Nabemono Japanese Hot Pot Recipe

There’s something incredibly comforting about gathering around a steaming pot of homemade nabemono with friends, where each ingredient tells its own flavorful story while coming together to create the ultimate soul-warming experience.

A traditional Japanese hot pot, nabemono is one of my meals that offer the most comfort. I adore the deep flavors that arise from basic ingredients like dashi stock, soy sauce, and mirin; and, from what I’ve read and experienced, those basic flavors are the essence of nabemono.

The combination of a meaty protein—like thinly sliced beef—and an array of vegetables, from Napa cabbage to enoki mushrooms, not only makes for a deeply flavorful dish but also one that’s equally hearty and nourishing.

Ingredients

• Dashi Stock: Rich in umami, enhances flavor depth, low in calories.
• Soy Sauce: Salty, adds umami, contains sodium, enhances savory taste.
• Mirin: Sweet rice wine, balances salty flavors, adds slight sweetness.
• Sake: Fermented rice wine, enhances aroma, adds subtle sweetness.
• Thinly Sliced Beef or Pork: High in protein, adds richness and hearty flavor.
• Tofu: Plant-based protein, low in fat, absorbs flavors well.
• Napa Cabbage: High in fiber and vitamin C, adds crisp texture.
• Enoki Mushrooms: Slightly crunchy, rich in fiber, low in calories.
• Shiitake Mushrooms: Earthy flavor, high in fiber, provide essential minerals.
• Green Onions: Aromatic, adds mild sweetness, rich in vitamins A and C.

Ingredient Quantities

• 4 cups dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 200g thinly sliced beef or pork
• 1 block tofu, cut into cubes
• 1/2 Napa cabbage, roughly chopped
• 1 bunch enoki mushrooms, trimmed
• 4 shiitake mushrooms, stems removed
• 1 bunch green onions, cut into 2-inch lengths
• 1 carrot, peeled and thinly sliced
• 1 package udon noodles, cooked
• 1 bunch mizuna or spinach
• Salt, to taste

How to Make this

1. To start, prepare the broth: In a sizable pot, mix together 4 cups of dashi stock with 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sake. Bring the mixture to a gentle simmer over medium heat.

2. When the broth is at a gentle simmer, then add in the Napa cabbage and let it bubble for a minute or two until it starts to wilt.

3. Place the carrots in the pot, and allow them to cook in the broth. After 3 minutes have passed, check to see if the carrots have begun to soften; if not, allow them to remain in the pot for another minute.

4. Next, add the tofu cubes. Let them simmer in the broth so they absorb the flavors.

5. Delicately position the paper-thin beef or pork slices in the bubbling broth, where they will stay for a brief 2-3 minute interval—an interval during which they will transform from raw to perfectly pink-in-the-middle doneness and from undercooked to safely edible.

6. Add the enoki mushrooms and the shiitake mushrooms, trimmed and ready, making sure they get a chance to simmer a couple of minutes in the broth till tender.

7. Add the scallions, stirring gently to incorporate them into the dish. Cook for 2 minutes longer.

8. Carefully combine the cooked udon noodles with the other ingredients. Mix them well so that they are thoroughly distributed.

9. Mizuna or spinach should be added just before serving. They will cook in the pot for just long enough to wilt. This is not a dish to rush.

10. Serve the nabemono hot pot directly from the pot, ensuring that each serving includes a bit of all the delicious ingredients. Enjoy!

Equipment Needed

1. Sizable pot
2. Stovetop
3. Ladle
4. Knife
5. Cutting board
6. Measuring spoons
7. Strainer (for noodles)
8. Tongs or slotted spoon
9. Serving bowls

FAQ

• What is dashi stock and can I substitute it?Dashi, a Japanese soup stock, is made from bonito flakes and kombu. As a substitute, you might use a mild fish stock, but you could also use a light vegetable broth. Just know that the flavor profile will be different.
• Can I use other types of meat?It is absolutely fine to use chicken, fish, or seafood. Just ensure that you slice the protein very thinly so that it cooks quickly.
• What is mirin and do I need it?Mirin is a Japanese rice wine that is sweet and used in Japanese cooking. It adds sweetness and depth to the dish. If it is unavailable, you can substitute it with a small amount of sugar with sake.
• Can I make this dish vegetarian?Of course, you can leave out the meat and use additional tofu or substitute other vegetables like bok choy or daikon radish.
• How do I serve Nabemono?Nabemono can be savored straight from the pot, letting diners ladle out what they like best, or it can be served in individual bowls.
• Is there a specific way to arrange ingredients in the pot?You traditionally arrange the ingredients with contrasting colors and textures in mind, placing them neatly around the pot so that they present a visually appealing appearance.

Nabemono Japanese Hot Pot Recipe Substitutions and Variations

4 cups dashi stock – If needed, substitute with chicken or vegetable broth.
2 tablespoons soy sauce – Tamari or coconut aminos can be used as a gluten-free substitute.
Two tablespoons of mirin—it’s best to keep mirin on hand, as it’s used in many Asian recipes. But if you can’t find it or would prefer to use something else, combine rice vinegar with a pinch of sugar to mimic the taste of mirin, and use that instead.
200g beef or pork, thinly sliced – Chicken or tofu can be used for a different protein optio.
Mizuna or spinach, 1 bunch. If neither is available, you can substitute with bok choy or Swiss chard with similar texture and flavor.

Pro Tips

1. Prepare Ingredients in Advance: To ensure a smooth cooking process, prep all your ingredients before you start cooking. This means cutting the vegetables, slicing the meat, and preparing the tofu and mushrooms ahead of time.