Or Bijinnabe. Thats the signature dish of Tsukada Nojo. We went there some time a while ago. It’s a sort of a steamboat/hotpot kind of thing. Except that the broth starts off as sort of a collagenous gel.
As the pot gets heated up, the gel “melts” into a thick broth.
The broth is very rich in flavour. Swimming in the thick rich broth are pieces of chicken.
Along with the pot of broth, you get a bountiful selection of other ingredients that include various vegetable, prawns, minced meat that you add to the broth in the form as meat balls.
Does it take any skill to add the minced meat into the broth so that they form meatballs? No. Because the servers here will help you add most of the ingredients into the pot.
In addition to the ingredients shown, you also get to choose whether you want to add rice to the broth (to make it into sort of a porridge) or noodle (I think it’s called mochi soba or something like that). We chose the noodle. You can also get a free refill of the broth (which also comes in the collagenous gel form).
There are a number of Tsukada Nojo around Singapore. There’s one in Westgate and another one in Chinatown Point
To order the bijinnabe, you need to order for at least two portions. With all the ingredients, the chicken meat, free refill of the broth, the noodle, the whole bijinnabe makes for a very filling meal. A very satisfying meal especially on a cold rainy day!