Jyoya Nabe Recipe

Jyoya Nabe (常夜鍋) is a simple Japanese hot pot dish featuring tender spinach and paper-thin sliced pork in a clear Kombu sea kelp broth. While the broth itself is unseasoned, you dip the cooked ingredients in ponzu sauce for flavor. The name “Jyoya” means “every night,” suggesting this dish is good enough to eat for dinner every day. In fact, during the cold season, many Japanese households enjoy versions of this type of hot pot frequently, even if they don’t call it Jyoya Nabe.

Although spinach is available year-round, it peaks from November to March. The cold winter climate actually enhances both its sweetness and nutritional value, especially when exposed to frost. During these peak months, spinach is not only abundant but also reasonably priced. Winter-harvested spinach contains roughly triple the vitamin C content of its summer counterpart, making it an excellent source of nutrients including vitamins A and K, iron, and potassium – perfect for fighting off winter colds and illness.

While Jyoya Nabe traditionally features thinly sliced pork, you can substitute any protein, such as chicken. The beauty of using paper-thin pork is that it cooks quickly, matching the brief cooking time needed for spinach. For a heartier version, try making meatballs from ground meat – they’ll add extra depth to the broth. Like other Nabe dishes, you can finish the meal by adding rice or noodles to the enriched broth, making for a satisfying finale.

Don’t feel obligated to buy bottled ponzu sauce – it’s simple to make at home by combining soy sauce with citrus juice or rice vinegar. If you find the mixture too acidic, a quick boil for a few seconds will help mellow the sharpness.

True to its name, Jyoya Nabe is perfect for everyday dining, so keep it simple. Stick to the essential combination of spinach and meat, then feel free to add whatever other ingredients you have on hand. When the evening turns chilly, this warming dish is just what you need!