Nabe is a simple nutricious family meal we love to eat in winter. It’s a guilt free, non-stodgy and super healthy dish to replace the usual heavy winter fare.
This Japanese recipe can easily be altered to incorporate any proteins and vegetables that may be lurking in the fridge.
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Method
To make a basic nabe stock for 4-5 people add 1.5 sticks (12g) of dashi powder to 1.5L water in an Oigen cast iron nabe pot. Mix in 1.5 tbsn sugar and 1.5 tbsn shoyu and bring to a simmer.
Ingredients
There are two types of ingredients to add to the basic broth – those that add to the flavour of the broth and those that soak up the flavours of the broth.
Typical ingredients to make a cracking nabe are – winter melon, fish, chicken thigh, thinly sliced beef, chinese cabbage, tong-ho (the Japanese call this Chrysanthemum), spinach, boiled eggs, all sorts of mushroom and sliced leek. Fancy versions see the addition of miso and shellfish.
Chef’s tips
- Simply add the ingredients to the simmering stock depending on how long they require to cook.
- When all ingredients are cooked take the Oigen nabe pot to the table for the family to share.
- After all of the solid ingredients have been fished out of the pot you can add cooked rice and return to heat until all the stock has been absorbed by the rice to make a delicious savoury porridge.
japanese nabe – hotpot
1 Comment
YUM.