Karol Smith
Japanese Nabe: Hearty Hot Pot Cooked with Fresh Vegetables and Meat
Japanese Nabe is a traditional hot pot dish often enjoyed during colder months. It is a one-pot wonder where a rich and flavorful broth is simmered with an assortment of fresh vegetables, tofu, and thinly sliced meats. Nabe is not only delicious but also a communal dish that brings people together as they cook and eat at the table.
Ingredients:
– 4 cups dashi (Japanese soup stock)
– 1/4 cup soy sauce
– 1/4 cup mirin (sweet rice wine)
– 1 tablespoon miso paste
– 1/2 head Napa cabbage, chopped
– 2-3 green onions, cut into 2-inch pieces
– 1 block of tofu, cut into cubes
– 1 large carrot, thinly sliced
– 200g enoki mushrooms, trimmed
– 200g shiitake mushrooms, sliced
– 200g thinly sliced beef or pork
– 1 pack of shirataki noodles, drained and rinsed
– Fresh spinach leaves
– Cooked rice (optional)
Instructions:
1. Prepare the Broth:
In a large pot, combine the dashi, soy sauce, mirin, and miso paste. Stir well until the miso paste is completely dissolved. Bring to a gentle simmer over medium heat.
2. Add the Vegetables:
Once the broth is simmering, add the Napa cabbage, green onions, tofu, carrots, enoki mushrooms, and shiitake mushrooms. Allow these to cook for about 5-7 minutes until the vegetables start to soften.
3. Add the Meat:
Add the thinly sliced beef or pork into the pot. Since the slices are very thin, they will cook quickly in the hot broth. Let them simmer for about 3-4 minutes or until fully cooked.
4. Add Shirataki Noodles and Spinach:
Next, add the shirataki noodles and fresh spinach leaves to the pot. Stir gently and let everything cook for another 2-3 minutes.
5. Serve:
Japanese Nabe is traditionally served communal-style directly from the pot. You can ladle the hot pot into individual serving bowls. If desired, serve with a side of cooked rice. Enjoy the comforting and warming flavors of this delightful dish right at the table.
