Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Japanese nabe (hot pot) by WW

Japanese nabe (hot pot)

7
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate

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.

Notes

TIPS: Kombu (also known as kelp) is a type of sea vegetable that gives a smoky flavour and has a chewy texture. Bonito powder is made from a specific type of dried and smoked tuna. Both are available from some supermarkets or Asian grocery stores. If unavailable, make the stock using 2 nori sheets, 2 litres (8 cups) fish stock and 2 tablespoons soy sauce (strain the stock before Step 2). You can use turnip instead of daikon.

You might like

You might like