Nabe cuisine is a type of Japanese cuisine in which a cooking pot is brought to the table along with the dish, and is written as "Nabemono" or "Nabe" in Japanese.
Generally, the nabe is heated and cooked at home on a cassette or induction stove, and a group of people gather around the nabe to share the steaming hot dish.
As various ingredients are simmered, the soup base of the nabe dish eventually coalesces into a delicious broth. This soup can be served in a variety of ways, the most common being as a chowder. Let's take a look at some of the classic nabe dishes from across Japan!
The base of okonomiyaki is mainly extracted from bonito, kelp, mushrooms or shellfish, and the seasoning is mainly salt, soy sauce, sake, and miso.
Ingredients commonly used are vegetables such as cabbage and green onions, soy products (tofu in oil, baked tofu, fried tofu, etc.), fish balls (semi-plain balls, fish cake in a tube, fish cake, etc.), seafood (shrimp, fish, shellfish, etc.), meat (beef, chicken, pork, etc.), boiled balls (chicken balls, sardine balls, etc.), mushrooms, eggs ......
Almost all the ingredients can be put into the dish and it is usually finished off by cooking noodles or rice.
Sukiyaki usually consists of sliced high-grade beef (such as frosted beef), green onions, lettuce, tofu, shredded konnyaku, etc. These ingredients are cooked in a broth made from a mixture of soy sauce, sugar and mirin, etc. The Japanese way of eating it is to dip it in raw egg.
Sukiyaki is generally regarded as one of the winter specialties and is often served at memorable events.
Soymilk nabe is a hot pot dish in which soymilk and broth are blended to form a soup base, and meat, fish, vegetables, and other ingredients are added to the soup and eaten as it cooks.
The soup base is rich in flavor because of the broth, so even people who do not like soy milk can enjoy the flavor of soy milk nabe. The main ingredients used in soy milk nabe are yuzu pepper, spicy oil, ground white sesame seeds, and small scallions.
There are no fixed ingredients used in curry nabe, and the ingredients used in general hot pot dishes or curry rice can be used with curry nabe. However, ingredients with strong flavors, such as spicy cabbage, will affect the taste of curry, so it is not suitable for curry pot.
Shabu-shabu was originally used by an Osaka restaurant to name its cuisine. The rhythmic sound of boiling water in the pot led to the decision to use the onomatopoeic word shabu-shabu as the name of the hot pot.
Shabu-shabu is a more Chinese style of cooking in a kombu or miso soup base, where a variety of meats, mainly beef and lamb, are cooked to your liking, along with other vegetables, mushrooms, tofu, and other ingredients.