Nabe is the name for a wide range of dishes served in a hotpot.
According to personal preferences, a mixture of vegetables, meat, seafood and mushrooms are cooked together in a pot.
Sukiyaki is perhaps the most popular Nabe menu in Japan. Thinly-sliced beef is cooked in a mixture of soy sauce, sugar, and mirin along with vegetables and tofu, all cut in bit-sizes. It is typical to dip the cooked ingredients in a bowl of raw beaten egg before eaten, to add roundness to the flavour.
Shabushabu is a Japanese meat fondue. Prime beef is cut into paper-thin strips and dipped into a hot broth for a few seconds. A special dip made from sesame sauce or ponzu-soy sauce (a mixture of soy sauce and lime juice) gives the meat an exotic flavour. Not only beef, but also onions, Chinese cabbage, tofu, mushrooms, carrots and noodles are cooked in the broth. Click here for more information.
Yosenabe – Fish and Vegetable Nabe
Some nabe dishes, like sukiyaki, use a strongly seasoned broth, while this recipe uses a broth made from kelp or plain water. Ponzu soy sauce mixed with plain or spicy grated daikon radish is used as a dipping sauce. Besides adding flavours, these seasonings help offset the strong odours of ingredients like cod and crab. After the fish and vegetables have been eaten, the broth may be seasoned and served as soup.
Oden is a hotchpotch of many kinds of surimi – fish cakes – simmered in dashi soup. This dish is popular not only at home but also at sake bars in Japan.
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