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Nabe (Yosenabe/Japanese Hot Pot)


Nabe (Yosenabe) Recipe

Adapted from “Japanese Hot Pots: Comforting One-Pot Meals


8 cups water
2 (6-inch) pieces kombu
1 1/2 oz. dried, shaved bonito


Add the water and the 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

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


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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34 COMMENTS... read them below or add one

  1. SLT

    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.

  2. Tommy

    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 =]

  3. Fuji Mama

    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!

  4. Mel @

    mmm come and warm my bellay! In the winter, my family has shabu shabu / hot pot every Sunday… my fav time :)

  5. 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…


  6. yummy!!

    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!

  7. denise

    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.

  8. amber

    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.

  9. TokyoHousewife

    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! :)

  10. Rose

    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.

  11. RustyMermaid

    I often purchase Asian ingredients at They have Eden Foods products including kombu and bonito flakes. I always buy enough to receive free shipping.

  12. Karen

    Omg…I can finally have one of my favorites recipe make at home! thanks to this recipe…Omg I can wait to introduce it to the family and to my daughters am a lover of Asian food. Thank you for the recipe.

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