I made nabe with 3 tablespoons each of tahini (sesame paste), mirin, soy sauce and sake with 750mL home made cold brew vegan dashi stock (kombu, dried shiitake and onion skin.) I also made a dip with oyster sauce, tamari, garlic chili sauce, scallions & cilantro. Definitely not a traditional nabe, but still really good. This one looks amazing.
Hello from Singapore! We dont have winter but our December this year is crazy wet... it has been raining everyday. I love that your content has been improving so much on both Tabi Eats and Shinichi's World!
Yummie that a dish for cold weather l like to try to make it awesome meal thanks for sharing this recipe you y'all take care Satoshi did a good job 👍😘😘❤️
I love cooking with you guys. Since I am a vegan, most of your great recipes don't work for me ... this one, other than the fish balls and dashi, will be adjusted and I will enjoy! Thanks Satoshi for mentioning that the fish balls can be omitted and for using tofu!
I have a single person nabe pot and a couple of years ago my husband got me a larger one. One of the best presents he’s gotten me and he thought of it all on his own so I was 100% surprised. I absolutely love making nabe in it ❤️ any and all kinds. In fact I’m going to hit up my local Asian grocery this week so I can make nabe because it looked so delicious 🤤
I do love your food tour videos so much... but I have really missed these cooking videos! I am learning so many good recipes and modifying them to use ingredients available to me in my area. This meal looks amazing!
This looks absolutely amazing brother! Thank you for sharing the recipe! I will definitely be making this with Josh, when he visits over Christmas into the new year! ❤
I love hotpot! Really good on rainy days. Especially now when it's raining almost everyday. I'm gonna try to find kanpyo at Meidi-ya. Love from Singapore!
I love seeing these recipes. though I love the travel and food tasting videos I miss these original recipe videos from you guys. Some of the things you thought of have become a staple in our house :) I only had kanpyo in sushi rolls and I thing I've seen it once as a side dish but I think that was more in a shojin ryori type meal. We love nabe here and always like trying out new ones :)
Wow! Great job Satoshi. That looked so good and it was such a pretty presented hot pot too. (That green onion was huge)😲😆 I love mushrooms but I've never seen Yamabashi mushrooms before, I'd love to try them someday. Thanks guys! Take care.😊
I just walked home from work and it's snowing like crazy, that Nabe looks so good right now! But I'm actually going to a Ramen restaurant later today, so I'll still get some Japanese soup style food. ^^
I'm not japanese but my family makes nabe a lot, I've never heard of kanzuri but we always use la doubanjiang which is a spicy paste made with chilis and broad bean. I've never asked my parents about why we use a chinese condiment for a japanese dish, but I'm guessing its because nobody around here sells kanzuri or many other japanese foods, very interesting. Normally whenever we have nabe, instead of the complete broth being in the pot, we usually have some kind of kombu stock in there, and then to season it by putting a sauce(I think its made with shoyu, a little bit of mirin, and something else I can't remember) in our individual bowls so everyone can control how salty it is (at least I think that's the idea behind it) kinda like how they make ramen. As a result, we usually have to put a lot more broth in our bowls so that everything in there gets seasoned, so it's really more like a soup. It's cool to learn more about this dish, there's so many different ways to make nabe! My family never really experimented much with what type of nabe we make, but I'd like to try others some day!
For more flavor you can put extra finely sliced negi or ham/bacon/meat slices on the bottom to “sacrifice boil” for the dashi enrichment. My Japanese neighbor was so surprised I grew mizuna, mitsuba, bonsai etc and my Lebanese neighbor also when I grew purslane. I have the shaving box (can’t think of the proper name) and some dried fancy bonito and rather expensive dashi konbu I wanted to make some really nice dashi to surprise my neighbor..
It's cold now and this looks perfect. I can't get all the ingredients, but I will get what I can. I've never seen Mizuna in the US, but it may just be my area.
Oh, that looks so delicious! As a plant-based eater, I appreciate a recipe that is easily veganized. I'm going to search out the gourd strips and Japanese chili paste in my local Japanese grocery store. Thank you!
Aloha! Satoshi did such a great job with the nabe. I love it but I have such a hard time cooking just for one😆 Then I stuff myself with it. It's so good. Yay! Thanks for the kanpyo idea. Mele Kalikimaka 🤙🎄
Omg, I made this dish, but without kanpyo. The next time I go to the grocery store, I'll consider buying kanpyo and trying out this recipe. Keep up the awesome work, Satoshi'san and Shinichi'san. And, take care.
