Fish Nabe

It’s fall, the leaves are changing colors and the temperature is dropping. Time to break out the nabe pots to warm up the bones. We busted out our nabe pot over the weekend for, ‘sakana no surimi nabe,’ (fish-meatball soup). What a feast it was!


You can get fish balls in any grocery store pre-made which are pretty good, but I suggest making your own. It’s quick and easy so why not?



ground up Iwashi (surimi)
grated garlic
grated ginger
scallions (negi)
miso paste

Put the surimi into a bowl, chop scallions, grate ginger and garlic and add to the surimi mixture. Add a teaspoon of miso (optional) and mix, mix, mix. Refrigerate. When the broth is boiling drop by spoonful into the nabe pot. The fish balls with make the broth taste yummy and that’s when you add the veggies. Hakusai, enoki mushrooms, tofu, cabbage is what we cooked. The beautiful thing about nabe is that there are no rules. Add whatever you want - it will taste good.


Once everything in the pot is eaten you can add noodles or rice to the broth which is absolutely dynamite! I recommend cooking nabe on your stove as opposed to a table-top portable gas cooker. They’re too dangerous!

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5 Responses to Fish Nabe

  1. Albert says:

    damn. shit looks good.

    ps. The black bowl, almost makes this look like a Korean dish.

  2. Billy says:

    Yeah, it was delish! Two of us ate all of it… well, actually, I ate most of it. I went into a food coma shortly thereafter.

  3. yonasu says:

    That does indeed look very good! Not sure where I would find ground up fish and I don’t even have a nabe pot, but I’ll try to remember it for the future ^^;

    • Billy says:

      Thanks for the comment. If you live in Japan then there’s ground fish everywhere. If you can’t find it then you can always get out the cutting board and chop away until you have mush. We were actually thinking about doing that for freshness sake… but I wasn’t about to chop fish for an hour. No nabe pot… no problem. Regular pot will work on the stove just as good. I hope you try making it someday.

  4. McAlpine says:

    Great dish this time of year. I agree.

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