One of the winter Japanese cuisine you can't miss, "nabe", a Japanese hot pot dishes. This post will be a perfect guide for everyone who would like to try making nabe of their own. From the most basic kind of nabe to the unique ones, you will get to know 12 recipes in this post.
"Sukiyaki" is a Japanese hot pot dish which is very popular not only among Japanese but also among foreigners. The origin of sukiyaki goes far back to the late Edo period, with the introduction of the custom of eating beef from western countries. At that time, sukiyaki was called "gyunabe", which means "beef hot pot" in English. (The name is still relevant today.)
The main ingredient is of course beef. We also put in some vegetables such as Chinese cabbage, roasted tofu, leek, shitake mushrooms, and konjac. The soup is soy sauce and sugar based. And don't forget to eat them with raw eggs!
Ingredients are basically the same in both eastern and western Japan, but the method of making it differs.
Shabu shabu is a popular kind of Japanese hot pot dish. The unique name came from the way you eat the ingredients by bathing them into the kelp based dashi soup. Its a kind of Japanese onomatopoeia.
The main Ingredient is thinly sliced meat, usually beef or pork, sometimes chicken as well. Not just only meat but you can also shabu shabu vegetables you like. You can't lack ponzu vinegar and sesame based sauce when you eat shabu shabu.
To mention a few rare kinds of shabu shabu, there is some shabu shabu dish we bathe fish slices instead of meat.
"Oden"is a kind of Japanese hotpot dish commonly eaten in winter. It consists of various ingredients simmered in a soy-flavored light dashi (Japanese cooking stock made from seaweed and bonito) broth. Oden can be served at fancy Japanese restaurants, but it can also be made at home. You can also find convenience stores and food stalls selling oden at reasonable low prices. It's a warm dish, a kind of Japanese comfort food, that you'll surely love to eat during the winter.
Kimchi nabe is a kind of nabe, Japanese hot pot. The base flavor is kimchi, Korean pickles, but originally found in Japan. When we make kimchi nabe, Japanese people usually use kimchi flavor nabe soup. But don,t worry if you cannot afford to get one.
Chanko nabe is a hot pot dish made famous amongst sumo wrestlers. It is a healthy, protein-rich dish with lots of seasonal vegetables. Some of the best chanko nabe is found in Tokyo. This dish isn't for the faint-hearted either, with each restaurant serving up volumes of food. Want to be tough like a sumo wrestler? Need some chanko nabe!
"Nabeyaki udon" is a popular kind of udon dish, often eaten in the winter. They are cooked directly heated and usually served in single serving hot pots. The main ingredients are udon, tempura, fried tofu, shitake mushrooms, some vegetables, and eggs.
Since they are cooked directly heated, you get to enjoy them heated until the moment you finish eating.
"Mizutaki" is a kind of nabe, a Japanese hot pot dish. Mizutaki is originally made in Hakata, Fukuoka. The major feature of mizutaki has to do with its unique name, which means "you boil from the water". As you can guess from the name, mizutaki could even be said as one of the simplest nabe dishes.
The broth is mainly made only from kelp slice and water. Ingredients can be anything but mizutaki in Hakata has usually consisted of chicken, chicken meatballs, and some vegetables such as leek and Chinese cabbage.
Motsunabe is a kind of Japanese hot pot found in Fukuoka. The name "Motsunabe" is a combination of the word "motsu" which means innards in Japanese and "nabe" which is a word for hot pot dishes in Japanese.
The main ingredients of motsunabe are beef innards, cabbage, tofu, and Chinese chives. The soup is often miso or soy sauce based.
"Kiritanpo" is a traditional dish of Akita made from freshly harvested rice. Did you actually know that it's not difficult to make kiritanpo on your own? Kiritanpo is delicious eaten by itself but more enjoyable when added into nabe, a Japanese hot pot dish.
Kaninabe is a Japanese hot pot very popular in the winter season. Since crabs are often expensive, not cheap at least, kaninabe is regarded as a special nabe dish compared to other nabe dishes. The broth is made from crab shells and extremely good. For a special winter day, why don't you try a special kind of nabe?
"Yosenabe" might be one of the most adaptable Japanese dishes. There are no particular rules or ingredients you need to add when making one. Everything is up to you. The name "yosenabe" is a combination of "yose", which means to gather up and "nabe", which means hot pot in Japanese. This is my opinion, but since nabe is usually a dish you enjoy with your family and friends, "yose" might have the double meaning of gathering ingredients up and gathering with your family and friends.