How to Make a Japanese Nabe Hot Pot
A Nabe hot pot is a perfect dish for the winter. I hope that this recipe will warm up you and your family on a cold day.
List of Ingredients (3~4 servings)
- 4 leaves of Napa Cabbage
- 1 tsp. of dashi stock
- 6~7 fresh shiitake mushrooms
- 1 bunch of green onions (about 6~7 stalks)
- 1 silken tofu
- 1 pack of frozen udon noodles
- Two slices of salmon (or about a 1/4 pound of ground pork)
Directions:
- Cut the vegetables:
- Chop the napa cabbage into 1-inch pieces and separate the white parts to the leafy parts.
- Cut the green onions so that they’re about an inch long, separate the white parts to the green parts.
- Cut the shiitake mushrooms into slices about 1/4 inch thick
- Add the dashi stock to about 3 cups of water in a pot. Turn on the heat to medium-high.
- Once the broth boils, add in the white part of the Napa cabbage, the shiitake mushrooms and the white part of the green onions. Place the lid back on the pot until it boils again.
- Lift the pot, if you see any foam on the surface of the broth, use a foam skimmer to remove it – foam adds bitterness to this dish.
- Add the slices of salmon, the green part of the green onion, the green part of the Napa cabbage and silken tofu. Put the lid back on.
- Once the broth is boiling, lower the temperature to medium-low and let it simmer for five minutes.
- Check the salmon to make sure it’s cooked all the way by cutting one of the pieces in half. If the flesh is no longer dark, move on to the next step. If is not, then add another five minutes to simmer.
- Add the udon noodles to the pot and let it defrost in the broth.
- Once the udon noodles are defrosted, the dish is ready to be served. Eat your nabe with ponzu sauce if desired.
Tools used for this Dish
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Foam skimmer:
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Nabe Pot:
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Sauces and Broth used for this Dish
Ponzu Sauce:
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