📝 About This Recipe
Originating from the bustling food stalls of Osaka, Harihari-nabe is a celebrated winter hot pot named for the 'hari-hari' crunch of fresh mizuna greens. This elegant dish centers on the unique, iron-rich flavor of whale meat, traditionally minke whale, paired with a light yet deeply umami dashi broth. It is a masterclass in Japanese minimalism, where the quality of the ingredients creates a warming, sophisticated dining experience that honors centuries of maritime culinary tradition.
🥗 Ingredients
The Protein
- 400 grams Whale meat (Lean red meat/Akami) (thinly sliced against the grain)
- 100 grams Whale blubber (Unehsu) (optional, thinly sliced for added richness)
The Greens and Vegetables
- 500 grams Mizuna (Japanese mustard greens) (washed and cut into 5cm lengths)
- 2 stalks Naganegi (Long green onion) (sliced diagonally into 1cm thick pieces)
- 2 pieces Aburaage (Deep-fried tofu pouches) (blanched to remove oil and sliced into strips)
- 1 bundle Enoki mushrooms (roots removed and separated)
The Dashi Broth
- 10 cm piece Kombu (Dried kelp) (wiped with a damp cloth)
- 1.2 liters Water
- 30 grams Katsuobushi (Bonito flakes) (high quality for a clear broth)
- 3 tablespoons Usukuchi Shoyu (Light soy sauce) (preserves the light color of the broth)
- 2 tablespoons Mirin (hon-mirin preferred)
- 2 tablespoons Sake (dry culinary sake)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Ginger (freshly grated for the broth)
Condiments
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 pinch Powdered Sansho pepper (adds a citrusy numbing note)
👨🍳 Instructions
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1
Prepare the dashi: Place the water and kombu in a large donabe (clay pot) or heavy saucepan. Let it soak for at least 30 minutes to extract the base flavors.
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2
Place the pot over medium heat. Just before the water reaches a boil, remove the kombu to prevent the broth from becoming slimy or bitter.
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3
Add the katsuobushi to the pot. Allow the water to come to a gentle simmer for 2 minutes, then turn off the heat. Let the flakes sink to the bottom (about 3 minutes).
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4
Strain the broth through a fine-mesh sieve lined with a paper towel into a clean bowl. Discard the solids and return the clear liquid to the pot.
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5
Season the broth by adding the light soy sauce, mirin, sake, salt, and half of the grated ginger. Bring to a very gentle simmer.
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6
Prepare the whale meat: If the meat is very lean, ensure it is sliced as thinly as possible (shabu-shabu style). If using blubber, slice it even thinner.
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7
Prepare the vegetables: Cut the mizuna into 5cm pieces, keeping the stems and leaves somewhat separate as the stems take slightly longer to cook.
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8
Add the sliced naganegi, enoki mushrooms, and aburaage to the simmering broth. Cook for 3-4 minutes until the onions begin to soften.
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9
Stir in the remaining grated ginger. This is crucial for balancing the rich, gamey notes of the whale meat.
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10
Add the mizuna stems to the pot first, followed by the leaves. Mizuna should only be cooked for about 30-60 seconds to maintain its signature 'hari-hari' crunch.
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11
Using chopsticks, gently lay the whale meat slices on top of the greens. Submerge them briefly; whale meat toughens quickly, so it only needs about 20-30 seconds until the color changes.
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12
Immediately turn off the heat. Serve the hot pot in the center of the table, encouraging guests to help themselves to a mix of meat, greens, and broth.
💡 Chef's Tips
Do not overcook the whale meat; treat it like high-quality beef—it is best when just barely cooked through and tender. If whale meat is unavailable, high-quality lean beef or even duck breast makes an excellent substitute for this style of hot pot. Always use 'Usukuchi' (light) soy sauce to keep the broth clear and elegant; dark soy sauce will muddy the delicate flavors of the mizuna. The 'hari-hari' sound refers to the crunch of the mizuna, so ensure you add the greens in small batches as you eat rather than dumping them all in at once. Blanching the aburaage in hot water before slicing is a professional secret that removes excess oil and allows the tofu to soak up the dashi better.
🍽️ Serving Suggestions
Pair this dish with a dry, cold Junmai Ginjo sake to cut through the richness of the whale meat. Serve with a side of steamed white rice or finish the leftover broth by adding udon noodles for a 'shime' (finishing) course. Offer a small dish of grated daikon radish mixed with chili (momiji oroshi) for those who prefer a bit of heat. A side of Japanese pickles (tsukemono) provides a refreshing palate cleanser between bites of the savory hot pot. Sprinkle a little Sansho pepper directly onto the whale meat just before eating to highlight its deep, earthy flavors.