Step-by-Step Guide to Prepare Award-winning Nabe (Japanese hot pot)
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, How to Make Ultimate Nabe (Japanese hot pot). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Nabe (Japanese hot pot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nabe (Japanese hot pot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nabe (Japanese hot pot) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Nabe (Japanese hot pot) estimated approx 20 min.
To get started with this particular recipe, we must prepare a few ingredients. You can have Nabe (Japanese hot pot) using 10 ingredients and 3 steps. Here is how you can achieve it.
This Cookpad community gives me a lot of wonderful ideas about “Cooking every parts” and how to save the leftover for future cooking.
Nabe is a good opportunity to use frozen spinach stems which I’ve been keeping in the fridge for a couple of months. I was really surprised because It’s looks as if it’s going to be forever green and after cooking it turns out awesome.
For the main ingredients, I add sliced beef chuck which is easily cook and it’s my favorite meat of choice for nabe.
#cookeverypart #dinner
Ingredients and spices that need to be Prepare to make Nabe (Japanese hot pot):
- 3 Napa cabbage leaves, chopped into 2 inches chunks
- 1 ear Corn
- 1/2 Cup leftover frozen spinach stem
- 100 g Enoki mushroom
- 1 Knorr pork cube
- 2 tbsp Dashi
- 300 ml Water
- 120 g Sliced beef chuck
- 1 Egg
- Ponzu sauce for dipping
Instructions to make Nabe (Japanese hot pot)
- In a small pot, heat water with medium heat. Add dashi, Knorr pork cube, spinach stems, napa cabbage and enoki mushroom. Bring it to boil, then lower the heat to low. Simmer for 10 min until napa cabbage becomes tender.
Edit: Ear of corn is added all together with dashi and other vegetables
(Thanks Emma-Jane for spotting this typo) - Add sliced beef chuck and egg. Simmer for 2-3 min until the beef turn light brown and turn off the heat. Beware not to overcook the beef.
- Serve the whole pot. Eat with ponzu sauce and warm steamed rice.
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