Spinach Nabe Hot Pot

Spinach Nabe Hot Pot

This is an easy nabe hot pot with just spinach, pork, and tofu. It's economical, easy, and cooks in no time. The photo shows 4 servings.

Ingredients: 2 servings

1 bunch
Pork (thinly cut for shabu-shabu)
200 g
Tofu (silken or firm)
300 g
* Water
1000 ml
* Dashi stock granules
6 g
* Soy sauce
1 1/2 tablespoons
* Salt
1/2 teaspoon
* Sake
1 tablespoon
Plain cooked rice
1 bowl


1. Wash the spinach well and chop roughly. Cut the stems in half and wash again if any dirt is still stuck.
2. Cut the tofu into 8 pieces. If the pork is thinly-sliced shabu-shabu pork, you don't need to cut it. If it's bigger than that, cut the pork in half.
3. Add the * water and seasonings to the earthenware pot and bring to a boil. Add the spinach stems and the pork and cook until the color of the pork changes. Then add the tofu and spinach leaves in that order.
4. When the spinach wilts, it's done.
5. If you like a lightly salted flavor, eat as is. If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce.
6. At the end of the hot pot meal, add eggs and rice to make a delicious porridge. Top with mitsuba or thinly sliced green onions.

Story Behind this Recipe

This is a family recipe passed down from my mom.
She makes it without measuring the ingredients, so I recreated the recipe from memory.