Nabe meals are a familiar food in Japan particularly during winter. The Nabe sits on the table cooker and diners add and eat the meal as it cooks. At the end of the solid contents then often there is added some noodles to the remaining broth and this is then cooked and eaten. A delicious dinner with no rules. The pot or Nabe is traditionally an earthenware dish and this may be the only thing that is proscribed. The variation in this recipe is the addition of tahini which increases the creaminess of the broth and adds more of a substantial element to the meal.


  • 720 ml (3 cups) dashi
  • 2 Tbsp miso
  • 2 Tbsp mirin
  • 1 Tbsp tahini
  • 1 tsp sugar
  • Chicken thighs cut into chunks
  • Pork sliced
  • Prawns
  • Fish cut in chunks
  • Shiitake Mushrooms
  • Enoki Mushrooms
  • Matsutake Mushrooms
  • Shimeji Mushrooms
  • Shirataki (tofu noodles)

Veg group A
  • Carrots
  • Daikon
  • Potatao

Veg group B
  • Ramps
  • Green Onions
  • Yellow Onions
  • Leek
  • Cabbage or Spinach

The technique for a perfectly cooked Nabe is to add the ingredients at the appropriate time so that the finished product is ready to enjoy at the one time.
  1. Prepare the ingredients for the Nabe and bring them to the table on a tray.
  2. In a medium Nabe,  add all the ingredients for the Stock and mix well to combine. Over a table top burner heat the stock until simmering and add a few selected items from the first group of vegetables as well as your meat / fish selection. After they’ve cooked, add some items from the second group, mushrooms, and the shirataki. When those are ready, finish by adding some cabbage or spinach.
  3. Serve with an empty bowl and bowl of rice, with a ladle and long chopsticks or net ladle at the table to pick out the bits each person wants.
  4. It’s also common to finish the meal by adding a bowl of pre-cooked ramen or udon into the left over stock after most of the veggies and meat have been eaten.