”Konbunabe”

Ingredients:
Vegetable in season
Whitefish etc. favorite foods
Seaweed(Konbu;Kelp) that is large in width(about 10-15cm width) and a little softness.　
Method:
(1) It is made the pun by Konbu bundling both ends with string.
(2) Add filling and stock about 80% of  the Konbu pun, and it put on the fire.
(3)Use the ingredients in season. You can enjoy the Nabe by using yore favorite such as the Whitefish, Tofu, Chicken, Shrimp, shellfish, vegetable of Shungiku, and carrot and so on.

*“Dashi(Stock)” is soup that boiled kelp, dried bonito, or dried sardine and so on and give it a flavor.

This recipe is  quoted from NIHON KONBU KYOUKAI web site and edited by GPC.
http://www.kombu.or.jp/recipe/recipe12_2.html