1. Over high heat bring 2 cups of water to a boil in a 2- quart saucepan and drop in the cabbage. Return to a boil, drain in a colander, and run cold water over the cabbage to cool it quickly.
2. In a large bowl soak the harusame in cold water for about 30 minutes, or until the noodles are soft. Then drain and cut them into 4-inch lengths.
3. Over high heat bring 2 cups of water to a boil in a 1-quart saucepan. Drop in the chicken pieces, return to a boil, then drain in a sieve and run cold water over the chicken to cool it quickly.
4. Arrange the cabbage chunks, noodles, mushrooms, clams or shrimp, ginkgo nuts, ham and chicken cubes attractively on a large platter.
5. In a mixing bowl, combine the dashi, mirin, soy sauce, salt and MSG.
6. Bring half the seasoned dashi to a boil (see Nabemono section) and then adjust the heat so that the broth simmers throughout the cooking.
7. Each diner selects his own food from the platter of food and cooks it in the broth to the desired degree of doneness; vegetables and shellfish will take only seconds, but the ham and meat may take a minute.
8. Add additional seasoned dashi to the casserole as it evaporates.
NOTE:
As in all nabe cooking, any vegetable can be substituted for those listed in the ingredient list.
