Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, spinach nabe hot pot. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Wash the spinach well and chop roughly. Basically, any Nabe (hot pot) toppings go perfect. Add Udon, when it becomes to a boil again, place the toppings. Nabe or nabemono is Japanese hot pot.

Spinach Nabe Hot Pot is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Spinach Nabe Hot Pot is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook spinach nabe hot pot using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach Nabe Hot Pot:

1. Get 1 bunch Spinach
2. Take 200 grams Pork (thinly cut for shabu-shabu)
3. Take 300 grams Tofu (silken or firm)
4. Make ready 1000 ml ＊ Water
5. Make ready 6 grams ＊ Dashi stock granules
6. Take 1 1/2 tbsp ＊ Soy sauce
7. Prepare 1/2 tsp ＊ Salt
8. Get 1 tbsp ＊ Sake
9. Prepare 1 bowl Plain cooked rice
10. Take 2 Eggs

It’s a type of hot pot dish, while ingredients can completely depend on the preference of those eating it. In winter, you may be looking to warm up with some delicious and fun Japanese food. Nabe, which literally means hot pot in Japanese, is a classic winter food in Japan. It’s basically a stew where ingredients like meat, fish, and vegetables are boiled together, but there are actually many different versions of this delicacy.

Instructions to make Spinach Nabe Hot Pot:

1. Wash the spinach well and chop roughly. Cut the stems in half and wash again if any dirt is still stuck.
2. Cut the tofu into 8 pieces. If the pork is thinly-sliced shabu-shabu pork, you don’t need to cut it. If it’s bigger than that, cut the pork in half.
3. Add the ＊ water and seasonings to the earthenware pot and bring to a boil. Add the spinach stems and the pork and cook until the color of the pork changes. Then add the tofu and spinach leaves in that order.
4. When the spinach wilts, it’s done.
5. If you like a lightly salted flavor, eat as is. If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce.
6. At the end of the hot pot meal, add eggs and rice to make a delicious porridge. Top with mitsuba or thinly sliced green onions.
7. Ready to serve and ENJOY!

Nabe, which literally means hot pot in Japanese, is a classic winter food in Japan. It’s basically a stew where ingredients like meat, fish, and vegetables are boiled together, but there are actually many different versions of this delicacy. Take a look at this guide and learn how to best enjoy each one of. Nabemono (鍋物, なべ物, nabe cooking pot + mono thing), or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and things in a pot. Most nabemono are stews and soups served during the colder seasons.

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