Nabe (Japanese Hot Pot) / 鍋
Japanese hot pot is a popular comfort dish during the colder seasons. It's healthy, easy-to-make, fast, and versatile making it one of my favorite dishes to make on busy days.
Servings: 2
Equipment
- Donabe or Wide Pot
Ingredients
- 1/2 - 1 lb thinly sliced pork
- 1 package fish cake/balls
- 1/2 napa cabbage
- 1 bunch shungiku (crysanthemum greens)
- 1 bunch green onions
- 1 pack shimeji mushrooms
- 4 shiitake mushrooms
- 1 pack tofu cut into large cubes
- carrots thinly sliced
Broth
- 4 cups dashi
- 4-5 tbsp miso
- 1 tbsp sake
- splash soy sauce
Extras
- ponzu for dipping
- shichimi togarashi or rayu
Instructions
- Prepare your ingredients. Typically for napa cabbage or anything leafy I cut the leaves in half to make it more manageable when eating. I cube the tofu and for carrots, I sometimes use vegetable cutters to make cute shapes.
- In a donabe or wide pot, put in the broth ingredients (dashi, miso, sake, soy sauce) and bring to a boil.
- Add in a variety of ingredients to fill the pot. Boil until the ingredients are cooked.
- Take out the ingredients as they are cooked and put in your own personal bowl along with some broth that you can sip. Add shichimi togarashi or rayu if you'd like it a little spicy. Or use ponzu in a separate bowl to dip the cooked ingredients in before eating.
- As the ingredients get eaten, add more into the pot to continue enjoying.
Notes
Recipe by: Sylvia Wakana (http://sylviawakana.com)