30 minutes OR LESS
Marukan Japanese Nabe with Ponzu Dipping Sauce and Seasoned Rice
Our Japanese Nabe (Hot Pot) is a tasty combination of a savory broth, fresh vegetables, meat and tofu.
Dipping Sauce:
1 Tbsp
Tamari or Gluten-Free Soy Sauce
1 tsp
Ginger, grated
1 tsp
Sesame Oil
1 Tbsp
Green Onions, finely chopped
Seasoned Rice:
2 Cups
Hot Cooked Rice
Nabe:
8 Cups
Dashi Broth
1 Tbsp
Tamari
To Taste
Kosher or Fine Sea Salt
To Taste
Ground Black Pepper
1 Lb.
Ribeye or Sirloin Steak, thinly sliced (omit for vegetarian and vegan)
1/4 Head
Green Cabbage, thinly sliced
8 oz.
Mushrooms, sliced
1 Block
Firm Tofu, cut into cubes
2
Carrots, thinly sliced
1
Red Onion, thinly sliced
4
Green Onions, sliced
INSTRUCTIONS
In a large pot or a Nabe pot, bring the dashi broth to a gentle simmer over medium heat. Season the broth with tamari, salt, and pepper to taste.
Arrange the thinly sliced beef, cabbage, mushrooms, tofu, carrot, onion, and green onions on separate plates or on a platter.
Once the broth is simmering, each diner can add ingredients of their choice into the pot to cook. Cook the ingredients until they are tender and cooked through. Thinly sliced beef typically cooks quickly, while vegetables and tofu may take a bit longer.
Serve the Nabe hot with the dipping sauce and seasoned rice on the side.
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