Sesame Soy Milk Nabe Soup – Easy Homemade Hot Pot

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Nabe is an essential dish in the Japanese winter. Sesame soy milk hot pot is one of the most popular flavors and perfect for clod winter day!

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Winter is for Nabe

Nabe is an essential dish in the Japanese winter. We place a tabletop stove in the middle of our table, place the pot on it, and enjoy the hot pot. We often use clay pots in particular.

When there are several people in the family, we add ingredients again and again. The great thing about nabe is that you can eat a lot of meat and vegetables, and it warms you up.

One of the most popular Japanese dishes to eat in Finland during the cold winter months is nabe. But of course, you need to make your own nabe soup. For sesame soy milk nabe, you need to make sure that the sesame seeds do not become lumpy.

Sesame Seeds Become Lumps

Sesame seeds contain a lot of oil. Therefore, if you put sesame paste in a large amount of water and mix it, it will become lumpy and will not mix well. If the sesame paste is first mixed with other seasonings and a small amount of water, it will emulsify well and can be cooked without any lumps.
The same can be said for sesame tofu and sesame dressing.
The Easiest Sesame Dressing
The most simple and ridiculously quick sesami dressing. Goes especially well with different types of salads.
Easy Homemade Sesame Tofu with Starch and Tahini
You can make sesame tofu very easily with sesame paste and potato starch. Tasty and healthy side dish. It tastes good with a sweet sauce.

Adjusted Soy Milk Doesn’t Become Lumps

Most of the soy milk sold abroad is adjusted soy milk. You may be surprised to know that in Japan, non-adjusted soy milk is sold, which is just strained soybeans. We drink it or use it for cooking.

In Finland, I’ve never seen non-adjusted soy milk. Even though it is adjusted soy milk, it is not very low in protein, it just has stabilizers in it. So, it tastes good, is less likely to get lumpy, so is recommended for soy milk hot pot. Of course, you can also use non-adjusted soy milk and enjoy the lumpy part as well.

Add the Sesame just before Eating

There is one more problem when it comes to nabe soup with sesame. Even if you emulsify the sesame seeds well, it will still turn into a lump when you boil it. In order to prevent this, the sesame paste should be dissolved in the soup just before eating. There is no problem with the taste since it is boiled with other seasonings.

However, even with this method, when you add new ingredients and bring it to a boil again, it will inevitably become lumpy. However, the lumpy sesame seeds get mixed in with the ingredients, and it is delicious. This is a unique taste of homemade cooking, so please enjoy the changes in flavor.

Recipes

Sesame Soy Milk Nabe Soup – Easy Homemade Hot Pot Soup

Nabe is an essential dish in the Japanese winter. Sesame soy milk hot pot is one of the most popular flavors and perfect for clod winter day!
Prep Time0 mins
Cook Time30 mins
KeywordMain
Servings4 people
INGREDIENTS
Soup
  • water 700 mL
  • soy sauce 5 Tbsp
  • brown sugar 2 Tbsp
  • sesame oil 1 Tbsp
  • dashi powder 2 tsp
  • soy milk (unsweetened) 300 mL
  • sesame paste 8 Tbsp
Ingredients
  • chicken thigh 300 g
  • thinly sliced pork 300 g
  • chinese cabbage 500 g
  • carrots 300 g
  • vermicelli 50 g
EQUIPMENT
  • Hot pot
  • Electronic scales
  • Measuring spoon
  • Measuring cup
  • Knife
  • Cutting board
INSTRUCTIONS
  • You can use any kind of soy milk you like. Adjusted soy milk with a stabilizer is less likely to clump.
Cooking
  • Put all the ingredients for the soup, except the soy milk and sesame paste, into a pot over medium heat.
  • Add the meat and heat through.
  • Add the vegetables and vermicelli and heat through.
  • Put the sesame paste in a bowl and add a ladleful of the soup, mixing well.
  • Turn off the heat, add the soy milk and sesame paste, and mix well.
  • Turn on the heat and heat until just before boiling, and it’s ready.
  • When it boils, the sesame paste becomes lumpy and gets mixed in well with the ingredients, changing the flavor. Do not boil at first, but after adding more ingredients, bring to a boil and enjoy the change in flavor.
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