Jyoya Nabe Recipe

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

Although spinach is available year-round, its peak is from November to March. In fact, the cold winter climate enhances both its sweetness and its nutritional value, especially if exposed to frost. During these peak months, spinach is not only abundant but also reasonably priced. Winter-harvested spinach contains about three times 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 winter colds and illnesses.

Although Jyoya Nabe traditionally contains thinly sliced ​​pork, you can substitute any protein, such as chicken. The great thing about using paper-thin pork is that it cooks quickly, matching the short cooking time needed for spinach. For a heartier version, try making some meatballs with 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, resulting in a satisfying finish.

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 is too acidic, a quick boil for a few seconds will help soften the spiciness.

True to its name, Jyoya Nabe is perfect for everyday dinner, 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 gets chilly, this warming plate is just what you need!