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Chanko Soy Sauce Nabe Recipe

When the weather has gone from crisp fall air to the dead of winter I can’t think of a better way to warm up than over a pot of something bubbling hot and soupy. Nabe or Nabemono in Japanese means one-pot and is typically enjoyed during the winter time. Multiple ingredients like napa cabbage, tofu, mushroom, or sliced beef are simmered all at once in a stock inside a clay or cast iron pot. The flavor of the base soup can be anywhere from light kombu to soy sauce or miso. In this recipe you’re only minutes away from a tasty one-pot meal. The key here is the Daisho Chanko Soy Sauce Nabe Hot Pot Soup Base that is packed full of flavor and saves you from having to make your own base soup from scratch. All you need to do is prep a few ingredients and heat them within the soup for a delectable meal that will warm you from the inside out!

When the weather has gone from crisp fall air to the dead of winter I can’t think ofa better way to warm up than over a pot of something bubbling hot and soupy. Nabe or Nabemono in Japanese means one-pot and is typically enjoyed during the winter time. Multiple ingredients like napa cabbage, tofu, mushroom, or sliced beef are simmered all at once in a stock inside a clay or cast iron pot. The flavor of the base soup can be anywhere from light kombu to soy sauce or miso. In thisrecipe you’re only minutes away from a tasty one-pot meal. The key here is the Daisho Chanko Soy Sauce Nabe Hot Pot Soup Base that is packed full of flavor and saves you from having to make your own base soup from scratch. All you need to do is prep a few ingredients and heat them within the soup for a delectable meal that will warm you from the inside out!

 

Using Bokksu Grocery: Daisho Chanko Soy Sauce Nabe Hot Pot Soup Base, Yawataya Yuzu Shichimi Pepper, Mori-Nu Silken Tofu: Soft, Kikkoman Ponzu Sauce.

Recipe: 2 servings

Ingredient List

Daisho Chanko Soy Sauce

Mori-Nu Silken Tofu: Soft

  • 2 Scallions, cut thin leave 1/4 for the soup and remaining for sauce dipping
  • 1 Teaspoon Yuzu Shichimi Pepper

Yawataya Yuzu Shichimi Pepper

Kikkoman Ponzu Sauce

  • 1 bundle of vermicelli noodle (or noodle of your choice)

Procedure

  1. Wash and slice up napa cabbage into 1-2”pieces. Set aside.

  2. Cut ends off enoki mushrooms and rinse gently over water breaking them into small bundles. Set aside.

  3. With a damp napkin dust off shiitake mushrooms of any dirt.

  4. Using a scissor snip off the stems of the mushrooms (you can save the stems in the freezer and use them for stock!)

  5. Open up the Silken Tofu and slice into desired thickness. Gently place onto a plate.

  6. Cut 2 stalks of scallion and set aside.

  7. In a cast iron or clay pot. Place in the napa cabbage.

  8. Then place in the enoki and shiitake mushrooms.

  9. Put in the Aburaage and Silken Tofu.

  10. Top the middle of the pot with one piece of vermicelli noodle (or a noodle of your choice).

  11. Place pot onto an induction stove (you can also choose to cook over stovetop and serve when everything is cooked.)

  12. Add in the Daisho Chanko Soy Sauce Nabe Hot Pot Soup Base. (optional: to add in additional 1 cup of water to dilute the stock)

  13. Top with slices of beef (or preferred protein.)

  14. Sprinkle with 1⁄4 of the cut scallion. Turn on the heat.

  15. Add in Yuzu Shichimi Pepper and allow pot to come to a small simmer. 16.During this time make your sauce: add in remaining scallions and mix with Ponzu sauce.

  16. Once the soup has come to a boil and the beef slices are cooked it’s ready to eat!

 

By Cat Yeh

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