Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There is a variety of ways it is prepared and served. Its simplest form is in a hot soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.
Donabe are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. Often, the food is cooked at the table on a gas burner for various nabemono dishes such as shabu-shabu and dishes served simmering including nabeyaki udon. They are sized by sun, one of the Japanese units of measurement.
Fondue is a Swiss melted cheese dish served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, and was popularized in North America in the 1960s.
Shabu-shabu is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound -"swish swish" -emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is considered to be more savory and less sweet than sukiyaki.
A tajine or tagine is a Berber dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
Clay pot cooking is a process of cooking food in a pot made of unglazed or glazed pottery.
Cholent or hamin is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat. Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated in ancient Judea, possibly as far back as the Second Temple period, and over the centuries various Jewish diaspora communities created their own variations of the dish.
Shabu or syabu may refer to:
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Claypot rice, sometimes translated as "rice casserole", is a traditional dinner dish in Southern China and Southeast Asia, mainly Hong Kong, Malaysia and Singapore. The rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. The rice develops a crust similar to that in Korean dolsot bibimbap or Spanish paella. It is commonly served with chicken, Chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options.
Zōsui, or ojiya (おじや), is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and dashi or water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms, and vegetables. It is generally served to those who are sick or otherwise feeling unwell, and is usually only served in the winter.
Thai suki, known simply as suki in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating. Despite the name, the dish only barely resembles Japanese sukiyaki, having more in common with shabu shabu and Chinese hot pot.
Beggar's chicken is a Chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves, and baked slowly using low heat. Preparation of a single portion may take up to six hours. Although the dish is traditionally prepared with clay, the recipe has evolved; for convenience and safety it is often baked with dough, oven bags, ceramic cooking pots, or convection ovens.
Dojo nabe is a Japanese nabemono dish. To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.
Mutton curry is a dish that is prepared from Goat Meat and vegetables. The dish is found in different variations across all states, countries and regions of South Asia.
Hot pot or hotpot, also known as soup-food or steamboat, is a cooking method that originates from China, prepared with a simmering pot of soup stock at the dining table, containing a variety of Chinese foodstuffs and ingredients.
Chongqing hot pot, also known as spicy hot pot, is usually eaten at restaurants, but otherwise is similar to roadside malatang. Chongqing hot pot is similar to the dry stir-fried mala xiang guo (麻辣香锅) which is also eaten in restaurants.
