet and not too harsh. We drank it chilled with rocks, literally, we don’t have an ice-maker so we use these cold stones for cocktails.

Yep, that is definitely not Jack Daniels in there!

Sipping that sweet shochu was the perfect way to end a day of explorations in Japanese cooking. Cheers, to many more delicious nabe to come!