Nabe –Japanese Tasty Hot Pot-
This simple, easy to follow, short taking time – only more or less 30 minutes-, homemade recipe of Nabe or Nabemono –Japanese Hot Pot- with chicken, tofu, vegetables and seafood will give you a unique taste of Japanese food that is really good not only for you but also for all of the members in your family! Do try!!
Nabe is cooked in the clay pot called donabe in Japanese Language. It’s the right food in winter and with lots of ingredients with dashi. The nabe you are going to make is called Yosenabe where you must have chicken as the main ingredient and with other various ingredients.
The ingredients that you need to have for nabe such as chicken, Japanese light soy sauce, Kombu and dry bonito flakes, shrimp, scallop, shiitake mushroom, clams, fish fillets, and tofu, napa cabbage, Japanese cellophane noodles or Harusame and Japanese long onion or Tokyo negi.
It is not that difficult to make Nabe at home but it takes time to put together and prepare all the ingredients. First of all, you need to make dashi.
And then, some of the ingredients which are the chicken, vegetables, and tofu must be chopped and sliced. And the last step is all of the ingredients are put together in the pot.
Now, the pot is heated up on a single burner and you will have the stew ready for all of the members in your family. You can also put in miso paste to the dashi bouillon in Yosenabe.
There is a special way of enjoying and eating Nabe. Firstly, the ingredients that you would like to eat are taken out of the pot. And then, the ingredients are put on a separate plate. Prior to eating every piece, it is dipped in ponzu sauce for more refreshing taste.
When the first batch of Nabe is eaten up, you can continue adding more chicken, vegetables, seafood, noodles and meat as much as you want into the pot.
There is another famous kind of hot pot meal in Japan called Chanko Nabe. Chanko Nabe with lots of vegetables and proteins from chicken, meat and seafood is very healthy. Chanko Nabe is very popular among Sumo wrestlers because they really love to have Chanko Nabe for their meals.
Chanko Nabe can be cooked in big amount all at once, so it is very suitable for feeding a lot of people quickly.
Some people sometimes wonder what the distinction between nabe and shabu shabu. Nabe has a wide and various vegetables and meat and it is cooked in a pot “all at once” while shabu shabu is on a plate with thinly sliced meat or one vegetable choice where every piece must be” individually” dipped into the table side hot pot.
HOW MANY CALORIES OF NABE PER SERVING?
COURSE : MAIN COURSE
CUISINE : ASIAN (JAPANESE)
KEYWORD : NABE
PREP TIME : 20 MINUTES
COOK TIME : 10 MINUTES
TOTAL TIME : 30 MINUTES
SERVINGS : 4 PEOPLE
CALORIES : 367 CALORIES
FOR THE DASHI :
- 8 cups of water
- 2 pieces of 6 x 6 –inch of kombu
- 1 ½ oz of dried shaved bonito
FOR THE YOSENABE :
- 4 cups of Dashi
- 2 tablespoons of soy sauce
- ¼ cup of mirin
- 1 of boned , skinned and chopped into bite-sized pieces of chicken leg and thigh
- 1 oz of soaked in water for 15 minutes of Japanese cellophane noodles or harusame
- ½ lb of sliced napa cabbage
- 4 clams
- ½ pack of chopped into 4 pieces of firm tofu
- 4 head-on of shrimp
- ½ lb of chopped into 1 inch slices of red snapper or sea bass fillets
- 4 big scallops
- 1 bunch of cleaned up and chopped into 2-inch bundle of spinach
- 1of sliced on an angle into 2-inch pieces of negi
- 3 oz of fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms
- ½ of peeled and chopped into 2-inch pieces and thinly sliced lengthwise of medium carrot
FOR THE DASHI :
- Prepare a stock pot. The water and the kombu are put into the stock pot and it is let steeped for 30 minutes.
- The stockpot is placed over medium heat and it is brought to a boil. The Kombu is removed and the bonito flakes are put into the stockpot and they are stirred once to mix in. Quickly after the liquid boils one more time, the heat is reduced or lowered to low and it is simmered for 5 minutes. Any scum that appears on the exterior is removed.
- The heat is turned off and the liquid is let steeped for 15 minutes. The bonito flakes must not be squeezed because the dashi will become cloudy if you do so.
FOR THE YOSENABE :
- The bouillon is prepared by mixing the dashi, soy sauce and mirin. Put them aside.
- The cabbage is put on the base of the nabe pot. The chicken, the Japanese cellophane noodles or harusame, clams, shrimp, scallops, tofu, spinach, red snapper, negi, carrots and mushrooms are put on the top of the cabbage. Each ingredient is arranged in a tidy order.
- The bouillon is poured over and the pot is covered and it is brought to a boil over high heat until they are cooked.
- The hot pot is removed to the dining table and now your homemade Nabe is ready and you quickly serve the Nabe.