The best hot pot? The one you make at home
This time of year, when everyone is either sick or getting sick, I like to make tori nabe, which is essentially the hot pot version of chicken soup. Nabe is the name for stews cooked in the Japanese ceramic pots called donabe, which are all the rage in home-ware circles these days, but you can make them in any pot you’d make soup in.
Kabocha squash, the striped green pumpkins tumbling around farmers market stands, strike just the right balance between sweet and starchy. Because the squash’s skin is edible , I leave it on to help the thin slices stay intact in the bubbling broth, as their earthy orange flesh soaks up savory chickeny flavor.
2. Meanwhile, make the ponzu sauce: Combine the soy sauce and vinegar in a small saucepan and bring to a boil over high heat. Remove from heat and stir in the lemon juice, then cool to room temperature and reserve.
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