Clam Nabemono (Japanese Hot Pot)
Flavorful Clam and Vegetable Nabemono
A simple and healthy Japanese-style hot pot featuring clams and fresh vegetables. Enjoy the refreshing and deep broth!
Ingredients- 2 cups Napa cabbage, shredded
- 1/2 cup thinly sliced onion
- 1 cup sliced green onion (scallions)
- 1/2 cup sliced Korean chili pepper (optional, for heat)
- 1 cup thinly sliced radish
- 1 cup sliced shiitake mushrooms
- 1 Tbsp minced garlic
- 200g fresh clams, purged of sand and washed thoroughly
Cooking Instructions
Step 1
Prepare all your ingredients. Wash and chop the vegetables as directed. For the clams, ensure they are purged of any grit by soaking them in salted water for about 30 minutes, then rinse them thoroughly under running water.
Step 2
Shred the Napa cabbage into bite-sized pieces. Slice the onion thinly. Cut the green onions diagonally and the Korean chili peppers thinly. Slice the radish into thin rounds. Slice the shiitake mushrooms.
Step 3
Arrange the shredded Napa cabbage at the bottom of a pot. Neatly layer the sliced onion, radish, shiitake mushrooms, clams, and minced garlic on top of the cabbage. Turn the heat to medium-low, cover the pot, and simmer for about 5 minutes, allowing the vegetables to soften and the ingredients to begin cooking.
Step 4
After 5 minutes, remove the lid. Drizzle about 1-2 tablespoons of cooking oil around the pot. Increase the heat to medium-high and stir-fry the ingredients briefly until they become lightly golden brown. This step helps to enhance the flavors and sweetness of the vegetables and the umami of the clams.
Step 5
Pour 1 liter of water into the pot and bring it to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for a few more minutes. Taste the broth and season with salt or soy sauce as needed. Add the sliced green onions and Korean chili peppers in the last minute of simmering. Serve hot and enjoy this comforting and healthy nabemono!
