Japanese nabe (hot pot)
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Kelp, raw
40 g, (4x10cm pieces) Kombu (see notes)
Stock powder
2 tsp, (12g) bonito powder (see Note)
Soy sauce
2 tbs
White radish
400 g, white, Japanese (daikon), thinly sliced
Leek
1 whole, cut into 3cm lengths
Shiitake mushrooms
50 g, halved
Cooked soba noodles
440 g, (1x440g packet) shelf-fresh variety
Enoki mushrooms
100 g
Mushrooms
150 g, oyster variety, halved
Skinless white fish, raw
300 g, firm fillets, cut into 3cm pieces
Skinless salmon
250 g, cut into 3cm pieces
Firm tofu
150 g, drained, cut into 3cm pieces
Choy sum
2 bunch(es), cut into 5cm lengths
Ponzu sauce
½ cup(s), (125ml)
Instructions
1
Place kombu, bonito powder, soy sauce and 2 litres (8 cups) water in a large saucepan. Bring to a simmer over medium heat. Simmer, covered, for 15 minutes.
2
Add daikon, leek and shiitake mushrooms and simmer, covered, for 8 minutes. Add noodles, enoki and oyster mushrooms, white fish, salmon, tofu and choy sum and simmer, covered, for 5 minutes or until fish is just cooked. Serve nabe with ponzu sauce.
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