Oh, I love this! It's so beautiful and nourishing. And, so easy to make vegan. The yamabushi mushrooms add an interesting texture--I'm a mushroom fanatic, so the more the merrier. Thank you so much, Satoshi-san and Shinichi-san, for warming me up on this chilly day. I'll be sure to add kanpyo to my next nabe!! 😊❤❤
We make nabe in TEXAS! I usually like a soup base like miso from Teso Life, but living in Texas "beggars can't be choosers" so sometimes I just make my own tare or soup.
I make a nabe with halibut, Napa, negi, shiitake, tofu and cook in dashi then dip in ponzu shoyu sauce. It’s so good.
Oh goodness. I love all of your content. But I want more of this! You have inspired me to up my hotpot game. This was so much fun to watch.
You are a good cook Satoshi. Looks yummy
This looks so good. I bet it tastes so earthy and rich.
I made nabe with 3 tablespoons each of tahini (sesame paste), mirin, soy sauce and sake with 750mL home made cold brew vegan dashi stock (kombu, dried shiitake and onion skin.) I also made a dip with oyster sauce, tamari, garlic chili sauce, scallions & cilantro.
Definitely not a traditional nabe, but still really good. This one looks amazing.
Beautiful fresh ingredients.
Hot soups and stews are fantastic in the colder weather for maintaining good health.
Hello from Singapore! We dont have winter but our December this year is crazy wet... it has been raining everyday. I love that your content has been improving so much on both Tabi Eats and Shinichi's World!
Nabe in the winter is always awesome!! We especially like the spicy nabe, sometimes called kimchi flavor.
I love watching you guys bliss out over a delicious meal.
It looks so healthy, pretty much all vegetable! Good for losing weight but also delicious. Good job!
What a beautiful dish! You're a great cook Satoshi-san!
Yummie that a dish for cold weather l like to try to make it awesome meal thanks for sharing this recipe you y'all take care Satoshi did a good job 👍😘😘❤️
Everything you eat on your channel looks marvellously delicious😋
What a lovely dish. Such a wonderful variety of mushrooms. Nice job Satoshi!
I loveeee your cooking videos! I miss it so much! ^^
Thanks for another great idea for soup. Beautiful presentation.
I love cooking with you guys. Since I am a vegan, most of your great recipes don't work for me ... this one, other than the fish balls and dashi, will be adjusted and I will enjoy! Thanks Satoshi for mentioning that the fish balls can be omitted and for using tofu!
I have a single person nabe pot and a couple of years ago my husband got me a larger one. One of the best presents he’s gotten me and he thought of it all on his own so I was 100% surprised. I absolutely love making nabe in it ❤️ any and all kinds. In fact I’m going to hit up my local Asian grocery this week so I can make nabe because it looked so delicious 🤤
I do love your food tour videos so much... but I have really missed these cooking videos! I am learning so many good recipes and modifying them to use ingredients available to me in my area. This meal looks amazing!
LOVE IT when Satoshi cooks !!!!
Well, looks like I'm gonna have nabe for dinner tomorrow. Thank you so much for the recipe!
Just like you, my family and I absolutely LOVE eating this in the wintertime! Yours looks so delicious!
Thanks. Love your cooking videos.
Thank you for thinking about vegan vegetarian options! Aloha! Happy Holidays!
❤️
You two are great. Loved the video, and the background music is wonderful.
So my kids and I are planning on making this and we are really excited!! Thank you for posting lol.
This looks absolutely amazing brother! Thank you for sharing the recipe! I will definitely be making this with Josh, when he visits over Christmas into the new year! ❤
I love hotpot! Really good on rainy days. Especially now when it's raining almost everyday. I'm gonna try to find kanpyo at Meidi-ya. Love from Singapore!
I love seeing these recipes. though I love the travel and food tasting videos I miss these original recipe videos from you guys. Some of the things you thought of have become a staple in our house :) I only had kanpyo in sushi rolls and I thing I've seen it once as a side dish but I think that was more in a shojin ryori type meal. We love nabe here and always like trying out new ones :)
NABE such a yummy warming comfort food!!!! 👍🏻
that looks like an amazing winter dish
Wow! Great job Satoshi. That looked so good and it was such a pretty presented hot pot too. (That green onion was huge)😲😆
I love mushrooms but I've never seen Yamabashi mushrooms before, I'd love to try them someday. Thanks guys! Take care.😊
look tasty....i want make it too
I just walked home from work and it's snowing like crazy, that Nabe looks so good right now! But I'm actually going to a Ramen restaurant later today, so I'll still get some Japanese soup style food. ^^
I'm not japanese but my family makes nabe a lot, I've never heard of kanzuri but we always use la doubanjiang which is a spicy paste made with chilis and broad bean. I've never asked my parents about why we use a chinese condiment for a japanese dish, but I'm guessing its because nobody around here sells kanzuri or many other japanese foods, very interesting.
