Hot Pot & Hot Plate

  • Beef Chicken Hot Pot & Hot Plate Lamb Pork

    Yakiniku

    ‘Yakiniku’ means “grilled meat” in Japanese. The term can refer to grilled meat dishes, but most commonly it refers to the Japanese style BBQ. Bite-size meat and vegetables are cooked on the iron grid or plate over a flame of wood charcoals, or if indoor, gas or electric tabletop grill or hotplate. It’s a great …

  • Beef Hot Pot & Hot Plate

    Shabu Shabu

    The name Shabu Shabu is derived from the “swish swish” sound of cooking the meat in the pot. You need to slice beef block as thinly as you can. Makes 4 Servings Ingredients Kombu 10cm Water Beef (*very thinly sliced) 600 to 800g Your favourite Dipping Sauce Other Ingredient Suggestions Wombok (Chinese cabbage), Mizuna, Lettuce, …

  • Hot Pot & Hot Plate

    Yose Nabe

    Chicken and Seafood are cooked in a soy flavoured dashi, with vegetables in this Nabe dish. We often eat them with Ponzu dipping sauce. Sometimes we cook these ingredients in stronger flavoured dashi, and eat them without dipping sauce. Makes 4 Servings Ingredients White-meat Fish Chicken Chicken Balls Squid Prawns Wombok (Chinese Cabbage) Sspinach Tofu …

  • Beef Hot Pot & Hot Plate

    Basic Sukiyaki

    Very thinly sliced meat or fish is called ‘Sukimi’. Sukimi beef cooked with vegetables in a sweet soy flavoured sauce used to be called ‘Gyuu Nabe’ but came to be known as ‘Sukiyaki’. Makes 4 Servings Ingredients Thinly Sliced Beef 500g Onion 1 to 2 Spring Onion 4 to 5 Wombok (Chinese Cabbage) ¼ Shirataki …