We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • Serves 4
評価: ( 51 人による評価)

Warm yourself and your family up during the winter with this easy cabbage and pork nabe hotpot recipe. Filling and healthy, this hot pot dish is as easy to make as popping everything in the pan, and ideal for using up any savoury leftovers in the fridge. The lightly seasoned soy sauce and dashi broth will make this nabe a family favourite in the colder months.


1/2 napa cabbage (approx. 600g)
400g thinly sliced pork
1 strip konbu kelp (5-6cm)
360ml dashi stock
1 tbsp light soy sauce
2 tsp soy sauce
1 tbsp mirin
yuzu peel
pinch of ground black pepper


  1. Remove the hard core and stem from the cabbage. Chop the cabbage and the pork into 4 cm pieces.

  2. In a heavy bottomed pot or nabe pan add the dashi stock, light soy sauce, soy sauce and mirin. Set over a medium heat, then add the pork and konbu kelp. Pull apart the pork using long chopstick to make sure it doesn’t stick together while cooking.

  3. Add the cabbage and cover with a drop lid if you have one. Cook until the cabbage is soft, then remove the drop lid.

  4. When the cabbage is your desired level of tenderness remove the konbu from the pot and cut into thin slices, then return to the pot.

  5. Serve into bowls, top with a bit of yuzu peel and a sprinkle of black pepper.


-Instead of using the soy sauce you can use 3 tbsp of shoyu koji. Marinate the meat with half of the shoyu koji for a little while before putting into the pot and put the other half in the pot together with the dashi stock and mirin.