📝 About This Recipe
Oiwai-nabe is a majestic Japanese hot pot traditionally served during milestones like New Year's (Oshogatsu) or weddings to symbolize prosperity and longevity. This recipe features a luxurious 'Ogon Dashi' (Golden Broth) infused with sea salt and sake, providing a clean canvas for premium marbled wagyu, auspicious red-and-white fish cakes, and hand-carved vegetables. It is a communal masterpiece that brings warmth and elegance to any festive gathering, celebrating the harmony of seasonal ingredients.
🥗 Ingredients
The Golden Broth (Ogon Dashi)
- 6 cups Water (Filtered water is preferred)
- 1 large piece Kombu (Dried Kelp) (Approximately 4x4 inches, wiped with a damp cloth)
- 2 cups Katsuobushi (Bonito Flakes) (Packed loosely; high quality for clarity)
- 1/4 cup Sake (Dry Japanese rice wine)
- 1 tablespoon Mirin (For a subtle hint of sweetness)
- 1 teaspoon Sea Salt (Adjust to taste)
- 1 teaspoon Usukuchi (Light Soy Sauce) (Used for seasoning without darkening the broth)
The Celebratory Proteins
- 1 lb Beef (Wagyu or Ribeye) (Paper-thinly sliced for Shabu-Shabu style)
- 1 log Kamaboko (Fish Cake) (Red and white variety, sliced into 1/4 inch pieces)
- 8 pieces Large Shrimp (Peeled and deveined, tails left on)
- 1 block Tofu (Firm or grilled (Yaki-tofu), cut into cubes)
Vegetables and Accompaniments
- 1/2 head Napa Cabbage (Cut into 2-inch wide pieces)
- 4-6 pieces Shiitake Mushrooms (Stems removed, decorative cross-cut on caps)
- 1 bundle Enoki Mushrooms (Root ends trimmed)
- 1 large Carrots (Sliced into 'plum blossom' shapes using a cutter)
- 1 bunch Shungiku (Chrysanthemum Greens) (Or substitute with baby spinach)
- 1 stalk Mizuna or Negi (Leek) (Sliced diagonally)
👨🍳 Instructions
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1
Begin the dashi by placing the water and kombu in a large Donabe (clay pot) or heavy-bottomed pot. Let it soak for at least 30 minutes to extract the deep umami flavors.
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2
Place the pot over medium heat. Just before the water reaches a rolling boil (look for small bubbles at the edges), remove the kombu to prevent the broth from becoming slimy or bitter.
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3
Add the katsuobushi (bonito flakes) to the pot. Allow the water to come to a boil, then immediately reduce the heat to low and simmer for 2 minutes. Turn off the heat and let the flakes sink to the bottom.
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4
Strain the broth through a fine-mesh sieve lined with a paper towel into a clean bowl. Wipe the pot clean and return the clear, golden liquid to it.
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5
Season the broth with sake, mirin, sea salt, and light soy sauce. This creates the 'Ogon Dashi'—it should be savory and light, not overpowering.
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6
Prepare the vegetables: Cut the Napa cabbage, keeping the white stalks and leafy greens separate. Carve a decorative 'X' or star into the Shiitake caps and use a vegetable cutter to make blossom-shaped carrots.
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7
Arrange the prepared proteins and vegetables artistically on a large platter. In Japanese culture, the presentation is as important as the taste, especially for celebrations.
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8
Bring the broth back to a gentle simmer on a portable tabletop burner. Add the white parts of the Napa cabbage, carrots, and tofu first, as these take longer to cook.
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9
Add the mushrooms, kamaboko, and shrimp. Simmer for 3-5 minutes until the shrimp turn pink and the vegetables are tender-crisp.
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10
Gently place the leafy greens and Negi on top. These only need about 1 minute to wilt in the steam.
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11
Invite guests to take the thin slices of beef with chopsticks and 'swish' them through the hot broth for 10-15 seconds until just cooked through. This is the 'Shabu-Shabu' moment.
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12
Ladle the broth and various ingredients into individual bowls, ensuring everyone gets a mix of colors and textures.
💡 Chef's Tips
Use 'Usukuchi' (light) soy sauce specifically to keep the broth clear and golden; regular soy sauce will turn it brown. Do not boil the kombu, as it releases a bitter taste and cloudy texture. For the most tender beef, ensure it is sliced against the grain and chilled until the very moment of serving. If the broth level gets low, have a small pot of extra hot dashi or water ready to replenish it. Always skim the foam and fat from the surface of the broth during cooking to maintain a clean flavor profile.
🍽️ Serving Suggestions
Serve with a side of Ponzu (citrus soy sauce) and Goma-dare (sesame sauce) for dipping the meat and vegetables. Pair with a premium Junmai Ginjo Sake, served chilled to complement the delicate umami of the dashi. Finish the meal by adding cooked udon noodles or rice and a beaten egg to the remaining broth to make a 'Zosui' (savory porridge). Offer a side of Momiji Oroshi (grated daikon radish with chili) for those who enjoy a subtle spicy kick. A small dish of Japanese pickles (Tsukemono) provides a refreshing crunch between bites of the rich wagyu.