📝 About This Recipe
Shio-nabe is a masterpiece of Japanese simplicity, featuring a crystal-clear broth seasoned with premium sea salt to highlight the pure flavors of fresh seafood and vegetables. Unlike heavier soy or miso-based hot pots, this 'shio' (salt) version offers a light, revitalizing experience that traces its roots back to the nutritious 'chanko' meals of sumo wrestlers. It is the ultimate communal comfort food, designed to warm the soul while keeping the palate refreshed with notes of ginger and kombu dashi.
🥗 Ingredients
The Aromatic Shio Dashi (Broth)
- 6 cups Water (filtered is best)
- 1 piece Kombu (Dried Kelp) (about 4x4 inches, wiped with a damp cloth)
- 2 cups Katsuobushi (Bonito Flakes) (tightly packed)
- 1.5 tablespoons Japanese Sea Salt (adjust to taste)
- 1/4 cup Sake (dry culinary sake)
- 2 tablespoons Mirin (for a hint of sweetness)
- 1 tablespoon Fresh Ginger (grated)
- 1 clove Garlic (grated)
Proteins
- 1 lb Chicken Thigh (boneless, skin-on, cut into bite-sized pieces)
- 1/2 lb Cod or Sea Bass Fillet (cut into 2-inch chunks)
- 1 block Firm Tofu (14 oz, cut into 1-inch cubes)
Vegetables and Mushrooms
- 1/2 head Napa Cabbage (cut into 2-inch pieces, whites and greens separated)
- 2 stalks Negi (Japanese Long Onion) (sliced diagonally into 1-inch lengths)
- 6 pieces Shiitake Mushrooms (stems removed, caps decorative-scored)
- 1 bunch Enoki Mushrooms (roots trimmed, pulled into small clusters)
- 1 medium Carrot (sliced into thin rounds or flower shapes)
- 1 bunch Shungiku (Garland Chrysanthemum) (or baby spinach, roughly chopped)
👨🍳 Instructions
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1
Start the dashi by placing the water and kombu in a large pot (donabe if you have one). Let it soak for at least 30 minutes at room temperature to extract the umami.
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2
Place the pot over medium heat. Just before the water begins to boil, remove the kombu and discard it to prevent bitterness.
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3
Add the katsuobushi (bonito flakes) to the pot. Bring to a boil, then immediately reduce heat to low and simmer for 2-3 minutes. Turn off the heat and let the flakes sink to the bottom.
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4
Strain the liquid through a fine-mesh sieve lined with a paper towel into a clean bowl. Discard the solids and return the clear dashi to the pot.
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5
Stir in the sake, mirin, sea salt, grated ginger, and grated garlic. Taste the broth; it should be savory and pleasantly salty. Keep on low heat.
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6
Prepare your ingredients: cut the chicken, fish, tofu, and vegetables as specified in the ingredients list. Arrange them beautifully on a large platter.
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7
Place the white, crunchy parts of the napa cabbage and the carrot rounds into the broth first, as they take longer to cook.
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8
Add the chicken thigh pieces to the pot. Increase heat to medium-high and bring to a gentle simmer.
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9
Use a spoon or a fine skimmer to remove any gray foam (scum) that rises to the surface from the chicken. This ensures the broth remains crystal clear.
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10
Add the fish chunks, tofu, negi, and shiitake mushrooms. Cover the pot and simmer for about 5-7 minutes until the chicken is cooked through and the fish is opaque.
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11
Tuck the enoki mushrooms and the green leaves of the napa cabbage into the gaps. Simmer for another 2 minutes.
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12
Finally, add the shungiku (or spinach) on top. Cover for 30 seconds just to wilt the greens, then turn off the heat.
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13
Bring the entire pot to the table. Serve into individual bowls, ensuring everyone gets a mix of proteins, vegetables, and plenty of the fragrant broth.
💡 Chef's Tips
Always use high-quality Japanese sea salt; table salt is too harsh and lacks the mineral complexity needed for this broth. If you can't find shungiku, watercress or baby spinach are excellent substitutes that provide a similar fresh bite. Don't overcook the fish; add it toward the end so it remains tender and doesn't flake apart in the broth. To keep the broth clear, always skim the surface frequently as the proteins cook. Save the remaining broth at the end of the meal! It's traditional to add cooked ramen noodles or rice and a beaten egg to create a 'shime' (finishing dish).
🍽️ Serving Suggestions
Serve with a side of Yuzu Kosho (citrus chili paste) for a spicy, acidic kick that cuts through the savory broth. Pair with a chilled, dry Junmai Ginjo sake to complement the clean flavors of the seafood. A small dish of Japanese pickles (tsukemono) provides a nice crunchy contrast to the soft textures of the hot pot. Offer individual small bowls of ponzu sauce for those who prefer an extra tangy dipping option for the tofu and fish. Finish the meal with a light dessert like matcha mochi or a slice of chilled Asian pear.