How to make: Nabe (hotpot) 鍋

How to make: Nabe, which is a Japanese hot pot with a variety of flavors for the broth and tons of variations in toppings. You can make homemade nabe broth, but it requires skill and time.　For this recipe, I will show you how to make nabe with broths found at your local grocery store. ♪

You can use a large skillet or pan for this, but I highly recommend getting a nabe pot. It will be much easier and the ingredients will cook evenly. In any case, having a portable heating element is essential! Sharing nabe together while standing over a stove top doesn’t sound fun, does it?

Here is my recommendation for a nabe pot.

This pot works very well because it has its own heating element. You can gather your friends and family around and share the nabe together! It’s nice to have nabe on the kitchen table or while you sit under a kotatsu. It’s possible when you have a portable heating element.

グリル鍋 電気鍋 レコルト ポットデュオフェット【レシピと選べる特典付き】 ホーロー調 電気グリル鍋 深鍋 ホットプレート RPD-3 卓上 フライヤー ひとり鍋 一人鍋 鍋 なべ 一人用 万能鍋 おしゃれ【ポイント10倍 送料無料】［ recolte POT DUO fete ］ 価格：8,800円（税込、送料無料) (2024/3/6時点) 楽天で購入

First, choose a broth/soup base:

First, select a broth. I chose creamy pork broth because it is one of my favorites!

It has a rich and deep taste.

【あす楽対応】「ミツカン」　ミツカン　大好きだし。麺と鍋。クリーミーとんこつ　500ML 価格：348円（税込、送料別) (2024/3/6時点) 楽天で購入

Ingredients (Serves 4)

Japanese	English
豚バラ肉 薄切り ２５０ｇ	Thinly sliced pork belly 250g
キャベツ １／４個（３００ｇ）	Cabbage 1/4 head (300g)
ほうれんそう １／２束（１５０ｇ）	Spinach 1/2 bunch (150g)
長ねぎ １本	Green onions 1 stalk
にんじん １／３本（５０ｇ）	Carrot 1/3 piece (50g)
しめじ １パック（１００ｇ）	Shimeji mushrooms 1 pack (100g)
大好きだし。麺と鍋。クリーミーとんこつ １カップ	Daisuki Dashi. Noodles and hot pot. Creamy Tonkotsu 1 cup
水 ３カップ	Water 3 cups

Steps

1. Cut the pork into bite-sized pieces. Cut the cabbage and spinach into coarse pieces, slice the green onions diagonally, cut the carrots into matchsticks, and separate the shimeji mushrooms into small clusters after removing the tough base.
2. Put “Daisuki Dashi. Noodles and hot pot. Creamy Tonkotsu” and water in a pot and bring to a boil. Once boiling, add all ingredients except for the spinach and cook until the ingredients are cooked through.
3. Once the ingredients are cooked, turn off the heat and add the spinach.

• Dilution ratio for “Daisuki Dashi. Noodles and hot pot. Creamy Tonkotsu”:
  • Somen/Udon dipping sauce: 3x dilution
  • Somen (bukkake style): 4x dilution
  • Udon (bukkake style): 3x dilution
  • Ramen/Warm udon (soup style): 4x dilution
  • Hot pot: 3-4x dilution

*Nutritional values are calculated based on consuming 75% of the soup.

Recipe is from here and translated by me:

https://www.mizkan.co.jp/ouchirecipe/recipe/?menu_id=21383

Video for visuals, but no subtitles!