hot pot recipe

To make the stock:

Add the mushrooms, garlic, ginger, cilantro stems, scallions, peppercorns, chili garlic sauce if needed, and broth or water into a medium saucepan.

Cover, bring to a boil, add the tofu cubes into the pot, reduce the heat and gently simmer for 10 minutes. Turn off the heat and allow to sit for half an hour to 1 hour.

Drain the stock through a sieve, reserve the mushrooms and tofu, and discard all the other ingredients in the sieve. Slice the mushrooms, and return the mushrooms and tofu to the pot.

To make the hot-pot:

Meanwhile bring another large pot of water to a boil.

If using sweet potato noodles, add the sweet potato noodles into the bowl and soak them for 10 minutes until soft, or follow the instruction on the package.

If using soba noodles, boil the noodles according to the direction on the package until cooked. Drain and set aside.

Heat a large heavy pot or Korean stone pot over medium-high heat.

Add the mushrooms into the pot, bring to boil, and let boil for about 4 minutes. Stir in the spinach, and cook until the leaves are wilted. Add the prepared sweet potato noodles. Remove from the heat.

Season with reserved soy sauce and vinegar, you may need more or less according to your own taste.

To serve:

Serve hot and sprinkle scallions, reserved cilantro leaves, and red hot chilis on top.

If you come to Japan in winter, you will find out that the common way to keep warm here is to gather around for nabemono, the Japanese hot pot. It is basically the dish in which the broth or sauce is kept simmering at the dining table. You may cook the ingredients like meat, vegetables, tofu … in advance or add them later throughout the meals. Besides, you may eat the cooked food with the broth or with a dip. There are various versions of this dish across the country that takes a lifetime to master them all. So let’s narrow it down and take a look at these following delicious Japanese hot pot recipes:

1. Sukiyaki – Sweet flavor

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Sukiyaki (すき焼き) is a Japanese hot pot winter dish which is typically served during the end of the year meals (bōnenkai). The star of the dish is meat, commonly slowly simmered sliced beef (ribeye). Other must-have ingredients are mushrooms and vegetables. Furthermore, the uniqueness of the dish the raw, beaten eggs dip which is tastier and less scary than foreign people thought.

Recipe (2 persons) Sukiyaki Sauce Main ingredients

Note: You can replace shirataki noodles with vermicelli and shungiku with spinach.

Step by step guide Step 1: Make the Sukiyaki Sauce

To start with, simply mix the ingredients for the Sukiyaki Sauce, including sake, mirin, sugar, and soy sauce; then boil them in a saucepan with medium heat. However, you should make sure the sugar dissolved completely before turning off the heat.

Step 2: Prepare the main ingredients Step 3: Cook

Shabu shabu is one of the popular Japanese hot pot recipes, also staring paper-thin beef and fresh vegetables. But it is much more savory compared to sukiyaki. Why? You will find out in the recipe below:

Recipe (2 persons) Broth Recipe: Main ingredients To Serve Step by step guide Step 1: To Prepare Broth

Get a large pot and pour 4L water. Then add pork ribs or chicken in water for no l 30 minutes. If you use dashi powder, boiling on high heat in 10 minutes is enough. Don’t forget to add the rest of the ingredients for the broth.

Step 2: To Sesame and Ponzu Sauce them around in the broth.

While you’re waiting for the food to cook, prepare your dipping sauces. Add grated daikon, shichimi togarashi, and green onion in ponzu, and green onion in sesame sauce.

Step 3: To Prepare Ingredients

Place everything on one plate and move next to the shabu shabu pot ready for cooking.

Step 4: To Cook Shabu Shabu Step 5: eating

Take out the cooked beef and vegetables from the pot when they are done, and dip the food in ponzu or sesame sauce.

3. Nabeyaki Udon

A sort of udon hot-pot, with seafood and vegetables cooked in a nabe, or metal pot. For instance, the most common ingredients are tempura shrimp with mushrooms and an egg cracked on top.

Recipe (2 persons) For Udon Soup For Shrimp Tempura Step by step guide Step 1: Make the sauce  Step 2: To Prepare Ingredients Step 3: Make Shrimp Tempura Step 4:  Cook 4. Kimchi Nabe Recipe (1 person) Step by step guide Step 1: Prepare the ingredients Step 2: Make the sauce Step 3: Add ingredients  5. Mille-Feuille Nabe Recipe (2 people) Step by step guide

Watch the details here:

FAQs: What is the Japanese hot pot called?

It is called Nabemono (鍋物, なべ物).Nabe means “cooking pot” and mono is “thing” in Japanese. It basically means “things in one pot” in Japanese. So nabemono not only refers to the hot pot but also one-pot dishes.

What is Japanese hot pot cooking?

Japanese hot pot is typically cooked or at least eaten hot at the dining table by portable stoves with a pot. The traditional pots are called donabe (clay pot) or tetsunabe (thick cast iron). Furthermore, the dish uses flavored broth or sauce. The main ingredients include meat, mushrooms, vegetables, … In fact, these ingredients normally be successively added to the pot and then removed accordingly.

What meat is used in hot pot?

This depends on which version of nabemono you intend to cook. In sukiyaki and shabu shabu, thinly sliced beef (ribeye) is the most popular. In Chankonabe or Sumo wrestlers hot pot, both meatballs and chicken are used. But in modern Japan, people are free to pick the meat they like, ranging from pork, lamb to duck.

What’s the difference between sukiyaki and shabu shabu?

Many people mistake Shabu Shabu for Sukiyaki since they have a lot in common regarding the ingredients and cooking methods. However, Shabu Shabu is usually cooked in a Japanese clay pot (donabe) instead of a cast-iron pot, and the beef is sliced a little more thinly. While in Sukiyaki, you dip food in raw beaten egg, Shabu Shabu provides you with 2 other types of sauce. The most significant difference is in terms of favor. Because of its sauce-based sauce with mirin then Sukiyaki is famous for its richness and sweetness. In contrast, using broth, Shabu Shabu brings about light and savory flavor.