Yanagawa Nabe (Loach, Burdock, and Egg Hot Pot)

Name: Yanagawa Nabe (Loach, Burdock, and Egg Hot Pot)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: cleaned boneless loach 400 g; sake 50 ml; burdock root 200 g; eggs 4 piece; dashi 600 ml; soy sauce 50 ml; mirin 50 ml; sugar 12 g; Japanese long onion 80 g; ground sansho pepper 2 g

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Boned, opened loach and thin shavings of burdock simmer in sweet soy-seasoned dashi in a shallow pan, then beaten egg is poured over to bind it all softly.

Unlike marunabe, which cooks the fish whole, this Tokyo hot pot uses split loach, and the burdock goes in first to give the broth its earthy flavor. A sprinkle of sansho pepper goes on just before eating.

Ingredients

servings

IngredientAmount

cleaned boneless loach

eggs4 piece

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Instructions

6 steps

1

Keep 400g prepared loach at or below 4C until needed.

Pour over 50ml sake, rest for 5 minutes, drain, and pat dry with clean paper towels.
2

Scrape 200g burdock lightly, shave it into thin slivers, soak in cold water for 5 minutes, and drain.

Slice 80g long onion thinly on the diagonal.
3

Bring 600ml dashi, 50ml soy sauce, 50ml mirin, and 12g sugar to a boil in a shallow hot-pot pan.

Spread in the burdock and cook over medium heat for 5 minutes.
4

Lay the loach over the burdock without overlapping, cover, and simmer for 7 to 9 minutes.

Confirm that the fish is opaque through and flakes easily.
5

Beat 4 eggs lightly, leaving some white and yolk distinction.

Pour in two thirds, cover for 1 minute, then add the rest and scatter the onion. Turn off the heat when the egg is mostly set.
6

Sprinkle with 2g sansho just before eating and serve broth, burdock, loach, and egg together.

For diners who require fully cooked egg, cover and cook 1 minute longer.