Nabeyaki Udon

I love eating my mom's udon hot pot at home so tonight I made it with the same ingredients she always does: pork, butterfish, napa cabbage, shungiku (chrysanthemum greens), enoki mushrooms, shimeji mushrooms, and udon. I wanted to put in tofu too, but the pot was pretty stuffed already, so I decided to minimize the extra volume and just added little pieces of fried bean curd instead. All the ingredients add up to make a very satisfying meal, but I think that the most popular ingredient of the night was definitely the butterfish (H says the enoki mushrooms come in a close second). So soft and buttery and goes so well in hot pot.
Next time: get one of those big clay pots so we can do hot pot on the dining table!