Jyoya Nabe (常夜鍋) is a delightful Japanese hot pot dish that features tender spinach and paper-thin slices of pork, all simmered in a clear Kombu sea kelp broth. While the broth is unseasoned, the cooked ingredients are typically dipped in ponzu sauce for added flavor. The term “Jyoya” translates to “every night,” indicating that this dish is so enjoyable it could easily be served for dinner daily. During the colder months, many Japanese households indulge in variations of this hot pot, even if they don’t specifically refer to it as Jyoya Nabe.
Spinach is available throughout the year, but its peak season runs from November to March. The cold winter weather enhances its sweetness and nutritional benefits, particularly when exposed to frost. During these months, spinach is not only plentiful but also affordable. Winter-harvested spinach boasts approximately three times the vitamin C content of its summer counterpart, making it a fantastic source of essential nutrients such as vitamins A and K, iron, and potassium—ideal for warding off winter colds and illnesses.
While Jyoya Nabe traditionally includes thinly sliced pork, feel free to substitute any protein, such as chicken. The advantage of using paper-thin pork is that it cooks quickly, aligning perfectly with the short cooking time required for spinach. For a heartier option, consider adding meatballs made from ground meat to enrich the broth. Like other Nabe dishes, you can finish your meal by adding rice or noodles to the flavorful broth, creating a satisfying conclusion.
There’s no need to purchase bottled ponzu sauce; it’s easy to prepare at home by mixing soy sauce with citrus juice or rice vinegar. If the mixture is too acidic for your taste, a brief boil for a few seconds can help soften the sharpness.
True to its name, Jyoya Nabe is perfect for everyday dining. Keep it simple by focusing on the essential combination of spinach and meat, and feel free to incorporate any additional ingredients you have on hand. When the evening turns chilly, this warming dish is just what you need!
Jyoya Nabe is a simple Japanese hot pot dish featuring tender spinach and paper-thin sliced pork in a clear Kombu sea kelp broth.
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Place water and dried kombu sea kelp in a pot and let it sit for 30 minutes.
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Meanwhile, cut the spinach into 3-inch (7.5 cm) lengths. Quarter the shiitake mushrooms. Cut the tofu into large cubes, and slice the pork into large bite-sized pieces.
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Start heating the water and sea kelp over medium heat until just before boiling, then remove the sea kelp. Add sake and bring the dashi to a boil. Add the tofu and mushrooms, cooking for a few minutes. Then, add the pork and spinach and cook for an additional minute or two. Serve with ponzu sauce and red pepper.
