Nabe (Yosenabe/Japanese Hot Pot)

Name: Nabe (Yosenabe/Japanese Hot Pot)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Asian, Japanese
Ingredients: 43 grams dried, shaved bonito; 1 mediums carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise; 1 chicken leg and thigh, boned, skinned, and cut into bite-size pieces; 4 clams; 946 milliliters dashi; 12 inches kombu; 118 milliliters mirin; 227 grams napa cabbage, sliced; 85 grams fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms; 4 larges scallops; 227 grams red snapper or sea bass fillet, cut into 1-inch slices; 4 head-on shrimp; 118 milliliters usukushi soy sauce (light soy sauce); 1 bunch spinach, rinsed and cut into 2-inch bundle; 227 grams 1/2 package firm tofu, cut into 4 pieces; 2 liters water; 28 grams harusame (cellophane noodles), soaked in water for 15 minutes; 1 negi, sliced on an angle into 2-inch pieces

Need a gluten free and dairy free main course? Nabe (Yosenabe/Japanese Hot Pot) could be an awesome recipe to try. One serving contains 704 calories, 83g of protein, and 20g of fat. This recipe covers 62% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have bonito, harusame, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Add the water and the kombu to a stock pot and let it steep for 30 minutes.

Ingredients you will need

Kombu

Stock

Water

Equipment you will use

Pot

Place the stockpot over medium heat and bring it to a boil.

Equipment you will use

Pot

Remove the kombu and add the bonito and stir it once to mix in. As soon as the liquid boils again, decrease the heat to low and simmer for 5 minutes.

Ingredients you will need

Kombu

Remove any scum that appears on the surface.Turn off the heat and let the liquid steep for 15 minutes. Strain it through a fine sieve or cheesecloth. Dont squeeze the bonito flakes because it would make the dashi cloudy. Discard the bonito flakes after use.Yose Nabe:Prepare the broth by combining the dashi, mirin, and soy sauce. Set aside.

Ingredients you will need

Bonito Flakes

Soy Sauce

Dashi

Mirin

Equipment you will use

Cheesecloth

Sieve

Place the cabbage on the bottom of the nabe pot. On top of the cabbage, add the harusame, tofu, clams, shrimp, scallops, red snapper, chicken, negi, spinach, mushrooms, and carrot, arranging each ingredient in a neat order.

Ingredients you will need

Red Snapper

Mushrooms

Scallops

Cabbage

Whole Chicken

Spinach

Carrot

Shrimp

Clams

Tofu

Equipment you will use

Pot

Pour the broth over, cover the hot pot and bring it to boil over high heat until cooked.

Ingredients you will need

Broth

Equipment you will use

Pot

Transfer the hot pot to the dining table and serve immediately.

Equipment you will use

Pot

Equipment

Pot

Cheesecloth

Sieve

Ingredients

Servings:

43grams

dried, shaved bonito 1mediums

carrot, peeled and cut into 2-inch pieces, then thinly sliced lengthwise 1

chicken leg and thigh, boned, skinned, and cut into bite-size pieces 4

napa cabbage, sliced 85grams

fresh shiitake mushrooms or enoki mushrooms or oyster mushrooms 4larges

scallops 227grams

red snapper or sea bass fillet, cut into 1-inch slices 4

head-on shrimp 118milliliters

usukushi soy sauce (light soy sauce)1bunch

spinach, rinsed and cut into 2-inch bundle 227grams

1/2 package firm tofu, cut into 4 pieces 2liters

water 28grams

harusame (cellophane noodles), soaked in water for 15 minutes 1

negi, sliced on an angle into 2-inch pieces

Recommended wine: Gewurztraminer, Chenin Blanc, Riesling

Gewurztraminer, Chenin Blanc, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Heinz Eifel Shine Gewurztraminer. It has 4 out of 5 stars and a bottle costs about 10 dollars.