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Nabe (Yosenabe) Recipe
Adapted from “Japanese Hot Pots: Comforting One-Pot Meals”
Ingredients:
Dashi:
8 cups water
2 (6-inch) pieces kombu
1 1/2 oz. dried, shaved bonito
Method:
Add the water and the water kombu to a stock pot and let it steep for 30 minutes.
Place the stockpot over medium heat and bring it to a boil. Remove the kombu and add the bonito and stir it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes. Remove any scum that appears on the surface.
Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve or cheesecloth. Don’t squeeze the bonito flakes because it would make the dashi cloudy. Discard the bonito flakes after use.
Yose Nabe
Ingredients:
4 cups dashi
1/2 cup mirin
1/2 cup usukushi soy sauce (light soy sauce)
1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces
1/2 lb. napa cabbage, sliced
1 oz. harusame (cellophane noodles), soaked in water for 15 minutes
1/2 package (1/2 lb.) firm tofu, cut into 4 pieces
4 clams
4 head-on shrimp
4 large scallops
1/2 lb. red snapper or sea bass fillet, cut into 1-inch slices
1 negi, sliced on an angle into 2-inch pieces
1 bunch spinach, rinsed and cut into 2-inch bundle
3 oz. fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
1/2 medium carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise
Method:
Prepare the broth by combining the dashi, mirin, and soy sauce. Set aside.
Place the cabbage on the bottom of the nabe pot. On top of the cabbage, add the harusame, tofu, clams, shrimp, scallops, red snapper, chicken, negi, spinach, mushrooms, and carrot, arranging each ingredient in a neat order. Pour the broth over, cover the hot pot and bring it to boil over high heat until cooked.
Transfer the hot pot to the dining table and serve immediately.
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This looks super yummie! Nothing beats a nice pot of boiling soup on cold winter days, I might have to try this with miso paste instead since Japanese grocery products are so hard to find in the Midwest.
Yes, I think miso-based broth is great, too.
This is perfect for today’s SoCal weather. I wasn’t hungry until I viewed these pics!
Yes, SoCal’s weather is yucky now.
Nabe sounds so good right about now… this really would be a comforting one pot meal.
I really do need to get around to making some kind of soup, its been way too cold in Maryland lately. The pictures are really nice and make me realllllly wish I had some. Going to have to make some this weekend =]
I was just thinking of making nabe as it’s getting cold on the East Coast. Beautiful!
Ninette – it will be great for the East Coast.
I’m so glad we got to go shopping! It was way more fun to have a partner in crime. Your nabe looks absolutely delish–perfection in a pot!
Thanks for taking me.
Tommy – awesome. Yes, it’s great this time of year.
This looks amazing. Send me a bowl!
mmm come and warm my bellay! In the winter, my family has shabu shabu / hot pot every Sunday… my fav time :)
I did not know you used “bonito” in english as well! For me “bonito” has always been the one coming from the Cantabrian sea in North Spain.
The hot pot looks good indeed. Japanese are masters in the art of hot pot, and this is a very good example of it! I guess you use gaz, if you can heat the clay pot without it breaking, it does not work with vitroceramics…
Cheers.
Wow, great photography again.
How do you get your lighting so perfect? Do you use lights, or just natural light?
Great recipe too btw – I always just get so jealous of the photos!
Andy – http://onceuponathyme.wordpress.com/
I use natural light, taken all shots by the window. :)
We always get nabe when we order takeout – what fun to make it at home! We’ll definitely have to give this one a try. ~ Belle
The first time I came across Nabe…I thought it sound like a “bad” word..:O
I don’t get it because nabe doesn’t sound vulgar to me at all. Perhaps it’s only in Singapore? In Hokkien?
Love hot pot especially during freezing weather in London! Yours are very nicely done!!
I bet London is cold now. Make some nabe!
Wow, that looks super yummy! It’s been raining here all day and I’m sure something like that would be just perfect for this weather.
Yes, nabe is great for cold weather. :)
Yours looks great! I always seem to over cook mine… Is there a certain trick to it? I feel like it is in there for only a few minutes and BAM I over cooked the seafood. :( Maybe I should cook it on lower heat? Or not cover it?
Thank you for helping me in advanced!
Hi Yummy – If you are afraid of overcooking the seafood, wait for the broth to start boiling before adding them in. Try it. :)
Do you have a recipe for the chicken meatballs sometimes used in the nabe? In Honolulu, we have a wonderful restaurant that serves nabe and the meatballs are so great.
I have no idea what is DASHI
Dashi is a fish-based stock made with bonito-flakes and seaweeds.
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yummy looking. it would be a blast to cook . the only part that makes it hard is that in montana very few stores carry hardly any oriental ingredients . hmm i wonder if there are any reasonable bulk shipping for non- perishable goods to my area. thanks for all the neat recipes.
Hi Bee, I have been following your blog for a while.Thanks for all the great recipes! I live in Tokyo with my Japanese husband and thought I’d share with you how Japanese people eat nabe. At the end of the meal, after finishing all the seafood and vege, bring the remaining broth to a boil. Then, add about 1 bowl of cooked rice into the broth. Stir and let the rice soak up most of the broth, then turn off the heat. Pour a beaten egg into it and stir. This is called zousui. You can also add spring onions, nori seaweed or chicken meat if you’d like. It’s very delicious! :)
Thanks for letting me know
Hi Bee,
I have frozen dashi stock using only bonito flakes and water. Can I just add the konbu to make your version of dash stock? Thanks.