Sesame Miso Hot Pot (Goma Miso Nabe)

Name: Sesame Miso Hot Pot (Goma Miso Nabe)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1½ lb Napa cabbage; 5 green onion; 6 talks Mizuna; 1 bunch garlic chives; 2 pieces tofu pouch; 1 tofu; 1 package shimeji mushrooms; 1 package maitake mushrooms; 1 carrot; 1 burdock root; 1 lb pork loin; 5 cups water; 1 piece kombu; 4 dried shiitake mushrooms; 3 Tbsp white sesame seeds; 2 cloves garlic; 2 Tbsp sake; 1 Tbsp mirin; 4 Tbsp miso paste; kosher salt; doubanjiang; Japanese seven spice

User Reviews

4.9

76 reviews

Excellent

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
441 kcal
Course
Main Course
Cuisine
Japanese

Sesame Miso Hot Pot (Goma Miso Nabe)

Caleb Murray

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This Sesame Miso Hot Pot combines Napa cabbage, green onions, leafy greens like mizuna and garlic chives, tofu varieties, and mushrooms with a savory miso broth enriched by toasted sesame seeds. The broth is prepared with kombu and dried shiitake mushrooms for a deep umami base, enhanced by sake and mirin. Thinly sliced pork loin adds a rich meat element, creating a balanced, hearty one-pot meal that highlights layered Japanese flavors and textures.

Description

Sesame Miso Hot Pot (Goma Miso Nabe) centers around a broth made from kombu, dried shiitake mushrooms, miso paste, and toasted white sesame seeds, which impart a nutty depth. Fresh vegetables including Napa cabbage, mizuna, green onions, garlic chives, and two mushroom varieties contribute varied textures from crisp to tender, complemented by tofu and fried tofu pouches for substance. The optional thinly sliced pork loin adds a savory meat component. Ingredients are prepared by cutting into bite-sized pieces and lightly toasting the sesame seeds for texture and aroma.

The hot pot is generally assembled in an earthenware pot and simmered gently, allowing the flavors to meld. This method steeps the broth ingredients thoroughly, delivering a mild yet complex miso and sesame character, balanced by the fresh vegetables and mushrooms. The addition of sake and mirin refines the broth with slight sweetness and umami depth.

This dish serves well as a warm, comforting communal meal during cooler weather. It can be enjoyed on its own or with rice and small side dishes. The variety of vegetables offers a broad flavor profile, making it a nourishing option that is adaptable to omit pork for vegetarian preferences.

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Ingredients

Servings

1½ lb Napa cabbage (8 leaves)
5 green onion 2 oz, 57 g, or scallions
6 talks Mizuna 3 oz, 85 g; or other leafy greens, Japanese mustard green
1 bunch garlic chives 2 oz, 57 g, aka Chinese chives or Nira
2 pieces tofu pouch 1.4 oz, 40 g, deep-fried, aka aburaage
1 tofu 14 oz, 397 g, medium-firm, aka momen dofu
1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms)
1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms)
1 carrot (5 oz, 140 g)
1 burdock root 5 oz, 140 g, aka gobo
1 lb pork loin skip for vegan/vegetarian, thinly sliced

For the Broth

5 cups water
1 piece kombu 0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece, dried kelp
4 dried shiitake mushrooms (0.7 oz, 20 g)
3 Tbsp white sesame seeds toasted
2 cloves garlic
2 Tbsp sake
1 Tbsp mirin
4 Tbsp miso paste to taste; I use Hikari Miso® Kodawattemasu; adjust the amount based on the type you use

For the Seasonings (optional)

kosher salt Diamond Crystal brand
doubanjiang spicy chili bean paste
Japanese seven spice aka shichimi togarashi

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Instructions

Keep Screen Awake

Gather all the ingredients.

To Prepare the Soup Stock

In a large donabe (earthenware pot, or any large, shallow pot), add 5 cups water, 1 piece kombu (dried kelp), and 4 dried shiitake mushrooms to make cold brew, vegan-friendly dashi. Set aside to steep while you prep the other ingredients.

