As the weather turns crisp and cool, I find myself craving the ultimate comfort food – a steaming hot pot filled to the brim with delicious ingredients. And nothing satisfies my soul more than Musubi Hot Pot, a Hawaiian-Japanese fusion dish that combines my two favorite cuisines. The savory shoyu broth seeps into fluffy mochi rice, sweet spam, tamago egg, and tender chicken or pork, infusing everything with mouthwatering flavor in every bite.
My passion for Musubi Hot Pot comes from fond memories as a little girl visiting my Hawaiian relatives. I have vivid recollections of big family luaus where tables overflowed with platters of spam musubi while a giant pot bubbled away on the grill. The sweet, salty spam paired so perfectly with the fluffy rice and savory hot pot broth – even as a child I was enamored by the flavors. Now that I live far from Hawaii, Musubi Hot Pot is my way of recreating those special memories. With each soulful, umami-rich bite, I am transported right back to the warmth of my family and the island spirit of aloha.
I can’t wait to share this recipe for Musubi Hot Pot so you can create your own Hawaiian-Japanese comfort food memories. This soul-soothing dish is sure to chase away any autumn chills! Let’s get cooking, island style!
Japanese Musubi Hot Pot Recipe
Japanese Musubi Hot Pot
Equipment
Ingredients
- 1/3 peeled, round-cut radish, daikon
- 2 peeled, halved potatoes, medium
- 4 peeled, boiled eggs
- 1 triangle-cut yam starch cake (konnyaku)
- 2 blanched & triangle-cut deep-fried tofu
- 4 blanched tofu fritters (ganmodoki)
- 2 to 4 chunk-cut fish cakes
- 4 knotted kelp (musubi-kombu)
- 4-5 tablespoons of soy sauce
- 2 tablespoons sake
- 1 teaspoon of white sugar
Instructions
- Pour four cups dashi soup stock into large sized pot.
- Add sugar, sake and soy sauce.
- Place other ingredients except tofu in pot.
- Bring to boil. Then reduce heat down to low. Simmer for 45 minutes to an hour.
- Add soup stock and any soy sauce desired.
- Have your family and friends dip tofu cubes in the broth to cook them, and provide dipping sauce if they like them. Give them individual bowls.
Video
Notes
- Note on Broth Selection: The soul of the Musubi Hot Pot lies in its broth. Choosing a high-quality base can make a world of difference. Remember, patience is key. Let it simmer, let the flavors meld, and let the magic happen. Loved this tip? Share the recipe with your fellow foodies and stay tuned for more!
- Ingredient Freshness: Fresh ingredients are the heartbeat of the Musubi Hot Pot. The vibrant colors, the aromatic scents, and the crisp textures—they all converge to make this dish truly special. Impressed by the magic of fresh ingredients? Share this wisdom with friends and subscribe for more insights!
- Perfecting the Simmer: The Musubi Hot Pot is not just about ingredients; it's about the love and patience you pour into it. A gentle simmer, a watchful eye, and a heart full of passion is the secret. Ready to embark on more culinary adventures? Share this recipe and join our community for more treasures.
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.
Musubi Hot Pot in a Pressure Cooker
To prepare a flavorful Musubi-infused dish, start by sautéing Musubi pieces in the pressure cooker until golden brown. Set aside. Build the broth by sautéing garlic, ginger, and scallions, then adding broth without exceeding the max fill line. Layer vegetables accordingly, with longer-cooking ones at the bottom. Pressure cook for 10 minutes, perform a quick release, and reintroduce Musubi pieces. Garnish with fresh herbs, sesame oil, or lime for a delightful finish.
Cooking Tips
When making my Musubi Hot Pot, I always start with a flavorful shoyu broth made from quality dashi, soy sauce, mirin, and sake. This provides the perfect savory base for all the ingredients to soak up. I like to add lots of tender, fatty pork belly or chicken thighs along with sweet slices of spam. The contrast of textures is so satisfying!
Of course, the star of the show is the mochi rice. I use medium-grain Japanese rice for the perfect chewy yet tender consistency after cooking in the hot pot broth. The broth seeps right into each grain, infusing it with flavor. I top the rice with a sweet and salty fried egg for even more decadence!
My favorite part is gathering friends and family around the bubbling pot, laughing while we wait for the spam and pork to become fork-tender. Dipping the ingredients into the bright, gingery ponzu sauce as we cook makes each bite even more crave-worthy. The nostalgic flavors bring me right back to those childhood luaus in Hawaii!
Serving Suggestions
For a refreshing, crunchy contrast I’d suggest Kohlrabi Salad, Guacamole Salad or Black Kale Salad. The bright, crisp vegetables would offset the rich broth perfectly.
If you want something hearty alongside the hot pot, Curry Yakisoba, Schezwan Noodles or Bacon Enchiladas would complement the pork, spam and rice wonderfully. The spicy, gingery noodles or cheesy enchiladas are excellent comfort food accompaniments.
For soaking up every last drop of that delicious broth, Scallion Pancakes, Fluffy White Rice or Caramelized Rice can’t be beat! And don’t forget dessert – something like Chocolate Cupcakes, Blueberry Cobbler or Tempura Ice Cream would satisfy any sweet craving.
FAQs of Musubi Hot Pot
- What’s the difference between shabu shabu and hot pot? Shabu shabu is a Japanese hot pot variant where thinly sliced meat is swirled in a hot broth, while hot pot is a broad term for various Asian communal cooking methods where ingredients are cooked in a shared pot of broth at the dining table.
- Is musubi Japanese or Hawaiian? Musubi has Japanese origins, but it gained popularity in Hawaii, where variations like Spam musubi became a local favorite.
- What is spam musubi made of? Spam musubi is a Hawaiian snack made with a block of rice topped with a slice of Spam, wrapped together with nori seaweed.
- What is a Japanese hot pot dish called? Nabe is a popular Japanese hot pot dish, often cooked at the table with a variety of ingredients.
- Can I make Musubi Hot Pot vegan? Absolutely! Substitute any non-vegan ingredients with plant-based alternatives like tofu or tempeh for protein and use a vegetable broth as a base.
- How do I store leftover Musubi Hot Pot? Cool the hot pot to room temperature, then transfer it to airtight containers. Store in the refrigerator for up to 3 days. When reheating, bring to a boil to ensure it’s piping hot.
- What if I don’t have a traditional hot pot vessel? No worries! A deep pot or a Dutch oven works just as well. The key is to have a vessel deep enough to hold all ingredients and broth.
- Can I freeze the broth for later use? Yes, the broth can be frozen in an airtight container for up to a month. Thaw and heat thoroughly before using.
- Any alternatives to Musubi in the hot pot? While Musubi is a unique ingredient, you can use alternatives like rice cakes or even mochi pieces. The texture will be different but still delightful!
Conclusion
I hope this recipe for Musubi Hot Pot transports you straight to the Hawaiian islands, filled with the aroma of sweet and savory spam, tender pork belly, and fluffy mochi rice. Though my version may not be exactly like the giant pots at our family luaus, I do my best to recreate those nostalgic flavors and memories. I’m so happy to be able to share this soulful, comforting fusion dish with the Food And Meal community.
If you make this hot pot at home, I’d love to see your creations and hear how it turned out! Please share photos and tag @foodandmeal on social media so I can take a peek into your kitchens. And feel free to leave a comment below letting me know what ingredients you added to give this dish your own unique twist. I can’t wait to see the fun variations you come up with!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.