Easy Japanese Nabe Hotpot Dinner
A comforting Japanese hotpot featuring chicken, various vegetables, tofu, and fish cake simmered in a savory konbu dashi broth. This versatile dish is perfect for a warm, communal dinner experience.
Ingredients
- 500 g chicken thighs cut into bite-sized pieces
- 2 medium carrots peeled and sliced into rounds
- 1 small papaya firm
- 2 medium potatoes peeled and cut into chunks
- 200 g atsuage tofu cut into bite-sized pieces
- 150 g chikiagi fish cake sliced
- 1 piece konbu seaweed about 10cm
- 1 large gobo (burdock root) scraped and thinly sliced diagonally
- 6 cups water
- 2 tbsp sake
- 1 tbsp mirin
- 1 tsp soy sauce or to taste
Instructions
- Prepare the Dashi: In a large nabe pot or heavy-bottomed pot, add the water and konbu seaweed. Let it soak for 30 minutes, then bring to a gentle simmer over medium heat. Remove the konbu just before it boils. Add sake, mirin, and soy sauce to the broth. Taste and adjust seasoning as needed.
- Arrange Ingredients: Artfully arrange the chicken, carrots, papaya, potatoes, atsuage tofu, chikiagi fish cake, and gobo in the pot. Try to keep similar items grouped together for even cooking and presentation.
- Simmer the Nabe: Bring the pot to a simmer again over medium heat. Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and vegetables are tender. Skim off any foam that rises to the surface.
- Serve: Place the hotpot on a portable burner at the dining table to keep it warm. Serve hot directly from the pot into individual bowls. Enjoy with optional dipping sauces or condiments.
Notes
Feel free to customize your nabe with other ingredients like shiitake mushrooms, bok choy, or udon noodles. Adjust seasoning to taste. Serve with a side of ponzu sauce or a sprinkle of shichimi togarashi for extra flavor.