TOKYO | WASHOKU @ LIVING renewal in progress !!!

Mizore Nabe (Snow Nabe) | 雪鍋

It’s snowing again in Tokyo…whew….

not so bad as of yet but forecast calls for more heavy snowfall towards the evening and overnight.




DSC_0001Surmised from snow….this is a perfect hot-pot to round-up the dinner table on  a cold winter day. The grated radish resembling snow, we call this hot-pot YUKIMI (Watching Snow) NABE (Hot Pot).

The radish plays a mysterious role in this hot-pot.

It simmer the shabu-shabu food (meat, vegetables, tofu) in high temperature braising the food and also-this is the good part-absorbing the excess fat from the meat. Since I personally am sensitive to excess fat (giving me indigestion) the let alone the radish is a digestive helper; this abundant grated radish serves double purpose to my favor – very healthy and low in fat.





Mizore Nabe

Recipe (for 4)

  • 1 large radish
  • 5 cups of dashi (or water)
  • Some salt
  • 300 ~ 500g wafer thin sliced (shabu-shabu) pork belly
  • 1 pack of shungiki
  • 1 ~2 packs of spinach
  • 1 leak
  • 1 pack of Tofu
  • Ponzu (Soy Sauce Vinegar)

Note: Vegetables can be replaced with your choice, namely White Cabbage (Hakusai), Lettuce, Cabbage, Bean Sprouts, etc.

  1. Purchase a wafer thin sliced pork belly (sliced for shabu-shabu).
  2. Wash and prepare the garland chrysanthemum, spinach, leak and slice the vegetables into mouth size portion. (Note – The vegetables will appear on the dinner table)
  3. Peel the radish skin and cut into small pieces, set aside for the food processor.
  4. Place the radish into the food processor and mix until the radish becomes a smoothie texture, without any visible pieces left. We call this ‘daikon oroshi’ (grinded radish) into the nabe (hot pot) to bring to boil.
  5. Add the soup stock at a time to make it into a liquid type of nabe soup. Adjust the taste adding slight salt and some sake if preferred.
  6. Once the hot pot is at it’s boiling point, place the nabe on the table (over a cooking grill) and the hot pot is ready to for shabu-shabu over dinner table.

Mizore Nabe (雪鍋・あわ雪鍋) (4人分)

  • 大根・・・1本
  • 出汁・・・5カップ
  • 塩・・・・少々
  • 豚ロース肉(薄切り)・・・300g〜500g
  • 春菊・・・・・・1束
  • ほうれん草・・・1束〜2束
  • ネギ・・・・・・1本
  • 豆腐・・・・・・1丁
  • ボン酢
  1. 豚肉はなるべく薄いしゃぶしゃぶ肉を買ってくる。
  2. 春菊、ほうれん草、ネキは洗って、適当に食べ易い大きさに切って食卓にあがる容器に並べておく。
  3. 大根は皮を剥き、私はフードプロセッサーで大根下ろしに攪拌していきます。食べる寸前に大根は下ろしてください。
  4. 出汁500ccを加え、鍋を沸騰させれば『食べ始めれます』。
  5. 食卓で好きな具材を各々が入れ、シャブシャブと火の通り具合を見ながら、ポン酢で食べていきます。
  6. 豚肉の油を大根下ろしが吸い取ってくれるのでとってもヘルシーなお鍋です。
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