Nabemono is a Japanese hot pot dish, also known as “things in a pot”. Traditionally, these dishes are boiled meat and vegetables before being added to a soup or broth. The result is a delicious and filling meal that can be enjoyed by anyone, anytime of day. Here are some of the most popular nabe recipes. Read on to learn more about these Japanese dishes.
Nabe Recipes
Nabe - Japanese Seafood Soup
Ingredients
- Water to make broth about 4-8 cups or ready-made dashi stock
- 1 cup anchovy dried boiled , optional if using ready-made Dashi stock
- 1 piece kombu or kelp, optional if using ready-made Dashi stock
- 1 medium onion sliced
- 1 cup shiitake mushrooms cored and cut into bite-sized pieces
- ½ cup enoki mushrooms roots cut off and washed
- ½ cup green onions each cut into 4 pieces equal length
- ½ head Napa cabbage cut into large pieces
- 1 cup firm tofu cubed
- 1 pound shrimp deveined, clean and shelled
- ½ pound cod fillet or fillet of any fish of choice
For dipping sauce
- 2 tablespoons green onion chopped
- 1-2 tablespoons green Thai chili chopped
- 1 cup cold water
- ¼ cup white vinegar
- 1 cup soy sauce
Instructions
- Fill a 4-quart pot about ½ full with water or dashi stock. Drop in the anchovies and kombu.
- Bring it to a boil. Reduce the heat and allow it to boil for 10 minutes.
- Remove it from the heat and scoop out the anchovies and kombu from the broth.
- Add all the vegetables, tofu, and seafood to the broth.
- Bring it to a boil again and continue the shrimp have changed color.
- While cooking the soup, combine the ingredients for the sauce in a bowl and set it aside.
- Serve soup with the dipping sauce.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
About Nabe
The main ingredient in nabe is dashi, which is a type of soy sauce. Other ingredients used in nabe cooking include miso, chicken stock, and soy milk. The soup base is made by heating a simple broth. The meat and vegetables are added to the soup and simmered until they are tender. It is best served at room temperature, so the ingredients will be hot and fresh when they are added.
Yosenabe is a versatile dish that can be cooked with any kind of meat. This traditional soup is made by simmering meat or fish over an irori (fireplace). It is often served with vegetables or seafood. However, the nabe is best enjoyed as a home-cooked family meal. For this reason, nabe is a popular winter meal. It is thought that hot pot cuisine originated in the irori fireplace.
Generally, nabe is made with beef, seafood, vegetables, and a simple broth. This soup is typically served with rice or noodles. The broth is diluted with water and cooked over low heat. If the soup is too thick, the ingredients should be added in smaller amounts. Then, the meat and vegetables are cooked separately, ensuring that the flavor of the soup is preserved. It is important to keep a warm environment, as nabe can be served to people from far away.
Traditionally, nabe is prepared using a large clay pot, called a donabe. The donabe resembles a Dutch oven. It is available in different sizes, and can also be prepared using an electric cooking vessel. It is a traditional winter meal that is served with rice or noodles. A bowl of nabe will keep you warm throughout the day. This delicious winter dish is a delicious way to warm up on cold days.
Another traditional nabe is yosenabe, which is a traditional Japanese stew. It is a popular choice for a quick meal during the cold winter. Typically, nabe is made from beef, but you can also add fish, vegetables, and even sour cream. For a fuller dish, you can add rice or vegetables. This dish is a must-have in the nabe culture.
Nabe is a versatile dish that is popular year-round in Japan. In the winter months, it is served in restaurants like izakaya and yosenabe. The dish originated in the Japanese irori, which was the heart of a traditional home. The family would place a cast iron hot pot over the fire, adding new ingredients periodically. This fireplace is said to be the origin of hot pot cuisine.
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