Nabe of seasonal vegetables

Autumn Hot Pot

As the weather cools it is time to enjoy nabe, or hot pot, lovingly prepared with seasonal vegetables. Hot pot is a selection of meat and vegetables simmered together in a flavourful broth. Japan is famous for Shabu Shabu, pork and vegetable hot pot, and Mizutaki Nabe, chicken hot pot. But vegetarian variations made with mushrooms and tofu are equally restorative. You can be creative, varying the ingredients according to season and mood. 



1 tablespoon soy sauce

1 tablespoon cooking sake

1 tablespoon mirin

1.5 cups water


Hakusai cabbage (also known as Napa or Chinese cabbage) finely sliced

Choice of: Shiitake / Enoki / Shimeji mushrooms

Carrot finely sliced

Choice of : Tofu/ Fish / Chicken / Pork slices

Spring onion chopped into 1 cm pieces

Ginger minced, to taste

Garlic minced, to taste



Combine soy sauce, sake, mirin and water in a donabe (traditional clay cooking pot) or a heavy bottomed saucepan.

Bring to a boil.

Add cabbage, mushrooms, carrot or thinly sliced meat, spring onion, ginger and garlic.

Simmer until vegetables are just tender and meat is cooked through. If using tofu reduce heat to avoid boiling.

Variation: You can also add miso paste, kimchi, udon noodile, rice, or chilli.

Remove from heat.

Pour into serving bowls and serve.