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Name: Traditional Japanese Nabe (Hot Pot)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Japan
Ingredients: *For the Broth:**; 6 cups dashi stock (or water with 1 tablespoon dashi powder); 1/4 cup soy sauce; 1/4 cup mirin; 2 tablespoons sake; 1 piece kombu (dried kelp), 4x4 inches; 4 dried shiitake mushrooms; *For the Hot Pot:**; 1 lb thinly sliced pork belly or shoulder; 1/2 lb napa cabbage, chopped into 2-inch pieces; 1 bunch bok choy or baby bok choy, halved; 1 medium carrot, peeled and cut into thin rounds or decorative shapes; 1 block firm tofu (14 oz), drained and cut into 4 cubes; 1 bundle shirataki noodles, rinsed and parboiled for 2 minutes; 1 bunch scallions, green parts only, cut into 2-inch lengths; *For Dipping Sauce (Yuzu Ponzu):**; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon fresh lemon or yuzu juice; 1 teaspoon grated daikon radish (optional)

Nabe

🇯🇵 Japan

Hokkaido

Various hot pot dishes with meat and vegetables

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