Here is a new variation to my “mille feuille” nabe recipes and this is a total keeper. It’s napa cabbage with ground chicken and tofu filling and tastes so rich and soothing. I season the dish with a Vegetable Dashi bag by simply tearing the bag and sprinkle the contents over the dish before cooking. This vegetable dashi bag is so convenient and the result is simply fantastic. The dish is packed with umami and already so tasty on its own, but I like to drizzle a small amount of soy sauce or a dab of Yuzu-Kosho.
Tag Archives: Tofu
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.
Tofu Shakshuka
Shakshuka, a popular mediterranean dish of baked egg and tomatoes have been one of my favorite breakfast dishes when I go out past years, and at home, I have been enjoying making different versions myself. First of all, my donabe can make the simple and delicious one-pot Shakshuka! Now, my go-to shakshuka is made with tofu, mushrooms, and cherry tomato sauce. You can enjoy with crusty bread, or pour it over roasted sweet potatoes like I usually do. I like to make a large batch to share out of a donabe , or you can transfer to small-size donabe (such as Izakaya Nabe or small Donabe Casserole) to make individual size.
Sea Bream Shabu Shabu
Tai Shabu
Spring really makes me want to eat Tai (sea bream) every day. I enjoy it in sashimi, carpaccio, sushi, etc. And, here’s another Tai dish I love, which is Tai Shabu. It’s basically a simple fish shabu shabu and always so good. If you can save enough broth, hope you enjoy the shime (finishing) noodle course, too.
Sesame and Saikyo Miso Hot Pot with Chicken Meatballs
Tsukune Goma Saikyo Nabe
This is an especially comforting donabe hot pot dish. Saikyo miso is a (naturally) sweet white miso, and the dashi based broth is flavored with sesame paste and Saikyo miso. Ginger-rich chicken tsukune (meatballs) are really fluffy and also adds depth to the broth. They are cooked along with different vegetables and just so satisfying. This is like a Japanese version of “chicken soup” to nourish your body and soul.
Steamed Meat-Topped Tofu with Sesame Sauce
This tasty dish is a simple steamed tofu, topped with ginger-flavor ground pork. It’s easy to prepare and brings such comfort to my heart and stomach always. I like to finish with the rich sesame sauce. This sauce is also quite versatile and I like to pour over steamed vegetables, seafood, chicken, dim sum, etc. You can substitute the pork with ground chicken if you like.
Black Cod Sukiyaki with Grated Daikon
Okisuki
Okisuki is basically a seafood sukiyaki dish (“Oki” means ocean and “Suki” is short for Sukiyaki), and I love making this dish with black cod, as the buttery texture and rich flavor of this fish goes so well with the sauce. But, feel free to substitute fish or any other ingredients with your choice of seafood and/ or vegetables. Making this dish is as simple as just piling up the ingredients, pour the sauce, and let them cook in the donabe. It’s so tasty! If you can save the broth after enjoying all the ingredients cooked in it, you can add udon or ramen noodles to make the “shime” (finishing) course.
Soymilk Tan Tan Nabe
Tan Tan Nabe, or Chinese-inspired miso-sesame broth with ground meat donabe hot pot is one of the most popular dishes from my DONABE Cookbook. Here is another variation of Tan Tan Nabe and it’s Soymilk Tan Tan Nabe. The soymilk adds the extra richness to the flavor of this dish, while the dish is quite healthy. The broth is so flavorful and soothing with a spicy kick. Also, it’s so easy to make. So, I love making this dish so much.
Scallop Hot Pot in Miso Broth
Hotate Miso Nabe
I love scallops so much and usually get large-size sashimi grade scallops to eat in so many different ways. One of the regular dishes is this simple miso-based hot pot in a donabe. It’s made so quickly, and the scallops release so much flavors to make the broth taste so rich and wonderful. I like blending two kinds of miso (both available at TOIRO) for extra complexity.
