Tonjyu Nabe, or soy milk hot pot, offers a comforting and uniquely flavorful Japanese culinary experience. Unlike traditional, richer hot pots, this vegetarian-friendly option boasts a creamy, subtly sweet broth made with soy milk, dashi, and a touch of mirin. The delicate broth allows the natural flavors of fresh vegetables and other additions to shine, creating a harmonious and healthy meal perfect for a chilly evening. It's surprisingly easy to customize, adapting to your preferences and seasonal ingredients. Think tender tofu, vibrant mushrooms, and leafy greens simmering in a fragrant, velvety broth.
This recipe for Tonjyu Nabe provides a delightful alternative to heavier hot pot options. Ready to experience the creamy deliciousness and simple elegance of this Japanese comfort food? Let's dive into the easy-to-follow step-by-step instructions to create your own perfect bowl of Tonjyu Nabe.
Tools Needed
- Donabe (optional, regular pot can be used)
- Portable stove (for serving)
- Cutting board
- Knife
Ingredients
- Negi (Japanese long green onion)
- Napa Cabbage
- Lotus Root
- Shimeji Mushrooms
- Shiitake Mushrooms
- Carrots
- Firm Tofu
- Boneless Skinless Salmon
- Sesame Paste
- Miso
- Sake
- Mirin
- Dashi
- Soy Milk
- Ponzu Sauce
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Trim the tips off the white parts of the negi and slice them diagonally.
- Cut into 2-inch strips.
- Peel and slice into quarter-inch thick pieces.
- Trim the roots and rinse thoroughly.
- Trim stems, make a shallow incision down the center, and cut diagonally into the incision on both sides to create a cross design.
- Slice diagonally.
- Cut into half-inch thick squares.
- Pat dry and slice into long bite-sized pieces.
Step 2. Prepare and Combine the Broth
- Mix sesame paste, miso, sake, and mirin in a bowl.
- Add dashi to the pot and heat over medium heat.
- Warm the soy milk for 30 seconds.
- Add warmed soy milk and soup seasoning to the dashi, mix well.
Step 3. Cook the Tonjyu Nabe
- Add the prepared vegetables to the pot. If using leafy greens, add them right before serving.
- Cover and bring the nabe to the dining table. Cook salmon at the table to avoid overcooking.
Step 4. Simmer and Serve
- Simmer over medium heat until vegetables are cooked through. Serve with ponzu sauce for dipping.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Don't use the green parts of the negi in the soup, as it will make it slimy.
- If adding leafy greens, add them right before serving after the harder vegetables are cooked.
Nutrition
- Calories: 600
- Fat: 25g
- Carbs: 50g
- Protein: 45g
FAQs
1. Can I use other types of milk instead of soy milk?
While soy milk gives Tonjyu Nabe its characteristic flavor and creaminess, you can experiment with other plant-based milks like almond milk or oat milk. However, the taste will differ, and you may need to adjust seasonings accordingly.
2. What kind of vegetables are best for Tonjyu Nabe?
Almost any vegetable works well! Popular choices include mushrooms (shiitake, enoki), spinach, cabbage, carrots, and daikon radish. Feel free to use your favorite seasonal vegetables.
Enjoy your warm and comforting bowl of Tonjyu Nabe! This versatile recipe allows for endless customization, so feel free to experiment with different ingredients and create your own perfect version. With its creamy texture and delicate flavors, this soy milk hot pot is sure to become a new favorite in your culinary repertoire.