Nabemono: Yosenabe Hot-Pot Recipe using S&B Soup Mix
When Japanese people think of winter dishes, many will probably bring to mind “Nabemono (鍋物)”.
In its name, “Nabe (鍋)” means “pot”, while “Mono (物)” is the Japanese word for “thing” or “stuff”.
And Nabe-Mono is the word for the hot pot dish cooked over a portable stove on the dining table, especially eaten in the frigid wintertime to warm up the body from inside.
When eating, each family member takes broth and ingredients for themselves from the pot to a small bowl they have.
There are many varieties of Nabemono in Japan, which include “Yose-Nabe (寄せ鍋)”, “Chanko-Nabe (ちゃんこ鍋)”, “Kiritanpo-Nabe (きりたんぽ鍋)”, and “Oden (おでん)“.
Kiritanpo Nabe (きりたんぽ鍋)
Kiritanpo Nabe is a regional specialty of Akita Prefecture whose main ingredient is a tube-shaped chewy rice cake called “Kiritanpo (きりたんぽ)”.
Chanko Nabe (ちゃんこ鍋)
Chanko Nabe is the Nabemono hot-pot favored by Sumo wrestlers and is available in four types of broth, chicken-based, dashi-based, miso-based, and salt-based.
Yosenabe (寄せ鍋)
Among these four Nabemono, Yosenabe is the most common variety, which can be made with almost any kind of meat, seafood, and vegetable.
Its soup stock is often made from Kombu (seaweed) and Katsuobushi (bonito flakes) and seasoned typically with soy sauce, salt, sake, and miso.
The ingredients prepared for this Nabemono vary depending on the region and each household,
but typically include pork, chicken, fish, prawns, clams, firm tofu, and vegetables such as Chinese cabbage and long onions.
Easy Yose-Nabe Recipe using S&B Oden no Moto
Nowadays, it is easy to make authentic Japanese-style Nabemono, including Yosenabe, if you use a Japanese soup mix available on online marketplaces like Amazon.com.
After putting ingredients into the broth made with the soup base, you just simmer the pot.
So last, for those who are interested in the Japanese Yosenabe hot-pot, let me introduce an easy recipe using the S&B’s “Oden no Moto (おでんの素)” shown above.
The company’s seasoning & soup mix is actually one of Japan’s most loved soup bases.
Instructions
| Ingredient | Quantity |
|---|---|
| Chicken thigh | 300 grams |
| Enoki mushroom | 1/2 |
| Chinese cabbage | 5 leaves |
| Long onion | 2 |
| Carrot | 1/3 |
| Shirataki | 1 bag |
| Firm tofu | 1 cake |
| Shiitake mushroom | 4 |
| Water | 1,000 ml |
| S&B Oden no Moto | 1 bag (20 g) |
- Cut each ingredient into easy-to-eat sizes.
- After placing the Chinese cabbage leaves on the bottom of a pot, add in other ingredients.
- Pour the water and S&B Oden no Moto powder into the pot and cook over medium heat.
- Once the pot starts to simmer, cook over low heat, skimming the foam from the surface until the ingredients are cooked through.
- Take the ingredients and broth from the pot to each bowl and enjoy it!
(Reference Pages: Wikipedia 寄せ鍋, S&B Foods)
Add carrots and long cabbage into pot together with 1 tbsp of garlic oil. Allow the soup to cook till it boils.