Steamed Black Cod with Soy-Negi Sauce
My large donabe steamer, Mushi Nabe, works so hard all year round. Among my favorite preparations with this donabe is a steamed fish dish. This is Steamed Black Cod with Soy-Negi Sauce. I layered black cod with tofu and shiitake mushrooms in a bowl and steamed in the donabe steamer, and poured this aromatic soy & scallion sauce (with a great kick with la-yu oil) over it to enjoy. This dish takes little effort and is really flavorful,and it also keeps your body so warm. Feel free to substitute with different kinds of fish.
Steamed Tofu & Mushrooms with Black Sesame Sauce
Mushi Tofu
It feels like I have been making this dish all the time. It’s something I can make without even thinking and love it every time. Yes, it’s really the simplest dish you can think of. Just steamed tofu and mushrooms in a donabe steamer, Mushi Nabe. At the same time, this dish really showcases how a simple ingredients can taste so good when cooked in Mushi Nabe and makes me re-appreciate the beauty of minimalism.
I like to serve it with my Black Sesame Sauce, but they can obviously go well with many other types of sauce/ condiments, including ponzu, sea salt & sesame oil, etc.
Shrimp Wonton Hot Pot
Ebi Wantan Nabe
This recipe is always popular among friends, and I often involve my guests in the wonton making. Everybody makes her/ his own shape of wontons. They are easy to shape and fun to do. My shrimp wontons don’t contain ground meat (such as pork or chicken), so you can really enjoy the natural sweet flavors of the shrimp and its bouncy texture.
I introduce two kinds of dipping sauces for this recipe. The Yuzu & Ayu Dipping Sauce has the beautiful aroma and it’s quite light. The Sesame Dipping Sauce has the nice rich flavor. The soup is also very tasty, so you can simply enjoy this dish just with Yuzu-Kosho or Kanzuri on the side.
Tuna Hot Pot
Negi-Ma Nabe
One day, a very good customer of ours stopped by at our shop to give us a block of fresh tuna he just caught from fishing in the Pacific Ocean. How sweet of him! It was super fresh sashimi quality, so we tried some as sashimi with different kinds of soy sauces we have, then for the remaining, I decided to make a donabe hot pot with it. Tuna hot pot in donabe is a popular dish in Japan, and it’s typically made as a combination with negi (Japanese green onion). It’s called Negi-Ma Nabe. The name is short for Negi (green onion) Maguro (tuna) Nabe (hot pot).
This dish is very simple, and all you need is good quality dashi, tuna (obviously!), green onion (for the name’s sake) and any other ingredients you like to add. I like it with my ponzu.
For the shime (finishing course), I like making quick ojiya (porridge) with freshly-cooked donabe rice.
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.
Simmered Egg-Drop Chicken & Asparagus with Sansho Berries
Tori Asparagus Tamago-toji
This dish is a variation of Chicken & Tofu Hot Pot with Egg dish, and this dish is less soupy and the broth plays a role more as a seasoning for the ingredients. The combination of chicken, egg, and asparagus almost never go wrong, especially when asparagus is in high season in the spring time. The dish is topped with Salt-Pickled Sansho Berries, which bring such beautiful accent to the dish, but if you don’t have them, you can sprinkle some Sansho Powder, and it’s also very good for this dish.
Homemade Silky Tofu
Kinugoshi Tofu
Chicken & Tofu Hot Pot with Egg
Tori to Tofu no Tamago-toji Nabe
This is my lazy-day but feel-good quick hot pot dish. I love my small size donabe so much, as it’s so handy to use, and I can make quick one-pot-meal for 1 to 2 people in a short time. In this dish, dashi (stock) is heated with soy sauce and mirin, then chicken, tofu, and mushrooms are added one after another to cook in the broth. Once everything is cooked through, eggs are drizzled in and cooked further (I like the soft stage). I used shungiku (chrysanthemum leaves) as a topping, but you can simply use thinly-sliced green onion or any of your choice of green topping. Enjoy with some sansho powder.
