Yose Nabe

Mrs. Kazuko Takemoto – Waiakea-uka

• 1 Chinese cabbage (1-2 lbs)
• 1 c roasted pork, sliced
• 4 slices tofu
• 1 med. sized onion, cut into quarters
• 2 bamboo shoots, sliced
• 2 large shiitake, halved
• 1 piece abalone, sliced
• 1 fishcake, sliced (chikuwa or tempura)
• 1 T salt
• 3 slices ginger, optional
• 1 c roasted pork skin, chopped

Cut Chinese cabbage in half and boil in salted water until soft, and cut into small pieces.

Place pork skin in skillet, pour water used for cooking cabbage, until it fills half of skillet.

Place pork in center of skillet, arrange the rest of the ingredients around the pork.

Cook over low heat for about 45 minutes, adding salt to suit taste. Serve from skillet. Serves 4.