Nabe  or Nabemono  is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes. Other dishes within the class are:

Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together ,thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.

Chankonabe (ちゃんこ鍋): was originally served only to Sumo wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon

Yudofu: a very simple dish of tofu simmered in a kombu stock and served with ponzu and various condiments.

Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip.


Shabu shabu: thinly sliced beef and other ingredients, eaten with a ponzu or sesame dip.

Motsunabe (もつ鍋): made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles. The soup bases are mainly soy sauce or miso.
Regional variations
There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō and oyster in Hiroshima. Here are a few examples:

Ishikari-nabe: salmon stewed in a miso-based broth with vegetables. Typical ingredients include daikon, tofu, konnyaku, Chinese cabbage, potato, negi (a type of scallion), shungiku, shiitake mushroom and butter.

Tōhoku Region
Kiritampo-nabe: Kiritampo (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, negi, thin konnyaku. Specialty of Akita Prefecture.

Kantō region
Houtou-nabe: a specialty of Yamanashi. Hōtō (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the like.

Chūetsu region
Momiji-nabe (venison-nabe). Typical ingredients: venison, burdock, shiitake mushroom, negi, konnyaku, tofu, green vegetables, stewed in a miso-based broth.
Kansai region
Udon-suki: udon stewed in broth with various ingredients.
Harihari-nabe: whale meat and mizuna. Specialty of Osaka.

Chūgoku region
Fugu-chiri: Slices of fugu stewed in dashi with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip.
Dote-nabe: Oyster and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.

Shikoku region
Benkei no na jiru: (na means green vegetables, and jiru means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizuna (a kind of Chinese cabbage), hiru (a kind of shallot), and dumplings made from buckwheat and rice

Kyūshū region
Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzu. Ingredients include chinese cabbage, negi, shiitake mushroom or other mushroom, tofu, shungiku, shirataki noodles.

Nabemono are usually eaten with a sauce sometimes called tare, literally "dipping". Several kinds of sauce can be used with additional spices, called yakumi. Typical yakumi include grated garlic, butter, red pepper, a mixture of red pepper and other spices, roasted sesame, or momiji oroshi (a mixture of grated daikon radish and red pepper).

Ponzu: The common pon-zu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and kombu (kelp) stock.

Gomadare (sesame sauce): Sesame sauce is usually made from ground sesame, soy sauce, kelp stock, sake and sugar.

Beaten raw egg. The egg cooks due to the hot ingredients added to it.
Source of above info

A wonderful recipe, by a good friend Luiz Hara, is published in his blog The London Foodie

This is very much a familiar heart warmer for Luiz as he recalls prior times sitting around with his Japanese mother and the rest of the family fishing for the best morsels of this great dish.

The blog itself is worth subscribing to for a no coy review but always polite criticism that many have come to trust and very much appreciate his assessments of London restaurants from the basic to the food specialised (Hamburgers and Fish & Chips) to the very elegant cuisines and restaurants blessing London town.


For Broth:

For Nabe:
  • Finely sliced pork belly or beef
  • Uncooked, peeled prawns
  • Uncooked clams or other shellfish of choice
  • Squid
  • Fish balls or mix of tofu and fish (available from most Asian supermarkets)
  • Firm tofu cut into one inch cubes
  • A large piece of daikon (Japanese white radish)
  • Fine green beans
  • Enoki, shiitake or shimeji mushrooms
  • 400g Harusami (translucent, potato starch, chewy noodles, see below), Soba or Udon Noodles partially cooked (rather al dente) as per packet instructions (available from Asian/Japanese supermarkets)
  • Perilla or shiso leaves or baby rocket (Available from Asian/Japanese grocers)
  • Spring onions or chives, cleaned and chopped in half
  • Gomadare (sesame seed sauce) or Ponzu (citric/soy sauce) can be used to dip the ingredients from the nabe pot before these are eaten(available from most Asian/Japanese supermarkets)optional
  • Other optional ingredients: all of the above can be substituted or complemented by boiled eggs, gyoza dumplings, partially cooked slices of carrots, different types of seafood, chunky pieces of fish (monkfish, cod or salmon), konnyaku (Japanese jelly like foodstuff made from potatoes), other green vegetables or leaves.
Method and specifics are in Luiz post