How to Cook: Naoko-san's Signature Tonyu Nabe
Spice up your dinners and learn how to make an authentic Japanese Tonyu Nabe that is perfect for family nights together!
Tonyu Nabe (Soy Milk Hot Pot) is made using a dashi broth base together with soy milk (as the name suggests). It's typically found in tofu restaurants and Ryokans!
Here's what you'll need to make Chef Naoko's signature dish:
- Kuhlbarra Fresh Salmon Portion - 400g*
- Leek - 1pc
- Burdock Root - 20cm
- Large Carrot - 1pc
- Shiitake mushrooms - 4 pcs
- Shirataki (Yam Noodles) - 200g
- Miyakoichi Ready Cooked Udon - 2 x 200g
- Mizuna (optional)
- Sea Salt
- Kikkoman Unsweetened Soy Milk - 750ml
- Dashi Stock - 750ml (from above)
- Yuzu Kosho Paste - 5 Tbsp
- Saikyo Shiro Miso Josen (White Miso) - 10 Tbsp
- Shibanuma Yuzu Katsu (Yuzu Ponzu)
*You can also substitute salmon with Shabu Shabu Pork slices, Scallop, Prawn or Chicken.
What to do:
Making the Dashi Broth:
- Wipe the dried Kombu gently with clean damp cloth, make sure not to remove the white powder too much as it is Umami element of Kombu!
- In a sauce pan, add water together with your Kombu and bring it to a boil
- Let it simmer for 10 mins on low heat before removing any excess scum. You can now remove your pan from the heat
- Plunge the bonito flakes into the stock and bring it back to a boil for another 5 mins
- Place a kitchen towel into a sieve and sieve the stock whilst gently squeezing the bonito flakes to make a powerful dashi flavoured broth!
Preparing the fillings:
- Salmon - Slice your salmon into bite-sized cubes and dust some sea salt on it - this will help to draw out excess water from the Salmon. Set it aside for 15 mins then rinse off the excess water and pat dry
- Leek - Remove the top green part and slice the leek widthways. Your knife should be angled in a slant and each piece should be about 3 cm thick. (Naname Giri)
- Burdock - Scrape the skin off using the back of the blade and slice it lengthways using a peeler to make a ribbon shape. Pour some water into a bowl and soak the Burdock ribbons for about 2-3 mins. This will remove the harsh taste and prevent discoloration.
- Carrot - Peel the skin and halve the carrot lengthways. Halve it again and slice it widthways thinly. (Icho Giri)
- Shiitake - Remove the stems and make a cross shaped slice on the top of the mushrooms and a V-shaped cut. Be sure not to cut it too deep. (Hana Giri)
- Shirataki - Bring it to a bowl for a minute before sieving
- Mizuna - Wash it with running water and sieve
Making the soup:
- Put the Yuzu Kosho paste and White Miso paste into the warm dashi stock (made earlier) and stir until it dissolves
- Pour this into a large pot and add in the soy milk. Mix well
- Remember to taste and adjust with sea salt if necessary
- Place a lid onto the pot and bring it to a boil on medium heat.
- Once it has come to a boil, add in the Leek, Salmon, Shiitake mushroom and Shirataki first and simmer for 5 minutes
- Next, plunge the Burdock ribbons, Carrots and Mizuna and cook for another 3 mins
- Pour the Yuzu Ponzu on a dipping plate and serve it on the side. You can now enjoy a bowl of soup with the fillings!
- Once most of the fillings are gone, you can add in the udon packs now and bring the soup back to a boil and cook for another 3 minutes.
Note: This recipe is good 4 pax :)
You can also watch Naoko cook it live HERE!
Follow Naoko-san on Instagram @naokoskitchensg and check out more of her recipes!