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 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)
- Shiitake mushroom
- Fish fillets
- 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.
Nabe Recipe (Yosenabe)
Nabe or nabemono is Japanese hot pot. This is a classic Yosenabe recipe made of chicken, seafood, tofu, vegetables in dashi broth.
- 8 cups water
- 2 pieces 6 x 6-inch kombu
- 1 1/2 oz. dried shaved bonito
- 4 cups dashi
- 1/4 cup mirin
- 2 tablespoons 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 firm tofu, cut into 4 pieces (1/2 lb)
- 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
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.
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.