Hot pot Japanese Stew

 

Nabe or Nabemono (jap. なべ), meaning hot pot, is very common in Japan and Korea. Almost every household in Japan (including me) owns a portable gas stove, on which Nabe is often cooked. Especially in the cold season, eating a warm and hearty meal together is very pleasant.

The pot in which Nabe is cooked is traditionally made of hardened clay, in which the water is heated with a broth. You can find a corresponding product on asiafoodland.de Nabe Pot - Flower Pattern - 22cm x 8,5cm - Affiliate Link . Then the ingredients such as vegetables, meat and fish are added one after the other. To ensure an optimal taste experience, the order of the ingredients is very important. A carrot takes longer to cook than a thin piece of meat.

My colleague Uchigohan.de has written a very delicious recipe. Nabe with Meatballs

Nabe Types

There are many Nabe dishes that contain different ingredients depending on the region.

Kimuchi Nabe (キムチ鍋) - Kimchi Hot Pot

Anko Nabe (アンコウ鍋) - Monkfish Hot Pot

Chanko Nabe (ちゃんこ鍋) - Sumo Wrestler Hot Pot

Tounyu Nabe (豆乳鍋) - Soy Milk Hot Pot

Kaki Nabe (牡蠣鍋) - Oyster Hot Pot

Fuguchiri (ふぐちり) - Pufferfish Hot Pot

Millle Feuille Nabe (ミルフィーユ鍋) - Napa Cabbage and Meat Hot Pot

Mizutaki (水炊き) - Chicken Hot Pot

Mozu Nabe (もつ鍋) - Offal Hot Pot

Botan Nabe (ボタン鍋) - Wild Boar Hot Pot

Imoni Nabe (芋煮鍋) - Taro Hot Pot

Kiri Tanpo Nabe (きりたんぽ鍋) - Kiri Tanpo Hot Pot

Kiji Nabe (キジ鍋) - Pheasant Hot Pot

Kare Nabe (カレー鍋) - Curry Hot Pot

Bishu Nabe (美酒鍋) - Japanese Sake Hot Pot

Mikan Nabe (みかん鍋) - Grilled Mandarin Orange Hot Pot

Tomato Nabe (トマト鍋) - Tomato Hot Pot

Chisu Nabe (チーズ鍋) - Cheese Hot Pot