Bishu Nabe (Sake-Cooked Meat and Vegetable Hot Pot)
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 13
About this dish
No water or dashi goes into this pot: chicken, gizzards, pork and vegetables cook in sake and whatever moisture the vegetables release.
Read more
The dish comes from Saijo in Higashihiroshima, Hiroshima Prefecture, where sake brewery workers ate it during breaks in brewing. With so little liquid, each ingredient keeps its own flavor, and diners season their portion with salt and pepper. Cooking it in two rounds, half the ingredients at a time, keeps the napa cabbage and garlic chives from going limp.
Ingredients
Instructions
- 1
Cut the napa cabbage into large pieces, carrot into half-moons, white leeks diagonally, and onions into thick wedges.
Cut the garlic chives into 5 cm lengths and slice the garlic into thin rounds.
- 2
Tear the konnyaku into small pieces, parboil, and drain.
Cut the tofu, chicken thigh, and pork into bite-size pieces. Slice through the thick parts of the gizzards so they cook evenly.
- 3
Divide all ingredients and the sake into two batches.
Put the first half of the pork in a wide pot over medium heat. When its fat begins to render, add half the garlic and cook until aromatic.
- 4
Add half the chicken thigh and gizzard, then cook while adding the sake gradually.
Add carrot, onion, and konnyaku first. When the meat is nearly done, add napa cabbage, white leek, tofu, and garlic chives for a shorter cooking time.
- 5
Confirm that the thickest chicken and gizzard pieces have reached 75°C at the center and show no pink.
While the cabbage and chives still hold their shape, season the first batch with half the salt and pepper and eat.
- 6
After the first batch is eaten, repeat the same order with the remaining pork, garlic, chicken, gizzard, sake, vegetables, konnyaku, and tofu. Season with the remaining salt and pepper and eat before the vegetables become soft.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「伝えたい残したい ひろしま県の味料理集」（ひろしま食育・健康づくり実行委員会） · Checked: 2026-08-11
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