Japanese Nabe Hot Pot

Chunks of chicken, firm white fish and shrimp cook in a clear, gently savoury broth, alongside crisp napa cabbage and shiitake. Kombu and dried bonito build a clean, briny depth; ponzu sharpens each bowl, while udon noodles finish in the remaining broth.

Instructions

1. Make the kombu and bonito broth

   Put the water and kombu in a large pot and leave to soak for 30 minutes. Heat gently, lifting out the kombu just before the broth boils. Add the dried bonito and simmer for 2 minutes; take the pot off the heat and steep for 5 minutes. Strain.

2. Prepare the ingredients

   Cut the chicken and fish into bite-sized pieces. Peel the shrimp, leaving the tails on. Cut the napa cabbage, leeks and tofu into pieces. Remove the shiitake stems and score the caps.

3. Season the broth

   Return the strained broth to the pot. Stir in the soy sauce and mirin, then bring it to a gentle simmer. Keep the surface quivering rather than at a rolling boil.

4. Cook the ingredients and serve

   Add the chicken, the thicker pieces of napa cabbage and the leeks. Simmer for a few minutes, then add the fish, shrimp, shiitake, tofu and remaining cabbage. Cook until the chicken is cooked through, the fish has turned opaque and the shrimp are pink. Set the pot on the table and ladle the broth and ingredients into bowls, with ponzu alongside. Add the udon to the remaining broth and heat through before serving.

Chef's tips

• Lift out the kombu just before the broth boils; a hard boil can cloud the stock and draw out bitterness.
• Keep the pot at a gentle simmer. A rolling boil breaks up the fish and can crumble the tofu.
• Add the udon only after the other ingredients have been served, so they do not soak up the broth too early.

Storage

Store the broth and cooked ingredients separately for up to 2 days in the fridge. Bring the broth to a simmer and add the udon just before serving. Do not refreeze the seafood.