Soup Stories #26 Joyanabe I Got to Know on Hive / Hiveで知った日本の常夜鍋

When beautiful, sturdy spinach starts appearing at the market, I always feel like making Joyanabe（常夜鍋）. Joyanabe is a simple Japanese hot pot so comforting that you could eat it every day without getting tired of it. Traditionally, it’s made with spinach and thinly sliced pork, but in my vegan version, I combine spinach with thinly sliced daikon radish, tofu, and shiitake mushrooms.

I first learned about this dish through a post by @suminyan10. Unfortunately, I can’t seem to find that original post anymore, but it looked so delicious that I made it right away. Since then, it has become a winter staple in our home.

The preparation is very simple. I usually simmer thin slices of daikon in the soaking liquid from dried shiitake mushrooms. Once the daikon is just tender, I add the spinach and other ingredients, then season lightly with a splash of soy sauce and a bit of citrus juice. Dipping it in ponzu, a Japanese citrus-soy sauce, is also common but over time I’ve come to enjoy it more as a simple soup.

What made me especially happy this time was being able to season it with the yuzu I harvested from my balcony. It was yet sour but sweeter than I expected and absolutely delicious.

I saved a few of the seeds, wondering if my daughter might enjoy planting them. We’ll sow them together during the winter holidays.

Joyanabe is a dish that lets you eat plenty of vegetables while gently warming your body. A hot pot you never get tired of, even when eaten day after day. Prepared as a soup, it’s also wonderfully easy.

I hope you’ll give it a try!

I started making Soup Stories ZINE

Not finished yet but I look forward to work on during the winter holidays 🍲

立派なほうれん草が出回るようになって、常夜鍋を作りたいと思っていました。常夜鍋は、毎日食べても飽きないほどおいしい鍋で、本来はほうれん草と豚肉の組み合わせが一般的ですが、ヴィーガン版ではほうれん草にスライスした大根、豆腐、しいたけを合わせて作っています。

このお鍋の存在は @suminyan10 さんの投稿で知りました。残念ながら当時の投稿はぱっとは見つからず。あまりにおいしそうだったのでさっそく作って、毎年の定番になったのでした。

作り方は簡単で、私の場合は、薄切りの大根を椎茸との戻し汁でさっと火を通して、火が通ったなというタイミングでほうれん草など他の具を入れて、醤油少々、柑橘の果汁で味付けます。ポン酢につけて食べるのもよいのですが、スープとしてシンプルに作るようになりました。

今回とても嬉しかったのが、バルコニーでとれたゆずを使って味をつけられたことでした。思っていた以上に甘みもあり、美味しいの一言。

子供が喜んでくれるかなと、まるまる残っていた種をいくつかとっておきました。冬休み中に一緒に植えようと思います。

野菜をもりもり食べられて、体が温まる常夜鍋。毎日作っても飽きない常夜鍋。スープアレンジだと、支度も片付けも簡単です。ぜひ試してみませんか！

Soup StoriesのZINEを作り始めました

やることはたくさんありそうですが、寒い間に形にしたいです 🍲

Soup Stories（日本語併記です🍲）

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