The meat sizzles slightly as it is dipped into the hot broth. The liquid simmers and steams, while colorful vegetables and thick wheat noodles simmer in it until they are cooked. In Japan, nabe (hot pot or fire pot) is one of the most popular winter dishes. Not only because it tastes delicious and is wonderfully warming on cold days, but also because it is a lovely communal experience. You can think of it like fondue. Everyone sits together around a steaming pot, adds their ingredients and enjoys them freshly cooked with various dips and side dishes. The Yose-nabe, Sukiyaki and Shabu Shabu variations are particularly popular. We'll tell you exactly what Japanese fondue is all about and how you can prepare one yourself at home with friends and family.
credit: MUSUBI KILN, flickr, CC BY-SA 2.0
Three Japanese Hot Pot Variants
Japanese hot pot dishes are generally called nabemono (“things from the pot”) or nabe (“pot”) for short. This does not mean just any pot. A donabe, a robust ceramic pot that is placed directly on an open flame or mobile hotplate, is traditionally used for cooking. It retains the heat particularly well so that the food stays warm for a long time even after the heat has been switched off.
Unlike a fondue pot, which is used perhaps once or twice a year, the Donabe is very versatile. It can replace a rice stove, is suitable for stews and can even be used to bake bread. However, it is most often used as a fire pot. Of course, there are countless variations. Three of the most popular are:
1. Yose-nabe - Classic Japanese Hot Pot
Yose-nabe is the most common form of Japanese hot pot. The broth is usually seasoned with basic ingredients such as soy sauce, miso or dashi. Then various ingredients are added: meat, fish, seafood, tofu, mushrooms, Chinese cabbage and glass noodles - there are no limits to the imagination. Yose-nabe does not follow any fixed rules. So everyone can create it according to their own taste.
Tip: You can add cooked rice and raw eggs to the broth at the end. This creates a hearty soup that you can reheat the next day.
2. Sukiyaki - A Sweet and Savory Delight
Sukiyaki is prepared in a mixture of soy sauce, mirin, sugar and sake, which provides a sweet and salty note. Unlike other fondue variations, with sukiyaki the meat is first fried in the donabe before the sauce and other ingredients such as vegetables, tofu and shirataki noodles are added. Another special feature is the egg dip: as soon as the ingredients have been soaked in the broth, they are briefly dipped in whisked raw egg before eating.
Tip: Make sure that you only use eggs that are fresh that day.
3. Shabu Shabu - Japanese Fondue
Shabu shabu is most similar to our fondue. Thin slices of meat - usually beef or pork - are briefly held in a light dashi broth and then enjoyed directly with ponzu (soy sauce with a citrus note) or sesame dip. The name “shabu shabu” comes from the sound the meat makes when it is pulled through the hot broth. It is served with vegetables, mushrooms and tofu. After the meal, udon noodles are often cooked in the broth.
Tip: The meat should be sliced wafer-thin. It is best to have this done directly by a butcher.
Similarities and Differences to Western Fondue
Even though nabe and fondue are both synonymous with convivial eating at the table, there are some key differences. While in Western fondue everyone often has their own fork or skewer, in nabe all the ingredients are placed directly in the same pot. Once the ingredients are cooked, everyone uses their chopsticks to take a portion onto a small plate.
Another difference is the cooking method: in classic cheese or oil fondue, ingredients are cooked individually, whereas in nabe, a large number of ingredients often simmer in the pot at the same time, making the broth more and more flavorful over time. After the meal, the aromatic broth is often used further by adding noodles or rice.
Recipe: Shabu Shabu With Sesame Dip
If reading this makes you want to prepare a nabe for yourself and your friends or family, you can try this simple shabu shabu variation. A donabe is of course ideal for this. But if you don't have one to hand, you can also use another large, shallow pot. The thicker the walls, the better, so that the heat is evenly distributed and lasts longer.
Ingredients (for 4 people):
- 400 g beef (e.g. entrecôte or rump, sliced wafer-thin (!))
- 1.5 liters of dashi stock
- ½ Chinese cabbage, in strips
- 1 bunch of spring onions, cut into 5 cm pieces
- 200 g shiitake or enoki mushrooms
- 200 g firm tofu, diced
- 200 g udon noodles (optional)
Sesame dip:
- 3 tbsp sesame paste (tahini or Japanese nerigoma)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp grated fresh ginger
- 1 tbsp water to dilute
Preparation:
- Prepare the soup stock: Heat the dashi stock in a donabe or large saucepan.
- Prepare the ingredients: Arrange the vegetables, mushrooms and tofu on a serving platter.
- Mix the dip: Mix all the ingredients for the sesame dip well.
- Add the ingredients: Here we go. Add some of the prepared ingredients (except the meat) to the stock. Don't forget to keep adding more.
- Enjoy the shabu shabu: Dip the meat briefly into the hot broth until it is pink. Then enjoy with dip and side dishes to taste.
Conclusion
Japanese hot pot is easy to make and a great alternative to Western fondue. It is suitable for everyday use and really perfect for cold winter days. Whether yose-nabe, sukiyaki or shabu shabu - grab a donabe and invite your friends over! As always, you can find all the ingredients for the different broths in our online store for Japanese food.