Authentic Japanese Nabemono: A Heartwarming Hot Pot Recipe

Ingredients

  • 1/2 pound thinly sliced beef
  • 1/2 pound boneless chicken thighs
  • 1/2 pound shrimp, peeled and deveined
  • 4 cups dashi soup stock
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 block tofu, cut into cubes
  • 2 carrots, sliced into rounds
  • 1 daikon radish, peeled and sliced into rounds
  • 1 leek, sliced into rounds
  • 1/4 head napa cabbage, cut into bite-sized pieces
  • 1 package enoki mushrooms
  • 2 green onions, sliced
  • 1 package udon noodles
  • 1/4 cup ponzu sauce for dipping
  • 1/4 cup grated daikon radish for dipping

Steps and instructions

  1. Prepare all the ingredients ahead of time. Slice the beef and chicken thinly, peel and devein the shrimp, chop the vegetables, and cube the tofu.
  2. In a large pot, combine the dashi, soy sauce, mirin, and sake to make the broth. Bring it to a simmer over medium heat.
  3. Add the harder vegetables, like the carrots and daikon radish, to the pot first, since they take longer to cook. Let them simmer in the broth for about 10 minutes.
  4. Add the tofu, leek, napa cabbage, and mushrooms to the pot. Let them simmer in the broth for about 5 minutes.
  5. Add the meats and shrimp to the pot last, since they cook quickly. Let them simmer in the broth until they are cooked through. This should only take a few minutes. Be careful not to overcook them.
  6. While the nabemono is cooking, cook the udon noodles according to the package instructions in a separate pot. Once they are cooked, drain them and set them aside.
  7. Serve the nabemono hot, straight from the pot. Each person can serve themselves, adding the cooked udon noodles to their bowl and topping it with the broth, meats, and vegetables. Provide ponzu sauce and grated daikon radish for dipping.

Tools for making

  • Large pot - Needed to cook the nabemono and simmer the broth.
  • Knife - Used for slicing the meat, vegetables, and tofu.
  • Cutting board - Provides a surface for chopping and preparing ingredients.
  • Soup ladle - Used to scoop and serve the nabemono broth.
  • Tongs - Helpful for adding and turning the meats and seafood in the pot.
  • Strainer - Used to drain the cooked udon noodles.
  • Soup bowls - Individual serving bowls for the nabemono.
  • Chopsticks - Traditional utensil for eating the nabemono and noodles.
  • Dipping bowls - Small bowls for serving the ponzu sauce and grated daikon radish for dipping.
  • Hot pot trivet - Protects the table surface from the hot pot.

Recipe variations

  • Use different types of protein, such as sliced pork, lamb, or tofu, instead of beef, chicken, and shrimp.
  • Experiment with different vegetables, like sliced bell peppers, mushrooms, or spinach, in addition to or in place of the suggested vegetables.
  • Add additional seasonings or spices to the broth, such as ginger, garlic, or chili flakes, to customize the flavor.
  • Try using a different type of noodles, such as soba noodles or glass noodles, instead of udon noodles.
  • For a vegetarian version, omit the meat and seafood and use vegetable broth as a base.
  • Make it spicy by adding a dollop of spicy miso paste or chili oil to the individual bowls before serving.
  • Include other seafood options, like scallops or mussels, for a seafood lover's variation.
  • To make it heartier, consider adding dumplings or meatballs to the nabemono.
  • For a different dipping sauce, mix soy sauce with grated ginger or sesame oil.
  • If you prefer a gluten-free option, substitute tamari for soy sauce and ensure that all other ingredients are gluten-free.

Recipe overview

This recipe is for a traditional Japanese hot pot dish called Nabemono. It's a hearty, comforting meal that's perfect for cold weather or for sharing with a group. The dish is cooked at the table and is often served at family gatherings or other social events. You'll prepare a flavorful broth, then simmer a variety of meats and vegetables in it. Lastly, everything is served over udon noodles. You'll also prepare a couple of simple, traditional dipping sauces to serve on the side. This dish is very flexible, and you can substitute the meats and vegetables as you like. Enjoy the communal and cozy experience of cooking and eating Nabemono!

Common questions

  1. Can I use different types of meat in this recipe? Yes, you can customize the meats used in this recipe. Instead of beef, chicken, and shrimp, you can use pork, seafood such as scallops or mussels, or even tofu for a vegetarian version.
  2. Can I substitute the dashi soup stock with something else? While dashi is traditionally used, you can substitute it with vegetable broth or chicken broth if you prefer.
  3. Can I replace the udon noodles with another type of noodle? Absolutely! If you don't have udon noodles, you can use soba noodles, rice noodles, or even spaghetti as a substitute.
  4. Can I add other vegetables to the nabemono? Yes, you can add your favorite vegetables to the pot. Some popular additions include mushrooms, bok choy, snow peas, and corn.
  5. Can I make nabemono ahead of time? Nabemono is best enjoyed fresh as a communal meal, but you can prepare the ingredients and broth in advance. Just make sure to add the meats and vegetables to the pot right before serving to ensure they are cooked perfectly.
  6. Can I adjust the seasoning to my taste? Absolutely! Feel free to adjust the amounts of soy sauce, mirin, and sake to suit your preference. You can also add a little salt or sugar if desired.
  7. Can I reheat leftover nabemono? Yes, you can reheat leftover nabemono. Simply transfer it to a pot and gently simmer until heated through. However, note that the flavors may intensify with reheating.

Serving dishes and utensils

  • Large pot - A large pot with a lid is needed to cook the nabemono and hold the simmering broth and ingredients.
  • Cutting board - Use a cutting board to chop and slice the various ingredients for the recipe.
  • Sharp knife - A sharp knife is essential for slicing the meat, vegetables, and tofu thinly and precisely.
  • Strainer - A strainer will be useful for draining the cooked udon noodles.
  • Soup ladle - Use a soup ladle to serve the nabemono into individual bowls.
  • Chopsticks - Provide chopsticks for each person to use when enjoying the nabemono.
  • Bowls - Serve the nabemono in individual bowls for each person.
  • Grater - A grater will be needed to grate the daikon radish for dipping sauce.
  • Dipping sauce dishes - Provide small dishes for serving the ponzu sauce and grated daikon radish for dipping.

Origin stories

Nabemono, affectionately known as "nabe," is a staple of Japanese winter cuisine. The word "nabe" translates to "pot," while "mono" means "things" - a fitting name for this one-pot wonder. Rooted in the tradition of communal dining, nabe brings families and friends together around a bubbling pot, where everyone cooks and eats together. This style of dining is a testament to the Japanese love for harmony and togetherness. The ingredients often vary by region and season, reflecting the country's deep respect for nature's bounty. Each nabe is a warming, wholesome symphony of flavors, truly a heartening experience on a cold winter's night.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.