Japanese nabe (hot pot)
40 g, (4x10cm pieces) Kombu (see notes)
2 tsp, (12g) bonito powder (see Note)
400 g, white, Japanese (daikon), thinly sliced
1 whole, cut into 3cm lengths
50 g, halved
Cooked soba noodles
440 g, (1x440g packet) shelf-fresh variety
150 g, oyster variety, halved
300 g, firm fillets, cut into 3cm pieces
250 g, cut into 3cm pieces
150 g, drained, cut into 3cm pieces
2 bunch(es), cut into 5cm lengths
½ cup(s), (125ml)
- 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.
- 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.