The Art Of Nabe: A Guide To Creating The Ultimate Japanese Hot Pot

Nabe, or Japanese hot pot, is a popular dish in Japan, especially during the colder seasons. It is a communal meal where people gather around a pot of stew, cooking and eating straight from the pot. Nabe is typically made with a variety of ingredients such as meat, fish, and vegetables boiled together in a broth, but there are many different types of nabe, including regional variations and specialty hot pots like Chanko Nabe, which is eaten by sumo wrestlers.

Preparing nabe involves making a broth, typically a dashi made from kombu (edible kelp), katsuobushi (dried tuna flakes), and dried mushrooms, and seasoning it with soy sauce, sake, and mirin. Various proteins and vegetables are then added to the broth and cooked. Common proteins include beef, pork, chicken, and tofu, while typical vegetables include napa cabbage, carrots, and green onions. Noodles, like udon, can also be added.

Nabe is usually served in a donabe, a traditional Japanese earthenware pot, placed on a portable stove in the centre of the dining table. It is a social and comforting dish, perfect for warming up during the cold winter months.

Choosing a pot

When making nabe, the type of pot you use is important. Nabe is typically made in clay pots (donabe) or cast-iron pots (tetsunabe). These pots are usually placed in the centre of dining tables on tabletop stoves, making the meal a communal experience.

If you plan to cook nabe regularly, investing in a quality donabe is a good choice. Donabe are made with heavy ceramic to retain and distribute heat, and they come in many beautiful designs and sizes. A 12-inch (30 cm) donabe is ideal for serving anywhere from 2-6 people. If you're cooking for a bigger group (6 or more), you'll need at least two donabe pots. Donabe are versatile and durable, and when properly cared for, they can last for generations.

If you don't have a donabe, you can use any wide pot, such as a large braiser, flat-bottomed wok, or Dutch oven. Just keep in mind that donabe require a gas stove, while other pots can be used on an electric stove.

In addition to the pot itself, you'll also need a portable stove, such as a butane burner or induction burner, depending on the type of pot you're using. A butane stove is best for traditional donabe, while an induction burner works well for magnetic pots with a flat bottom.

Selecting ingredients

Broth:

The broth forms the foundation of your nabe, so it's important to choose a flavourful base. Traditional Japanese hot pot recipes typically use dashi, a Japanese soup stock made from kombu (edible kelp), bonito flakes, and dried mushrooms. You can also add other ingredients to enhance the flavour, such as pork or chicken bone broth, kimchi, tomatoes, or soy milk.

Vegetables:

When it comes to vegetables, the most common choices for nabe include napa cabbage, carrot, green onions, chrysanthemum leaves (shungiku), and daikon radish. However, feel free to get creative and use whatever vegetables you have in your fridge. Just remember that vegetables cook quickly, so add them towards the end of the cooking process, especially leafy greens.

Proteins:

For proteins, you can select from a variety of options such as thinly sliced beef (brisket, short rib, ribeye, sirloin, or flank steak), pork loin or belly, chicken, or chicken meatballs. If you prefer seafood, go for fish (salmon or white fish), shrimp, scallops, clams, mussels, squid, or tempura. Tofu is also a great option and comes in various forms like medium-firm tofu, grilled tofu, egg tofu, or deep-fried tofu pouches (aburaage).

Mushrooms:

Mushrooms add a delicious earthy flavour to your nabe. Common varieties used in Japanese hot pots include shiitake, shimeji, enoki, maitake, and king oyster mushrooms.

Seasonings:

To enhance the flavour of your broth, use seasonings like sake, mirin, and soy sauce. High-alcohol mirin is particularly good as it adds a pleasant aroma and a sweet umami taste to the pot.

Toppings:

Give your nabe an extra kick by sprinkling chopped green onion, shichimi togarashi (Japanese dried chilli spice), or yuzu zest on top.

Dipping Sauces:

Depending on the flavour of your broth, you may want to serve your nabe with dipping sauces. Ponzu, a tangy citrus-based sauce, and goma dare, a creamy sesame seed sauce, are popular choices.

Preparing the broth

To make the broth, start by heating the pot: simmer 4 cups of water with dried kombu on medium-low heat for about 20-30 minutes. Try not to let the water boil. Once it’s heated up, remove and discard the kombu. Then, bring the water to a boil by turning the heat up to high.

Next, add the katsuobushi and let it simmer for 30 seconds before turning off the heat and letting the mixture steep for about 10 minutes. After that, strain the stock into a large bowl.

Now it's time to add the seasonings. Pour the dashi into a pot and add soy sauce, mirin, and sake. Cover the pot, bring it to a simmer, and then turn off the heat. You can also add other seasonings like high-alcohol mirin, which will provide a pleasant aroma and a sweet umami flavor to the pot.

With the broth prepared, you're now ready to set up your table and gather your guests to enjoy a delicious and nourishing nabe meal!

Cooking the food

Once you've gathered your ingredients and equipment, it's time to start cooking your nabe. Here is a step-by-step guide:

Step 1: Prepare the Broth

First, prepare your broth by simmering water with dried kombu on medium-low heat for 20-30 minutes. Try to avoid bringing the water to a boil. Once it's heated, remove and discard the kombu. Then, turn up the heat and bring the water to a boil. Add katsuobushi and let it simmer for 30 seconds before turning off the heat and letting the mixture steep for about 10 minutes. Finally, strain the stock into a large bowl.

Step 2: Season the Broth

Pour the dashi into a pot and add seasonings like soy sauce, mirin, and sake. Cover the pot, bring it to a simmer, and then turn off the heat. You can also add other seasonings like sake, miso, or salt to taste.

Step 3: Set Up the Table

Set up your dining table with serving bowls and plates, and get your portable stove ready in the centre. Make sure it's within arm's reach for everyone. Gather all your prepped ingredients and place them on a large bamboo tray or plate.

Step 4: Bring the Broth to a Boil

Pour your seasoned broth into the pot on the portable stove and bring it to a boil.

Step 5: Simmer the Ingredients

Once the broth is boiling, start adding your ingredients. Begin with ingredients that take longer to cook, such as root vegetables and firm tofu. Arrange the ingredients in separate sections in the pot to make it easier for your guests to choose what they want. Cover the pot and let the ingredients cook thoroughly. You can serve appetizers or side dishes while you wait.

Step 6: Serve and Enjoy!

Once the food is cooked, it's time for everyone to dig in! You can turn down the heat to keep the broth warm, but be careful when serving. When the pot is empty, add more ingredients and cook again. Continue this process until you run out of ingredients or everyone is satisfied.

Step 7: Finish it Up!

After you've finished cooking all your ingredients, it's time for the "shime" or "finish it up." Add rice or cooked noodles to the remaining broth and enjoy a delicious porridge or noodle soup infused with all the flavours from the ingredients you've cooked.

Serving the dish

The ingredients are cooked in the broth in batches, with longer-cooking ingredients like root vegetables going in first, and leafy greens going in last. It's important not to overcrowd the pot, as this will lower the broth's temperature and increase cooking time.

Once all the ingredients are cooked, you can add rice or noodles to the remaining broth to finish off the meal. This is called shime, or "finish it up".

Frequently asked questions