Japanese Nabe (Hot Pot) with Ponzu Dipping Sauce and Seasoned Rice
As the weather cools down, there’s nothing more comforting than gathering around a pot of steaming broth and cooking a variety of fresh ingredients right at the table. This is the essence of Nabe, also known as Japanese hot pot, a communal meal where friends and family can enjoy flavorful broth, tender vegetables, and protein, all dipped in a tangy sauce.
Nabe has deep cultural roots in Japan, where it is particularly popular during the colder months. The word “nabe” literally means “pot,” and the dish has endless variations, depending on the broth, vegetables, and proteins you choose. The beauty of Nabe is its flexibility—you can add meat, tofu, mushrooms, leafy greens, and any seasonal produce to the pot, cooking everything together to create a dish that is both filling and full of flavor.
One of the key components of this recipe is the Ponzu dipping sauce, a tangy, citrus-based sauce that elevates the taste of the cooked ingredients. Made with Marukan Sudachi Ponzu, tamari, rice vinegar, ginger, and sesame oil, this dipping sauce balances the savory notes of the Nabe with a refreshing, zesty finish. Each bite is a crazy good mixture of textures and flavors.
I decided to add some seasoned rice to my Nabe – basically similar to sushi rice seasoned with Marukan Seasoned Rice Vinegar, making this a complete meal.
Nabe is a great way to entertain – it is interactive dining which makes for a great experience. Whether you’re enjoying it as a family meal or hosting a dinner party, Nabe is a great way to celebrate the season. Serve it with seasoned rice, and don’t forget to customize the ingredients to suit your preferences—whether it’s adding tofu for a vegetarian twist or loading it with your favorite veggies.
Dipping Sauce
Ingredients
- ¼ cup Marukan Sudachi Ponzu
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar
- 1 tablespoon tamari or gluten-free soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon green onions , very finely chopped
Instructions
- In a small bowl, combine Marukan Sudachi Ponzu, Marukan Genuine Brewed Rice Vinegar, soy sauce, grated ginger, sesame oil, and chopped green onions. Mix well and set aside.
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Seasoned Rice
Instructions
- Pour 2 tablespoons Marukan Seasoned Rice Vinegar over the cooked rice and gently fold until the rice is evenly coated. Set aside.
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Nabe
Ingredients
- 8 cups dashi broth
- 1 tablespoon tamari
- Kosher or fine sea salt and pepper to taste
- 1 pound thinly sliced ribeye or sirloin steak (omit for vegetarian and vegan)
- ¼ head green cabbage , thinly sliced
- 8 ounces mushrooms of your choice , 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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