Happy Donabe Life

Halibut & Daikon Hot Pot

Mizore Nabe

Here’s my healthy seafood hot pot, Halibut Mizore Nabe – Halibut (or your choice of fish) is quickly simmered with vegetables and finished with a generous amount of grated daikon on top. With the addition of the glass noodles, this dish makes a very satisfying one pot donabe meal.


Classic-style Donabe Medium size

Bistro Donabe is used in this recipe


2 - 3


  • 12 oz (360 g) halibut fillet, cut into 6 – 8 pieces
  • 1 teaspoon sea salt 
  • 1 tablespoon sesame oil
  • 1 small knob ginger, cut into thin shreds
  • 2 cloves garlic, thinly-sliced 
  • 3 tablespoons sake
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 cups (480 ml) dashi
  • 5 oz your choice of mushrooms, cut if necessary
  • 5 oz medium-firm tofu, cut into large bite-size pieces
  • 1 oz (30 g) glass noodles, rehydrated in hot water for a few minutes, rinsed in cold water and drained
  • 1 small carrot, thinly sliced by using a peeler
  • 8 oz (240 g) daikon, grated and drained excess moisture
  • Some watercress
  • Your choice of condiments such as shichimi togarashi


  1. Sprinkle sea salt all over the halibut and let rest for 30 min. Pat dry well.
  2. Heat the sesame in the donabe over medium heat and add the ginger and garlic. Sauté until fragrant (about 1 min).
  3. Add the sake, soy sauce, mirin, and dashi. Cover with the lid and bring to a high simmer over medium-high heat.
  4. Add the mushrooms, tofu, halibut and glass noodles. Cover again and cook for a few minutes or until the fish is cooked through.
  5. Add the carrot, daikon, and watercress and simmer for a minute or so. Serve immediately. Enjoy with your choice of condiments.

Get the ingredients ready.

All cooked in one donabe…healthy and satisfying!


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Ingredients Used in this Recipe

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