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Tag Archives: Napa cabbage

Black Cod Hot Pot in Saikyo Miso & Soymilk Broth

Saikyo Miso to Tonyu Nabe

Saikyo miso is a traditional white miso from Kyoto, Japan. The color is pale and it has a natural umami-rich sweet flavor due to the higher content of koji rice (malted rice) in the miso. The sodium level is also much lower than other types of miso, so you can use a good amount of it to enjoy its rich flavor in a soup, etc. without making the dish too salty. This hot pot dish has the combination of dashi, soymilk, and Saikyo miso in the broth, so the flavor is rich and complex. Make sure to use the real Saikyo Miso from Kyoto and pure rich soymilk (with no additives) such as Banrai Soymilk.

Buttery fish like cod is perfect for this broth, other types of seafood or even chicken would certainly work in this dish, too.


Pork and Napa Cabbage Mille Feuille

Buta to Hakusai no Mille Feuille Nabe

This dish is all about pork and napa cabbage, cooked in a minimum way. They are simply layered to pack in a donabe, with a small amount of water and sake. There is not even dashi or salt. You can top them with some sliced ginger and mushrooms, and gently simmer for 25 – 30 minutes. The result is a tasty treat rich in umami, and it looks beautiful, too. The soup is also packed with all the natural flavors from the ingredients, so make sure to enjoy it with the dish, too.

I like to serve it with Sansho Ponzu Sauce and Hatcho Miso & Black Sesame Sauce (recipe below) for flavor variations. Or, you can simply serve it with yuzu-kosho or Kanzuri, too.


Shiso Chicken Meatball & Grated Daikon Hot Pot

Shiso Tsukune Mizore Nabe

This dish is packed with nutrients, and so easy to make. It’s also a great dish to enjoy with guests. Chicken meatballs have the very nice subtle shiso flavor and they become fluffy after cooked. I like adding a generous amount of coarsely grated daikon (I highly recommend you use Onioroshi daikon grater for the nice crunchy texture for grating daikon). They give both texture and more flavor to the dish.

For seasoning, I use both white tamari and soy sauce for more complex flavor (and also to keep the broth from becoming too dark), but you can use just soy sauce if you like. You can also adjust the seasoning with extra sea salt at the end. But, please remember, this dish is served with Sansho Ponzu Sauce, so the seasoning should be minimum.

Make sure to save enough broth, so you can enjoy the shime (finishing course) of soba noodles!


Dashi-Rich Steam-Fry Hiramasa and Napa Cabbage

Simply assembled hiramasa (amberjack) with napa cabbage and shimeji mushrooms taste so pure and satisfying with the rich flavor of the dashi broth. The broth’s umami level is boosted with the addition of ayu fish sauce (I call this “magic essence”).  Hiramasa can be substituted with yellowtail, sea bass, snapper, salmon, or any buttery fish filet. I like to serve this dish with plain donabe rice (white or brown).


Penne with Smoked Tasmanian Ocean Trout in Yuzu Sansho Cream Sauce

This is a great dish to entertain a group of people at brunch or lunch, as it takes no time to prepare and it also makes a beautiful presentation. The sauce is cooked in the donabe, and once the pasta is added, you can serve right out of it. Sautéed napa cabbage adds the natural sweetness to the dish. Smoked Tasmanian ocean trout (you can substitute with high quality smoked salmon) is cooked very briefly at the end, so you can enjoy its pure flavor. Yuzu and sansho gives the beautiful aroma and a little kick to this creamy dish.


Spicy Pork Sesame Hot Pot

Buta no Goma-Suki

The marinade has such a rich flavor, and the creamy sesame paste makes it so aromatic. Once you have all the ingredients ready, all you need to do is just piling up the ingredients and build your excitement while waiting for the dish to cook. I love that I can taste so many different ingredients in this one dish, but you can always substitute or omit most of the ingredients as you like.


Steamed Pork Belly Shabu Shabu

Mushi Buta Shabu Shabu

It takes very little time for prepping and you can make such a satisfying complete one pot dish. If you can’t find thinly-sliced pork belly from a market, you can just buy a block and slice it into thin pieces. For a leaner choice, pork loin is also good. I like to marinade the meat in Liquid Shio-Koji for a short time because it further tenderize the meat and enhances the flavor. But, you can omit this process and the dish will still taste great. If you are cooking for a larger group, increase the recipe amount and cook multiple batches at the table!


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