Nabemono
Learn how to make this simple nabemono recipe (Japanese hotpot). Plus, enter to win this beautiful Donabe Set from Umami Mart!
Servings
6people
Servings
6people
Ingredients
Dashi
Nabemono
Instructions
Dashi
  1. Prepare the dashi an hour in advance. Add the water, dashi packets, and konbu into a large pot, and simmer on low for an hour.
Nabemono
  1. While the dashi is cooking, prepare the ingredients for your nabe: Rinse and cut the vegetables. Cut the tofu. Clean the seafood. Cook the noodles. Set out the condiments. Assemble the portable gas stove, if using.
  2. Add the dashi into the donabe.
  3. Add the napa cabbage, green onions, mushrooms, tofu, and baby baby bok choy and cook. As Umami Mart mentions, it’s nice to start with a simple vegetable course. Once the vegetables are cooked, ladle into bowls, top with gomadare, yuzu kosho, ponzu, and serve.
  4. Repeat the steps above with dashi and vegetables, except this time add the noodles and the seafood. Top with condiments and serve. Continue until everyone is stuffed!
Recipe Notes
  • You can find dashi packs, as well as many other of these specialty ingredients (gomadare, yuzu kosho, ponzu) at most Japanese markets.
  • If you’re feeling even more adventurous, check out Umami Mart’s guide for making dashi from scratch.
  • If you don’t have a portable gas stove, simply combine the ingredients in the donabe on a regular gas stovetop, then bring it out to the table when it’s done.
  • Other delicious options for the nabemono are shirataki noodles, tsukune balls, shungiku, shrimp, crab, squid . . . really any shellfish or white fish.
  • Adjust the amount of ingredients to account for the number of people eating.