Japanese Hot Pot (Nabemono) with Pork and Vegetables

A comforting and communal Japanese hot pot perfect for a chilly autumn evening. Thinly sliced pork, an array of fresh vegetables, and silky tofu simmer in a flavorful dashi-based broth, creating a warm and satisfying meal.

Prep Time

20 minutes

Total Time

50 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£6.00

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

6cupsDashi Stock(Use homemade or high-quality instant dashi granules)

£3.00

4tablespoonsSoy Sauce

£0.30

3tablespoonsMirin (Sweet Rice Wine)

£0.75

2tablespoonsSake (Rice Wine)(Optional, can be omitted)

£1.00

1teaspoonSugar(Optional, adjusts sweetness to taste)

£0.05

1poundThinly Sliced Pork Belly(Pork shoulder or loin can also be used, thinly sliced)

£6.50

0.5headNapa Cabbage(Chopped into bite-sized pieces)

£1.50

8ouncesShiitake Mushrooms(Stems removed, sliced)

£3.50

4ouncesEnoki Mushrooms(Bottoms trimmed)

£2.00

1blockTofu (Firm or Silken)(Cut into cubes)

£1.75

3stalksScallions(Sliced thinly on a bias)

£0.75

1largeCarrot(Sliced thinly into rounds or matchsticks)

£0.20

8ouncesUdon Noodles(Optional, can add near the end of cooking)

£1.50

5ouncesSpinach(Fresh or frozen)

£1.20

Total Cost

£24.00

£6.00 per serving

The Method

1
In a large pot or donabe, combine the dashi stock, soy sauce, mirin, sake (if using), and sugar (if using). Bring to a simmer over medium heat.
2
Arrange the Napa cabbage, shiitake mushrooms, enoki mushrooms, carrots, and tofu around the edge of the pot. Leave space in the center for the pork.
3
Bring the broth to a gentle simmer. Add a few slices of pork at a time to the simmering broth and cook until just cooked through (about 1-2 minutes). Remove the cooked pork and set aside.
4
Continue adding and cooking the pork in batches. As ingredients are cooked, remove them from the pot and enjoy. Encourage everyone to share the hot pot and take what they want.
5
If using udon noodles, add them to the broth towards the end of the cooking time and cook until tender.
6
Add spinach at the end for the last few minutes of cooking.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Adjust the seasoning of the broth to your taste. You can add more soy sauce for saltiness or sugar for sweetness.

Other vegetables such as bok choy, chrysanthemum greens (shungiku), or watercress can be added.

Serve with dipping sauces such as ponzu sauce (citrus-based soy sauce) or sesame sauce.

Make sure all ingredients are thinly sliced for quick cooking.

Avoid overcrowding the pot, cook in batches.

Cooking Equipment

Portable burner

Large pot or donabe (Japanese earthenware pot)

Wine Pairings

No wine pairing suggestions available for this recipe.

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