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Nabemono
Created by: Howcan Team
Ingredients
- 4 cups dashi stock
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 8 ounces firm tofu, cut into cubes
- 1/2 napa cabbage, chopped
- 4 green onions, sliced
- 1 carrot, sliced
- 8 shiitake mushrooms, sliced
- 1/2 pound thinly sliced beef or pork
- 6 ounces udon noodles
- 1/2 cup enoki mushrooms
- 1/2 cup shungiku (edible chrysanthemum leaves) or spinach
- 1/4 cup grated daikon radish
- 1/4 cup chopped scallions
Instructions
- In a large pot, combine 4 cups of dashi stock, 1/4 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, and 1 tablespoon sugar. Bring to a simmer over medium heat.
- Add the tofu, napa cabbage, green onions, carrot, and shiitake mushrooms to the pot. Simmer for 10 minutes.
- Add the thinly sliced beef or pork to the pot and cook for an additional 5 minutes.
- Add the udon noodles, enoki mushrooms, and shungiku (or spinach) to the pot. Cook for 5-7 minutes, or until the noodles are tender.
- Serve the nabemono hot pot in individual bowls, garnished with grated daikon radish and chopped scallions. Enjoy!
Nabemono, a traditional Japanese hot pot dish, has been enjoyed for centuries. Originating in the snowy regions of northern Japan, this communal meal was a way for families to gather around a steaming pot of broth and cook fresh ingredients together. The dish gained popularity during the Edo period and has since become a beloved part of Japanese cuisine. Today, renowned chefs in Tokyo and Hokkaido continue to perfect the art of preparing Nabemono, using premium ingredients like Wagyu beef, fresh seafood, and seasonal vegetables. The key to a delicious Nabemono lies in the flavorful broth and the quality of the ingredients. For an authentic experience, visit a traditional Japanese restaurant or try making it at home with a donabe, a clay pot used for Nabemono.
60 min
4-6 servings
300 per serving calories
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