is a hot pot dish originating in western Japan, but now popular all over the country. The clear broth gets its flavor from dried seaweed, or “konbu,” and it is in this broth that you cook your chicken (or sometimes other meats) and vegetables table-side. The soup gives a delicious, subtle, but still complex flavor profile. Once cooked, you take the items out of the pot, traditionally dipping them in a ponzu soy sauce before eating. The meal is generally ended with rice or noodles being added to the remaining soup, making for a satisfying finish to a hearty dinner.
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