Seafood and Vegetable Hot Pot (Nabe)



Seafood Ingredients

1/2 lb. Boned Chicken, cut into small pieces

1/2 lb. Fish Fillets/Steaks (Cod, Sea Bass, Salmon)

4 to 6 Clams, scrubbed and cleaned

4 Large or 8 Small Scallops

6 oz Oysters, rinsed

4 to 8 Large Shrimp (peel, leave tail on, devain)

1/4 lb. Squid, cleaned, cut into 2 inch peices

8 slices Kamaboko (Fish Cake)

8 pieces Surimi (Imitation Crab)  cut into 2 inch pieces

Vegetable Ingredients

8 medium Chinese Black Mushrooms or Dried Forest Mushrooms (soaked)

1 cup Bamboo Shoots, sliced

4 Leaves Napa (Watercress or Spinach)

1 to 2 Leeks, cut diagonally 1/2 inch or 1 to 2 stalks Green Onion cut to 1 1/2 inch pieces

10 oz. Tofu, cut into 1 inch cubes

1 Large Carrot, slices diagonally

8 oz. Shirataki (Yam Noodles), or Saifun (Bean Thread Noodles)

8 Sugar Peas

White Daikon Radish

Chopped Green Onion

Ponzu (Citrus Soy Sauce)


6 cups Dashi Broth

2 Tbsp. Soy Sauce

Pinch of Salt


Hot Pot or Nabe is cooked at the table.

Heat broth in an heavy pot, earthen casarole dish or nabe pot on a portable stove or electric skillet.

Arrange ingredients on a large platter.

Cook a portion of your select ingredients at a time, making sure that there is enough broth to cover.

Serve in individual dishes, along with a small dish of grated dailkon radish, chopped green onion and ponzu for dipping.

Cook the rest of ingredients, adding more broth as needed.

Serves 4