Nabe is a very common Japanese hot pot meal. It is also convenient as the preparation time (mostly cutting vegetables) can be completed in 10 - 15 minutes. Almost every household has a nabe pot. Typically for a family dinner or a fun dinner with friends at someone’s home. There are many different recipe’s and each family has their favorite types from the soup flavor to the ingredients, different district of Japan also have their particular styles. This Nabe pot can also be used for Shabu Shabu, Sukiyaki, Oden, Udon, etc.
The Azmaya nabe bowl is made in the Iga province in the South of Japan, an area famous for pottery. This pot is made to put directly on the stove burner. In Japan, most families have a small gas burner that is set directly on the table as everyone sits around and eats. This burner is also used to make yakitori, grilled vegetables, grilled seafood, and fish. These grills and burners can be purchased at Asian stores as this type of dish is popular in most East Asian countries. You can also make nabe on the kitchen burner as well and put the nabe on table as long as you use a trivet to protect your table.
Fill the nabe pot 2/3rds full of water and add half a piece of dry kelp, which you can usually find a any health market or asian market, (soak the kelp and remove it just before the water boils) add a little soy sauce or ponzu sauce to taste, alternately you can also use fresh chicken soup or fish stock or pre-made sauces from an Asian market. Of course it is not necessary to buy a sauce. You don’t need to use a lot of flavor as the vegetables and meat give the soup it’s flavor. Many people boil the water on the stove to save gas canisters, when is boiled with add the harder vegetables and meat have cooked bring it carefully to the burner on the table.
The table should be already set with all the additional vegetables and ingredients add the rest of the lighter vegetables), mushrooms, tofu, konjac, thinly sliced pork or chicken or seafood whatever you are in the mood for.
Many recipes can be found online for different types of sauces. Boil everything well and, open the pot and start eating, taking food out as everyone takes a portion and puts it in their bowl. Have a ladle and use chopsticks and a spoon for some of the more delicate vegetables and tofu. Additionally, have one or two small dishes per person to dip sauces in. We usually use one for ponzu, which is a type of soy sauce with a citrus flavor. In the other dish, a sesame sauce that can be bought of made by grinding sesame seeds and adding soy sauce and mirin sake.
When most of the vegetables have been eaten, add water and more meat and vegetables continue the same process until everyone is full. We usually fill the pot at least 2 or 3 times. At the end you will have a nice tasty broth. Add pre-cooked Udon noodles or Rice noodles or most white/clear Asian noodles.
Most of these ingredients are found at Japanese or Asian markets but you can be creative with vegetables from your local market. For those of us who live outside Japan we have tried using more western style vegetables. These can include salad, lettuce, laitue iceberg, onions, scallions, bok choi (an Asian spinach), watercress, hakusai (Chinese cabbage also known as Napa cabbage), Daikon, carrots, lotus root, potatoes. For mushrooms: Shitake, Button mushrooms, konjaku, maitaku, enoki, shimeiji. Add firm tofu cut into cubes, aburage (fried tofu). Feel free to experiment with anything you like, there are really no specific rules to how you should eat nabe.
We hope you enjoy different styles of nabe. It is a wonderful way to eat and interact with family and friends.
We sell this pot in 2 sizes at our store.