📝 About This Recipe
Tonyu-nabe is a beloved Japanese winter classic, celebrated for its incredibly smooth, creamy broth and its ability to warm the soul. This hot pot balances the nutty sweetness of premium soy milk with the savory depth of dashi and white miso, creating a luxurious base for tender proteins and crisp vegetables. It is a masterpiece of 'washoku' balance, offering a healthy yet deeply satisfying communal dining experience that transforms simple ingredients into a sophisticated feast.
🥗 Ingredients
The Creamy Broth Base
- 3 cups Unsweetened Soy Milk (high quality, additive-free preferred)
- 3 cups Awase Dashi (kelp and bonito stock)
- 3 tablespoons White Miso Paste (Saikyo miso works beautifully for sweetness)
- 2 tablespoons Mirin
- 1 tablespoon Usukuchi (Light) Soy Sauce
- 1 inch Ginger (freshly grated)
Proteins and Tofu
- 300 grams Pork Belly (paper-thin slices, Shabu-shabu style)
- 1 block Firm Tofu (cut into 1-inch cubes)
- 2 pieces Aburaage (fried tofu pouches, sliced into strips)
Vegetables and Mushrooms
- 1/2 head Napa Cabbage (cut into 2-inch chunks)
- 1 bunch Mizuna or Baby Spinach (trimmed into 3-inch lengths)
- 1 large Negi or Leek (sliced diagonally)
- 4-6 pieces Shiitake Mushrooms (stems removed, caps decorative-cut)
- 1 pack Enoki Mushrooms (base removed, pulled into small clusters)
- 1/2 Carrot (sliced into thin rounds or flower shapes)
For Serving and Garnish
- 2 tablespoons Toasted Ground Sesame Seeds
- 1 teaspoon Rayu (Chili Oil) (optional for a spicy kick)
- 2 portions Udon Noodles (pre-cooked, for the 'shime' finale)
👨🍳 Instructions
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1
Prepare the vegetables by washing the Napa cabbage and cutting the white stalks into 2-inch pieces and leaves into larger chunks. Keep them separate as stalks take longer to cook.
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2
Prepare the mushrooms: wipe Shiitake with a damp cloth and carve a cross or star pattern into the caps for a professional look. Trim the woody base off the Enoki.
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3
Cut the tofu into uniform cubes and slice the aburaage into thin strips. Arrange all prepared vegetables, proteins, and tofu beautifully on a large platter.
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4
In a Donabe (Japanese clay pot) or a heavy-bottomed pot, combine the dashi, mirin, soy sauce, and grated ginger. Bring to a gentle simmer over medium heat.
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5
Once simmering, add the white parts of the Napa cabbage, the carrots, and the Negi. These denser vegetables need a head start to soften.
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6
Whisk the white miso paste with a ladleful of the warm dashi in a small bowl until smooth, then stir it back into the pot. This prevents miso clumps.
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7
Lower the heat to medium-low and pour in the soy milk. It is crucial not to let the broth boil vigorously once the soy milk is added, or it may curdle and lose its silkiness.
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8
Carefully add the tofu, aburaage, and mushrooms into the creamy broth. Allow them to simmer gently for about 3-5 minutes.
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9
Gently lay the thin slices of pork belly on top of the vegetables. They will cook very quickly in the hot liquid—usually within 1-2 minutes.
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10
Add the Napa cabbage leaves and mizuna last, as they only need to wilt in the residual heat.
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11
Once the pork is no longer pink and the greens have wilted, turn the heat to its lowest setting to keep warm.
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12
Serve immediately at the table, inviting guests to scoop ingredients into their individual bowls with a bit of the creamy broth.
💡 Chef's Tips
Never let the soy milk boil aggressively; a gentle simmer is key to maintaining a smooth, unified texture. Use 'unadjusted' (mu-chosei) soy milk which contains only soybeans and water for the most authentic flavor. If the broth begins to separate, whisk in a small amount of additional miso or a splash of cold dashi to stabilize it. Always blanch the aburaage in hot water for a few seconds before slicing to remove excess surface oil. Don't discard the leftover broth! It contains the concentrated essence of all the ingredients, perfect for the noodle finale.
🍽️ Serving Suggestions
Serve with a side of Ponzu sauce for dipping if you prefer a citrusy contrast to the creamy broth. Pair with a chilled, dry Junmai Ginjo sake to cut through the richness of the soy milk. A bowl of steamed Japanese short-grain rice is perfect for soaking up the extra soup. For the 'Shime' (end of meal), add udon noodles or cooked rice and a beaten egg to the remaining broth to make a rich porridge. Garnish each individual bowl with a sprinkle of Shichimi Togarashi (seven-spice powder) for warmth and aroma.