#HotPot #Nabe Dinner: perfect for fall. Cook and serve on tabletop burner. Here's the recipe: 8-10 cups of chicken stock and dashi base, tons of cut veggies-mushrooms, daikon, carrots, cabbage, peas, new potatoes – and for protein, chicken meatballs and tofu. Cook for about 15 minutes. Top with scallions and yuzu pepper paste. After serving a few bowls, add in a few cups of rice and 2 beaten eggs to make porridge. Nothing is better than this for a group dinner!