Nabemono is a category of Japanese cuisine consisting of a hot pot with broth in which ingredients are cooked, and when brought to the table everybody shares from the pot. In the last decades, it has become popular to bring the pot to the table atop an electric burner, and cook everything tableside. Chef Lippe makes available a variety of Nabemono. He makes the broth, and delivers it in quart gallon containers, and separately the ingredients to be cooked.
Serves 4 to 6 guests. Made to order. Never frozen.
Nabemono dishes available:
Sukiyaki: Thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened shouyu and eaten with a raw egg dip.
Yosenabe: Meat, seafood, egg, tofu and vegetables on a broth made with miso - soy sauce.
Chankonabe: Called sumo-nabe because it is standard fare for sumo wrestlers. Meatballs, chicken, vegetables Tofu and udon.
Oden: Boiled eggs, daikon, konjac, and fishcakes stewed in a light, soy-flavored dashi broth. Karashi (Japanese mustard) is used as a condiment.
Yodofu: Tofu simmered in a kombu stock and served with ponzu and condiments.
Shabu-shabu: Meat, vegetables, tofu, mushrooms to be cooked at tableside in a special broth.
Ishikarinabe: salmon stewed in a miso-based broth with vegetables. Daikon, tofu, konjac, Chinese cabbage, potato, scallions, shiitake mushroom and butter.