Easy Japanese Nabe Cooking.Make it in 3 Steps!

Although the taste of Japanese nabe dishes differ in terms of the broth and soup, the ingredients are very similar.Basically, all you need are some vegetables and meat to make a nabe dish!

Also, isn’t it the same in Japan and abroad to cook with what you have in your refrigerator?
“Eating well with what you have on hand” is also a recipe for food loss!
Nabe cooking is the perfect way to reduce food loss at home to as little as possible!
In this case, the seasoning is guaranteed since we are using already seasoned nabe broth.
All you have to do is cut and add meat and vegetables as you see fit.

Use it! Rich miso japanese hot pot soup

Inside this packet is seasoned soup.
By the way, this item is a seasonal item, sold only during the winter months.
And as you can see from the picture on the package, you can even add noodles to it! It is very common in Japan to add noodles to hot pot dishes.
In case you are wondering, the back of the package lists the ingredients that go well with this soup.
Pork, chicken dumplings, cabbage, shimeji mushrooms, green onions, bean sprouts, chives, ramen noodles, etc. It also seems to go well with gyoza (Chinese dumplings).
However, you don’t have to use all of these ingredients!

Now let’s gather the ingredients for the pot.

Tofu, cabbage, Chinese cabbage, and carrots are also added.
There are no specific rules, so feel free to use ingredients from your own country.

3 Steps to make it.

1. In a pot, add nabe-tsuyu and heat. In the meantime, prepare the ingredients by cutting them into appropriate sizes.
2. Once the soup comes to a boil, turn the heat to medium and add the vegetables. Any cabbage that doesn’t seem to fit, put it in a heap and cover it!
3. Add the meat and when it is cooked, it is ready to serve.

*If the meat is thick, cook it thoroughly.

1. In a saucepan, heat the nabe-tsuyu.

Put the broth in a pot and heat it up.
In the meantime, prepare the food by cutting the ingredients.

2. Turn heat to medium and add vegetables.

I put in so much that it looks like “too much,” but it usually turns out like this.
As it heats up, the vegetables will soften and change to the right amount.
So, even if you put in a little too much, close the lid. Simmer the vegetables as they are, and there is no problem.
Be careful not to spill!

3. Add the meat and when it is cooked, it is ready to serve.

Realistic looking! But it tastes outstanding!
The rich miso broth is well soaked into the meat and vegetables.
You can use leftover ingredients from your fridge to make a very tasty, yet healthy dish!

Take a small plate and eat!

Let’s add some noodles to the pot!

This time we added udon noodles, so it became a “miso nikomi udon” style, but if you add Chinese noodles, it becomes a rich miso ramen.
By the way, miso and butter go well together, so adding butter turns the flavor up a notch!
The noodles at the end of this nabe dish, known as shime, are insanely delicious. No wonder, since the flavor of the vegetables and meat really soak into the broth! Definitely give it a try!

Item used