Japanese Hot Pot with Miso, Clams, Shiitakes and Leek (Nabemono)

Wonderfully simple, nabemono is a traditional Japanese wintertime hot pot that brings together a simmering broth, a variety of vegetables, and your choice of seafood or meat. This comforting dish is typically prepared in a nabe, a special pot with thick walls and a lid, traditionally made from earthenware or cast iron. If you don’t have a nabe, you can easily use a Dutch oven, a lidded braising dish, or a soup tureen as a substitute.

Nabemono creates a delightful spectacle when served at the table. As you place the pot on a hot pad or trivet and lift the lid, a fragrant plume of steam escapes, revealing a colorful array of vegetables and freshly opened clams. You can choose to serve the nabemono in individual bowls or allow your guests to personalize their bowls by offering them spoons, chopsticks, and the freedom to select the ingredients they desire.

This particular nabemono recipe features a flavorful combination of dashi, a traditional Japanese broth, paired with white miso for a hint of sweetness and savory depth. Winter or daikon radish, shiitake mushrooms, leeks, spinach, and clams create a harmonious medley of flavors and textures. The addition of black sesame seeds adds a nutty note and visual appeal to the dish.

Preparing nabemono is an interactive and communal experience. It encourages conversation and sharing as everyone selects their preferred ingredients and creates their own customized bowl of goodness. Whether you’re seeking warmth on a chilly day or gathering loved ones for a memorable meal, nabemono offers a heartwarming and delightful dining experience.

INGREDIENTS:

• 4 cups Dashi
• ¼ cup white miso
• 8 ounces winter or daikon radish, sliced ⅛ inch thick
• 8 ounces shiitakes, thinly sliced
• 1 leek, white and light green parts only, sliced
• 4 ounces spinach, stems removed, chopped coarsely
• 12 ounces clams, cleaned
• 2 tablespoons black sesame seeds

INSTRUCTIONS:

1. Preheat the oven to 275°F.
2. Pour the dashi into a saucepan, cover it with a tight-fitting lid, and then bring it to a boil over medium-high heat.
3. While the dashi comes to a boil, prepare your nabe. Take a pastry brush and brush the miso paste along the inside of your pot in a thin, even coat, as though you were painting a canvas. Imagine your pot is split into four wedges. Each wedge will hold a single vegetable, as this makes it easier for your guests to pick and choose what they might add to their individual bowls.
4. Arrange the radishes, mushrooms, leeks, and spinach evenly into the four quadrants of the nabe. Place the clams on top of the vegetables and then sprinkle the sesame seeds over them.
5. Pour the hot dashi over the clams and vegetables. Cover the nabe and transfer it to the oven. Bake for about 15 minutes, or until the clams open freely. Discard any clams that remain closed.
6. Remove the pot from the oven. You can spoon the vegetables and clams into individual bowls and ladle the broth over them or allow your guests to pick what they like from the pot, dropping it into their bowls and topping it off with a ladleful of broth.