The first time I made the nabe and I didn’t exactly measure but I have updated with measurements for the stock.
But keep tasting the broth and adjust it to your taste.
Dashi Stock:
1.8 L water
2 Japanese vegetable stock packet
1 kombu dashi packet (with ir without fish if vegan)
3 TB Mirin
3 TB Tamari or soy
Vegetables: place into the pot in order of cooking needs
1/2 small Kabocha squash - peeled and cut into preferred size
Sweet potato dumplings - (1 medium sweet potato baked + flour)
Napa cabbage - 5 leaves cut
Kale - handful
Beech mushrooms - 1/2 a package
3 Trumpet mushroom caps
1/2 lb Tofu - just cut to size
* opttionPurchase leek dumplings - 3 each per person
From scratch vs packets for dried broth.
For a super quick dinner please use the packets, if you have time then please make it from scratch.
When I use the packets I use 2 vegetable packets and 1 kombu dashi packet.
Make the dashi broth from scratch:
add water (I fill the pot half full) add the kombu seaweed and simmer on low.
Another way to do it is to soak it overnight in the water - I have never done it this way.
Simmer the seaweed for 15 minutes then remove it from the pot
(you can make a great furikake with it and mushrooms - see Japanese breakfast).
After removing the seaweed add the vegetable stock, tamari, mirin, and sugar.
Stir to combine, taste for salt and flavor.
MAKE THE HOT POT
Once the broth is settled start to add the vegetables in order of time to cook. I started with kabocha squash, then sweet potato dumplings. I let them medium-high simmer then lowered the heat and added the remaining veggies, tofu, and dumplings.
Once the veggies are cooked the Nabe is ready to eat.
We served with sushi rice.
How to make sweet potato dumplings:
1 medium sweet potato baked and then smashed soft and smooth (I used a fork) then slowly incorporate small amounts of flour into the sweet potato.
I added 2 TB at a time and stirred the dough until it changed consistency.
It went from just a sweet potato to a dough that pulled away from the bowl.
I added a small amount of salt but next time I will increase the salt
(I thought the broth would add some saltiness to the dumpling but it didn’t do as much as I thought it would).
Once the dough is the right texture, with wet hands pinch small balls and lightly roll them into shape and drop them in the broth.
The dumplings cooked in the broth and held their shape, I was unsure of the cooking time and feared they would dissolve but nope!
Here’s the brand of vegetable stock and the same company makes a kombu dashi Stock as well as a smoked flying fish stock.
Another dinner Nabe: spinach, napa cabbage, beech mushrooms, daikon radish, tofu, & from the freezer roasted kabocha squash and butternut squash.
And the delicious handmade sweet potato dumplings.
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