Tamari-Flavored Beef and Tofu Stew
Tamari Niku-Dofu
Simple, quick, and satisfying, beef and tofu stew is a popular home dish in Japan. With an addition of komatsuna (Japanese spinach – you can substitute with regular spinach or other leafy greens), it makes a nutritiously balanced one-pot dish. I love using Tamari Soy Sauce for seasoning, as it gives a nice deep flavor, but you can also make it with regular soy sauce and it will still taste great. If you have any leftovers, I highly suggest you reheat it in a donabe (or a small pot), drizzle some whisked egg over it, then once the egg is at your desired consistency, pour the whole thing over the rice to make a beef and tofu rice bowl. Just so that I will have enough leftover the next day, I tend to make extra amounts of this dish.
Mabo Tofu
This is a Japanese version of popular Chinese dish (mapo tofu), which is a spicy stew of tofu and ground pork. My Mabo Tofu is seasoned with miso, and it gives nice rich flavor to the dish. For the spicy heat and extra umami, tobanjan (Chinese chili bean paste) is usually an essential ingredient for this dish. But, I often substitute it with Kanzuri, and it works great, too! You can make this dish with any classic-style donabe, or Mushi Nabe without the steam grate. I used my Bistro Mushi Nabe in the photos in this recipe.
Tofu & Spinach Hot Pot
Yu-Dofu
Yu-Dofu (tofu hot pot) is a very simple and popular home dish in Japan. This version has addition of spinach and enoki mushrooms to boost nutrients and flavors. Yu-Dofu‘s best accompaniment is ponzu, and my quick daidai citrus ponzu tastes so refreshing and aromatic. Then, you can top the tofu with a generous amount of freshly-ground toasted sesame seeds in suribachi and surikogi (Japanese mortar and pestle), which is so nutty and aromatic. Kanzuri (chili condiment from Niigata, Japan) is another great condiment.
Chicken Meatball Hot Pot in Miso Broth
Tsukune Miso Nabe
This simple miso-flavored hot pot is always so popular among my family and friends. By adding grated ginger and egg, the chicken meatballs becomes so fluffy and flavorful. The other main ingredients are tofu and mushrooms, which complete the dish to full satisfaction. The suggested shime (finishing course) to cook in the saved broth is udon or ramen.
Chilled Tofu with Condiments
Hiyayakko
Hiyayakko is one of the most simple and beloved Japanese home dishes that is enjoyed all year round. It’s really about simple plain tofu, enjoyed with sliced scallion, shaved katsuobushi, and soy sauce or any condiments of your choice. In the summer time, to make the maximum “cold” effect by both taste and visual, I like to serve the tofu in ice bath in a donabe. Also in this way, you have a beautiful presentation and can even impress your guests. Medium-firm or soft tofu are recommended for hiyayakko, for the most pleasant texture.
Salt Butter Chanko Hot Pot
Shio Butter Chanko Nabe
Japanese sumo wrestlers cook and eat chanko nabe at their stable every day. That’s the source of their strength. While chanko nabe refers to any types of hot pot eaten by sumo wrestlers, the most typical style is chicken as a main protein and cooked in chicken broth. It’s because chicken stands on two legs like human beings, so it is considered to bring good luck (in sumo, you lose if your hands touch the ground). Chanko nabe typically makes a very nutritious and balanced meal, as you cook a wide variety of healthy ingredients in one pot. The sumo wrestlers are big, because they eat so much of it every meal! In my version, I cook chicken meatballs and vegetables in simple salt-flavored chicken broth, and add butter cubes right before serving. The aroma is so irresistible and the flavor is superb. As a shime (finishing course), I suggest ramen noodles to cook in the remaining broth.
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.
Tofu and Wakame Miso Soup
Tofu to Wakame no Miso-shiru
Tofu and wakame miso soup is such a classic Japanese soup, and it’s one of my ultimate comfort foods. Because Miso-shiru Nabe has such a high heat retention ability, the soup stays very hot for a long time after turning off the heat. Make sure to turn off the heat as soon as you add the miso, and never boil the soup, so you can really enjoy the most aromatic stage of the miso. If you have access, salt-preserved wakame (or sometimes it’s called “fresh wakame“) is recommended as it gives the nice fresh texture to the soup, and you can add it at the very end to the donabe or add to your bowl after the soup is poured into individual bowls.
Recipe Search
Recipes recently added
Copyright © 2024 TOIRO. All rights reserved.