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Nabe Hot Pot
Nabe or Nabemono is a type Japanese hot pot. It’s a winter stew with a variety of ingredients with dashi and cooked inside a clay donabe, or nabe pot.
There is another version of Nabe called Chanko Nabe, which is a similar hotpot made famous by Japanese sumo wrestlers.
Yosenabe
The nabe I made is called Yosenabe or “Anything Goes” Hot Pot according to “Japanese Hot Pots: Comforting One Pot Meals” by Tadashi Ono and Harris Salat.
Yosenabe is one of the most popular hot pots in Japan. Chicken is a must in yosenabe with a variety of other ingredients.
Nabe Recipe Ingredients
- Kombu and dry bonito flakes for dashi
- Usukushi shoyu (Japanese light soy sauce)
- Chicken
- Shiitake mushroom
- Shrimp
- Scallop
- Fish fillets
- Clams
- Tofu
- Napa cabbage
- Tokyo negi (Japanese long onion)
- Harusame (Japanese cellophane noodles)
You can buy kombu and dry bonito flakes in Japanese or Asian food stores or online.
How to Make Nabe?
Homemade nabe is easy but it does take a bit of time to prepare and assemble the ingredients.
The first step is to make dashi. I have a detailed step-by-step recipe.
Next, you have to cut and slice some of the ingredients, for example: chicken, tofu and vegetables. Finally, assemble all the ingredients in the pot.
Heat up the pot on a single burner and the stew will be ready for the entire family.
Frequently Asked Questions
Can I Add Miso to Yosenabe?
Yes, you can certainly add miso paste to the dashi broth in Yosenabe.
How Many Calories per Serving?
This recipe is only 367 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Nabe (Yosenabe/Japanese Hot Pot)
Ingredients
Dashi:
- 8 cups water
- 2 pieces kombu (6 x 6-inch )
- 1 1/2 oz. dried shaved bonito
Yosenabe
- 4 cups dashi
- 1/4 cup mirin
- 2 tablespoons soy sauce
- 1 chicken leg and thigh (boned, skinned, and cut into bite-size pieces)
- 1/2 lb. napa cabbage (sliced)
- 1 oz. harusame or cellophane noodles (soaked in water for 15 minutes)
- 1/2 package 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)
Instructions
Dashi:
- 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.
Yosenabe:
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
very easy and delicious
I actually have a Donabe pot, but have never used it. How do I cure it, or get it ready before I cook in it? This Yosenabe recipe looks wonderful, I would like to try and make it in my Donabe pot.
Thanks for your help.
Hi Fran there is nothing you need to do. Just use it as indicted in the recipe. :)
I seasoned my pot by cooking a few batches of rice porridge in it before using it for nabe. I make rice porridge in it every now and then to keep it in good shape. Make sure you don’t scorch the bottom with too high of heat.
I love Nabe. This Yosenabe is loaded with so many ingredients, I bet it’s very yummy! Going to try one of the winter night!
Thanks July, yes please try the nabe recipe soon!
If I can’t get bonito, dashi stock (csn get mirin & miso paste only) do you have other options for making the hot pot broth/stock ?
You can get instant dashi stock. Just add water to dilute.
Are you aware there is an ad for an extreme right wing politician running for for office in Ohio on your site? Gibbons for Ohio. I would complain.
Hi Joan, so sorry I have no idea. I will tell my ad network.
I made Nabe tonight for dinner, absolutely delicious, lovely flavours. I will be definitely making this again. A super easy dish to make and healthy ?
Thanks for trying my nabe recipe!
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.
I often purchase Asian ingredients at vitacost.com. They have Eden Foods products including kombu and bonito flakes. I always buy enough to receive free shipping.