Friday, May 10, 2013

Leftover Asian Food Nabe

Nabe is a type of Japanese hot pot where random ingredients are cooked together in a communal tabletop cooker. Meals are started by everyone putting their favorite raw ingredients in and waiting for them to cook in a broth and then eating them as a stew. I've been making Asian food this week and have a lot of random leftover ingredients. I don't have a tabletop cooker, so I cooked all of my ingredients on the stove to make a quick lunch nabe.
~30 min

No pictures for this one sorry. But it was still very tasty!


  • green onions
  • one egg per person
  • mushrooms of any type, the meatier the better
  • chicken or tofu
  • minced garlic
  • chicken stock
  • soy sauce
  • Optional seasonings: rice vinegar, hot pepper paste, dashi, ginger, lemon juice, sesame seeds
  • Your favorite Asian vegetables use at least three: cabbage, carrots, daikon, bean sprouts, potatoes, snow peas, greens:(spinach, bok choy, carrot greens (very tasty!))
  • Serve with rice or asian noodles
For tastier meat and tofu marinade in soy sauce and a little rice vinegar for about an hour. Chop up all of the vegetables. First cook the chicken in a deep dish or large frying pan with some sesame oil over medium heat. Add carrots, potatoes, tofu, cabbage, daikon and cook for about 5-10 minutes. Add the rest of the vegetables to the pan. Immediately add enough chicken stock to just cover everything (supposed to be more like a stew instead of soup). Add seasonings. (I like soy sauce, a little rice vinegar and spicy pepper paste.)

Keep on a low boil until everything is cooked, about 10 -15 min. Finally whisk the eggs in a bowl. While the soup is still rapidly boiling, take a fork and trail the eggs through the broth. Don't stir until the eggs are fully cooked so you create thin strings of eggs in the broth. 

Serve with rice or noodles. Typically people will place their rice or noodles into the broth in their individual serving bowls as they eat to soak up the juices. Very hearty!