A clean, balanced Japanese hot pot where dashi is the primary flavor and miso plays a supporting role. This version is lighter than typical miso nabe and closer to a restaurant-style broth like Ichiriki’s cleaner profiles.

Servings

2–3 people

Ingredients

Broth

• 4 cups dashi (kombu + bonito preferred)
• 2 tbsp miso (white or awase)
• 1 tbsp sake
• 1 tbsp mirin
• 1 tsp soy sauce

Hot Pot Ingredients

• 8–12 oz thinly sliced pork belly (or beef, chicken thigh)
  • For beef, look for rib-eye or shabu-shabu.

• 3–4 cups napa cabbage (cut into large pieces)
• 1–2 green onions (cut into 2-inch pieces)
• 1 block tofu (cubed)

• 4 shiitake (stems removed)
• 1 bundle enoki (trimmed)
• 1 bundle shimeji (base removed)

Optional Add-ons

• Udon noodles (for finishing)
• Ponzu sauce (for dipping)
• Chili oil or shichimi togarashi (heat)

---

Instructions

1. Prepare Broth
   Heat dashi in a pot over medium heat.
   Add sake, mirin, and soy sauce.
   Lower heat and dissolve miso gently (do not boil after adding miso).
2. Cook Base Vegetables
   Add napa cabbage first. Simmer for 3–5 minutes until slightly softened.
3. Add Remaining Ingredients
   Add tofu, mushrooms, and green onions.
   Simmer gently for another 2–3 minutes.
4. Cook Protein
   Add thinly sliced meat. Cook briefly until just done (1–2 minutes).
5. Serve
   Eat directly from the pot while simmering.
   Dip ingredients in ponzu if desired.

---

Notes

• Keep heat at a simmer — boiling will dull the broth.
• Miso is intentionally reduced to keep the broth light and dashi-forward.
• Layering matters — cabbage first, protein last.
• Add water or dashi if broth reduces too much during cooking.

---

Finish (Optional)

After most ingredients are eaten:

• Add udon noodles to remaining broth
• Simmer 2–3 minutes and serve as a final course