Normally whenever we have nabe, instead of the complete broth being in the pot, we usually have some kind of kombu stock in there, and then to season it by putting a sauce(I think its made with shoyu, a little bit of mirin, and something else I can't remember) in our individual bowls so everyone can control how salty it is (at least I think that's the idea behind it) kinda like how they make ramen. As a result, we usually have to put a lot more broth in our bowls so that everything in there gets seasoned, so it's really more like a soup. It's cool to learn more about this dish, there's so many different ways to make nabe! My family never really experimented much with what type of nabe we make, but I'd like to try others some day!
For more flavor you can put extra finely sliced negi or ham/bacon/meat slices on the bottom to “sacrifice boil” for the dashi enrichment. My Japanese neighbor was so surprised I grew mizuna, mitsuba, bonsai etc and my Lebanese neighbor also when I grew purslane. I have the shaving box (can’t think of the proper name) and some dried fancy bonito and rather expensive dashi konbu I wanted to make some really nice dashi to surprise my neighbor..
I will make your nabe soon. Thank you so much for the recipe and tutorial Satoshi.
It looks so good!!
Please keep sharing recipes. Awesome 👍
So many mushrooms... Envy
Looks delicious!
Looks really cozy n delicious during this Winter season!!!!
It's cold now and this looks perfect. I can't get all the ingredients, but I will get what I can. I've never seen Mizuna in the US, but it may just be my area.
Oh, that looks so delicious! As a plant-based eater, I appreciate a recipe that is easily veganized. I'm going to search out the gourd strips and Japanese chili paste in my local Japanese grocery store. Thank you!
Thanks so much!!! I learned a lot. Bless you for sharing.
I too don't like the cold and make nabe in the colder months of Summer here in San Francisco..haha
Yum! How lovely 😋
Having Kanpyo as nabe ingredient is so unique! I think Kanpyo contains fiber, magnesium, potassium. This is quite nutritious nabe without meatballs.
Love it..very simple..thq
Aloha! Satoshi did such a great job with the nabe. I love it but I have such a hard time cooking just for one😆 Then I stuff myself with it. It's so good. Yay! Thanks for the kanpyo idea. Mele Kalikimaka 🤙🎄
Yum! Wish we had so many varieties of mushroom n vegetables in the US. And such tasty fish balls to put in the hot pot
I love nabe..❤❤❤
Watching from the Philippines. Itadakimasu!
Thank you so much for sharing! I purchased the package and can't wait for it
Thanks so much. Hope you enjoy!
ill share this with my family! thank you!
it's very delicious, and Japanese hotpot is our favorite. Healthy and yummy. Thanks for your sharing.👍🤝
Looks amazing. I must try to make it.
love the cooking video thanks for your video
Omg, I made this dish, but without kanpyo. The next time I go to the grocery store, I'll consider buying kanpyo and trying out this recipe. Keep up the awesome work, Satoshi'san and Shinichi'san. And, take care.
Looks delicious
Oh, I love this! It's so beautiful and nourishing. And, so easy to make vegan. The yamabushi mushrooms add an interesting texture--I'm a mushroom fanatic, so the more the merrier. Thank you so much, Satoshi-san and Shinichi-san, for warming me up on this chilly day. I'll be sure to add kanpyo to my next nabe!! 😊❤❤
We make nabe in TEXAS! I usually like a soup base like miso from Teso Life, but living in Texas "beggars can't be choosers" so sometimes I just make my own tare or soup.
This looks easy
Absolutely love nabemono
You guys make me so homesick for Okinawa. 😢❤
I love this recipe! Thank you so much
Awesome guys!
Thanks
That looks nice
Ever use nori tsukudane on your rice? I discovered that a little over a year ago and it’s a really nice condiment to add to your arsenal..
Looks great guys…thank you!
Genius 😊
thank you!
Is Maitake seasonal? I've only rarely seen them on shelf at the supermarket here in Bangkok. Love it so much!
Yum!!!!
Omg yummmmmm 😍😍😍😍
Kanpyo is shaved Opo squash. Do you guys eat the fresh squash in Japan?
I wonder if you can make that in a slow cooker/ crock pot?
I have never seen a green onion that large!
The mushrooms should be wash first?
So...is there a difference between nabe and sukiyaki?
This is one of the cheapest & healthiest meals you can eat all time.
You two eat, I'm the hungry one
These are washed mushrooms right
Looks delish - but what is Kanpyo exactly? Is it a veg? Thanks 😊
Kanpyō are dried strips of Calabash Gourd.
Huge fan. Looks delicious. Sinichi, please shave.
Ingredients are available in US unfortunately.