Hot pot
9 recipes
Yanagawa Nabe: Edo-Style Loach and Burdock Set in Egg
Yanagawa nabe is a Tokyo pot of opened loach and shaved burdock set with soft egg. Learn to scald off the slime, when to pour the egg, and when to stop.
Yosenabe: Japanese Hot Pot of Seafood, Chicken and Vegetables
Yosenabe, the Japanese hot pot of seafood, chicken and vegetables in light dashi. Learn the spinach-cabbage rolls, the short simmer and the zosui finish.
Kiritanpo Nabe: Akita's Grilled Rice Cylinders in Chicken Broth (きりたんぽ鍋)
How to make kiritanpo nabe, the Akita hot pot of grilled rice cylinders, bone-in and boneless chicken, burdock, maitake, leek and seri, with clear steps for shaping the rice, checking your grill's manual before using foil, building the stock, and handling chicken and seri safely.
Imoni: Yamagata Inland-Style Taro and Beef Soup (芋煮)
How to make imoni (芋煮) the inland Yamagata way: taro weighed with its skin on, hand-torn konnyaku, fatty thin-sliced beef and long scallion simmered in a soy sauce, sugar and sake broth. Covers the two-stage soy seasoning, when to add the beef, how to judge the taro's softness, beef food safety, leftovers, and how inland imoni differs from Shonai's pork-and-miso pot and other regional versions.
Chankonabe: A Home Hot Pot with Chicken Dumplings, Cod and Pork (Chanko Nabe)
How to make chankonabe for four at home: hand-mixed chicken dumplings, cod, thinly sliced pork and vegetables simmered in dashi seasoned with mirin, sake, light soy sauce and salt. Covers the order ingredients go into the pot, safe cooking of the meat, and what 'chanko' means in the sumo world.
Budae-jjigae: Korean Army Base Stew with Spam, Sausage and Kimchi (부대찌개)
How to make budae-jjigae (부대찌개), the Korean stew that brings kimchi and a gochujang-gochugaru paste together with Spam, sausage, ramyeon and sweet potato starch noodles in one shallow pot. Built on Maangchi's four-serving recipe, with an anchovy, kelp and shiitake stock, the order for arranging the pot, when to eat the noodles, how to choose Korean ingredients, and the dish's links to Uijeongbu and other base towns.
Chim Chum (Jim Jum): Thai Herb-Broth Hot Pot with Pork and Toasted Rice Dip
How to make chim chum (Jim Jum, จิ้มจุ่ม), a Thai hot pot of plain unsalted pork stock infused with lemongrass, kaffir lime leaves and galangal. Marinated pork, napa cabbage, water spinach, Thai basil and glass noodles are cooked at the table and dipped into a tamarind-lime sauce finished with toasted rice powder. This version is based on Pailin Chongchitnant's written recipe and scaled for two. It also explains how the names Chim Chum and Jaew Hon are used differently across sources, and how to keep raw pork away from the dip.
Shabu Shabu: Japanese Beef Hot Pot with Kombu Broth and Two Dipping Sauces
How to make shabu shabu at home for two: a clear broth from kombu soaked in water, thinly sliced beef, napa cabbage, shungiku, negi and shiitake, plus ponzu and a homemade sesame dipping sauce. Covers the order for adding meat and vegetables, how to keep the broth gentle at the table, and how to handle raw meat safely.
Sukiyaki: Japanese Beef Hot Pot with Warishita and the Order of Simmering
How to make sukiyaki, the Japanese hot pot of thin beef, negi, grilled tofu, shirataki and mushrooms simmered in a sweet-savory warishita of soy sauce, mirin and water at 100ml each, with 4 tbsp sugar. Covers preparing the ingredients, the order of searing and simmering, eating with beaten egg, the difference between Kanto and Kansai styles, and food-safety basics.