Take Nabe Recipe

Cooking Directions

1. 1

   Prepare the Rice

   Rinse the Koshihikari rice under cold water until the water runs clear. Drain and set aside.

2. 2

   Cook the Rice

   In a pot, combine the washed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and rice is tender. Remove from heat and let it sit covered for 10 minutes.

3. 3

   Prepare the Broth

   In a separate pot, add 2 cups of water, soy sauce, mirin, and a pinch of salt and bring to a gentle simmer.

4. 4

   Cook the Mushrooms and Wagyu

   Add the mixed mushrooms to the broth and cook for 5 minutes. Then, thinly slice the Wagyu beef and add it to the pot. Cook for an additional 3-5 minutes until the beef is just cooked.

5. 5

   Prepare the Egg

   In a small saucepan, boil water and gently lower the farm egg. Boil for about 6-7 minutes for a soft-boiled egg. Remove, cool under cold water, peel, and set aside.

6. 6

   Assemble the Nabe

   In individual serving bowls, place a scoop of cooked rice. Ladle the mushroom and Wagyu broth over the rice. Top with a soft-boiled egg, sprinkle with katsuobushi, and garnish with sliced spring onion.

7. 7

   Serve

   Serve hot, allowing each person to mix the ingredients as they prefer. Season with additional salt and black pepper to taste.