Hakusai Nabe

Nutrition · per serving

Steps

1. 1

   Wipe the kombu clean with a dry cloth if needed. Put the water and kombu into a medium pot and let it stand while you prepare the vegetables; this quick soak helps extract flavor fast. Cut the napa cabbage into 4-5 cm pieces, slice the tofu into large cubes, remove shiitake stems and halve any large caps, slice the carrot thinly on the bias, and cut the spring onion into 4 cm lengths.

   900 ml water10 g kombu400 g napa cabbage300 g firm tofu120 g fresh shiitake mushrooms80 g carrot60 g spring onion
2. 2

   Set the pot over medium heat and bring the kombu water to just below a simmer; remove the kombu just before the water boils to keep the broth clean and not slimy. Ladle a little hot broth into a bowl, whisk in the white miso until smooth, then stir it back into the pot with the soy sauce.

   900 ml water10 g kombu40 g white miso15 ml soy sauce
3. 3

   Add the carrot, shiitake mushrooms, and the thick white parts of the spring onion first. Simmer gently for 3 minutes so the harder vegetables start to soften without clouding the broth.

   80 g carrot120 g fresh shiitake mushrooms60 g spring onion
4. 4

   Add the napa cabbage and tofu, nestling them into the broth rather than stirring hard so the tofu stays intact. Cover and simmer gently for 5-6 minutes, until the cabbage is tender but still bright and the tofu is heated through.

   400 g napa cabbage300 g firm tofu
5. 5

   Add the udon noodles and the green parts of the spring onion. Simmer for 2-3 minutes, or according to the noodle package if needed, until the noodles are hot and loosened. Taste the broth and adjust with a splash more water if it seems too strong.

   200 g udon noodles60 g spring onion
6. 6

   Finish with the toasted sesame oil and toasted sesame seeds. Serve immediately in deep bowls, making sure each portion gets noodles, tofu, mushrooms, cabbage, and plenty of broth.

   5 ml toasted sesame oil6 g toasted sesame seeds

Origin & History

Nabe is a broad category of Japanese one-pot dishes designed for communal eating, especially during colder months. Hakusai, or napa cabbage, is a classic winter hotpot ingredient in Japan because it becomes sweet and tender when simmered. Simple vegetable-and-tofu nabes are common home cooking, valued for being economical, comforting, and easy to adapt.