Shabu Shabu and Sukiyaki are both very popular and well-known Japanese hot pot dishes outside of Japan. However, there are many other kinds of hot pot dishes that we also enjoy in Japan including Kimchi Nabe. Today I’d like to introduce Soy Milk Hot Pot, or as we call it Tonyu Nabe (豆乳鍋).
What is Soy Milk Hot Pot (Tonyu Nabe)?
As the name of the recipe suggests, one of the key ingredients for this hot pot is soy milk, which is used as the main flavoring for the base of dashi broth. Vegetables such as napa cabbage, leafy green vegetables, and thinly sliced pork are then added to cook in the hot pot and dipped in the ponzu sauce to enjoy. Meant to be a shared dish where friends and family gather together at the table to enjoy the dish, you can find soy milk hot pot being served at tofu restaurants or ryokan (Japanese inns). The broth has a really delicate flavor. Due to the soy milk in the broth, the taste is naturally sweet and creamy. When all the vegetables and meats are submerged in the broth, everything comes together resulting in a well-rounded, savory hot pot. On the side, a tangy Ponzu sauce is served for you to dip the cooked vegetables and meats for an additional sweet, salty, and citrusy kick to the entire experience.
3 Big Flavors: Soy Milk, Miso, and Sesame Seeds
If you have tried my Vegetarian Ramen recipe, you’re probably familiar with the golden combination of these 3 big flavors. Whenever soy milk is called for in many Japanese recipes, you will often find miso being used alongside. Like peanut butter and jelly, you gotta have one with the other. Soy milk is mild, sweet, and more neutral in flavor, while miso is rich, salty, and bold, which makes the duo the perfect pair in creating an umami-packed broth. Sesame seeds are optional, but I definitely prefer to add them as they add a toasty nutty aroma to the dish.
How To Prevent Soy Milk from Curdling
If I had to add one “challenging” part about this hot pot recipe, it is soy milk curdling. If you are like me who gets obsessive about skimming off the surface of broth until it’s nice and clean, this will probably bother you. You might end up skimming more than enjoying the hot pot. Boiling or simmering can cause the soy milk to curdle. You can reduce curdles by cooking on a lower heat (without boiling), but it can’t be avoided from happening completely. Once you top the hot pot with vegetables and meat, the curdles will not be as visible after all.
Perfect Dinner for Busy Day
In case you’ve never made a hot pot at home, I can’t stress enough that there just aren’t many EASY & QUICK family meals than a hot pot. Here are quick 3 reasons why: To minimize your work for a family weeknight meal, you can prepare a big batch of vegetables in advance on the weekend. I often serve the soy milk hot pot with donabe, the traditional Japanese earthenware pot, but you can serve it with a different pot like Asian style steamboat or a large-size clay pot. Soulful, wholesome and heart-warming, this soy milk hot pot is especially terrific when there’s a chill in the air. It also makes a cozy, fun dish to serve when you have a few guests over.
Other Hot Pot Recipes
Kimchi Nabe Mille-Feuille Nabe How To Season You Donabe
Donabe Seasoning and Care
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