To Prepare the Hot Pot Ingredients

In a large, ungreased frying pan, add 3 Tbsp toasted white sesame seeds and toast them until fragrant.
Transfer to a Japanese mortar and pestle (suribachi and surikogi). Grind until 90% of the sesame seeds are crushed, keeping 10% uncrushed for texture.
Cut 1½ lb napa cabbage into bite-size pieces. Place them on a large platter.
Cut 5 green onions/scallions, 6 stalks mizuna (Japanese mustard green), and 1 bunch garlic chives (Chinese chives or Nira) into 2-inch (5-cm) pieces.
To remove the excess oil from the aburaage, you have two options: 1) Put the aburaage in boiling water for 15 seconds, flipping once, or 2) blot the oil with a paper towel. I recommend the first option.
Cut 2 pieces aburaage (deep-fried tofu pouch) crosswise into 1-inch strips. Cut 1 medium-firm tofu (momen dofu) block into 9 cubes.
Cut off and discard the bottoms of 1 package shimeji mushrooms and 1 package maitake mushrooms.
Peel and discard the outer skin of 1 carrot. Using the same vegetable peeler, thinly peel the carrot lengthwise into thin strips.
Using the back of the knife, scrape off the skin of 1 gobo (burdock root). The flavor of the gobo is right below the skin, so you do not want to peel it away using a peeler. Then, just like the carrot, peel the gobo into strips with the peeler.
Soak the gobo in water to prevent browning and to remove the bitter taste.

To Season the Soup Stock

Set the donabe with the soup stock ingredients over medium-low heat. Cover and slowly bring it to a simmer. Once simmering, skim off the foam and scum from the dashi.
Remove the kombu (you can reserve it to make Simmered Kombu or Furikake Rice Seasoning). Mince and add 2 cloves garlic (I use a garlic press).
Add 2 Tbsp sake, 1 Tbsp mirin, and 4 Tbsp miso. Let the miso completely dissolved in the ladle before releasing it to the broth.
Add the ground sesame seeds.
Taste the broth (very important!), and adjust the flavor. I added an additional 2 Tbsp miso. You can add Diamond Crystal kosher salt or doubanjiang (spicy chili bean paste) if you like it spicy.

To Cook the Hot Pot

From this point, you can bring the pot to the table to cook OR you can partially cook in the kitchen first and bring it to the table. Also, bring the platter of ingredients, ladles, chopsticks, and other cooking utensils you need to the table (see my post).
You will cook the hot pot in batches. First, add some of the tough/dense ingredients to the broth, such as the tough part of the napa cabbage, followed by the tofu, carrot, and gobo.
Then, add some of the aburaage and green onion. Cover to cook for 10 minutes.
Add some of the 1 lb thinly sliced pork loin and leafy ingredients that will cook fast. Pick up the cooked food and enjoy while hot. Once the cooked ingredients are served and cleared from the pot, add the next batch of ingredients and continue cooking. Enjoy! Sprinkle shichimi togarashi (Japanese seven spice) at the table for an extra spicy kick.

To Store

You can keep the leftovers in an airtight container and store them in the refrigerator for up to 2 days.

Nutrition Information

Show Details

Calories 441kcal (22%) Carbohydrates 35g (12%) Protein 43g (86%) Fat 13g (20%) Saturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 75mg (25%) Sodium 758mg (32%) Potassium 1536mg (33%) Fiber 10g (40%) Sugar 11g (22%) Vitamin A 7878IU (158%) Vitamin C 76mg (84%) Calcium 451mg (45%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 441 kcal

% Daily Value*

Calories	441kcal	22%
Carbohydrates	35g	12%
Protein	43g	86%
Fat	13g	20%
Saturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	75mg	25%
Sodium	758mg	32%
Potassium	1536mg	33%
Fiber	10g	40%
Sugar	11g	22%
Vitamin A	7878IU	158%
Vitamin C	76mg	84%
Calcium	451mg	45%
Iron	5mg	28%