Nabe of yellow peppers, celeriac, shiitake and tofu with rice

Nabe of yellow peppers, celeriac, shiitake and tofu with rice

This is a Japanese-style recipe for a nabe or hotpot, but with yellow peppers (黄色いピーマン), shiitake and celeriac (セレリアック), a root vegetable that is less common in Japan. You need several typically Japanese ingredients for this but I bought everything in the local supermarket except the wakame and the black bean paste which I bought in a local Chinese supermarket.

  • Fermented broad bean paste (called doubanjiang in Chinese or tobanjan (豆板醤) in Japanese) is optional but gives a mild spicy taste to the nabe. Make sure to check the ingredients as there are many types of chilli bean paste and a lot of them are not vegetarian. The Chinese characters are 豆瓣酱. If it says 辛豆瓣酱 then it will be very spicy. The brand I got is Pearl River Bridge Chilli Bean Paste.
  • The wakame seaweed is a traditional ingredient in many nabe recipes. I bought a Korean brand, A+ Hosan Dried Seaweed (Ito Wakame) (紫菜絲).

This recipe requires 30-45 minutes resting and soaking time for the Japanese rice and 20 minutes cooking time.

           • 550 kcal per person  


For two people:

  • Main ingredients:
    • 4 baby yellow peppers (or one large one)
    • half a celeriac (about 200 g)
    • 1 pack of shiitake (200 g)
    • 1 block of firm tofu (200 g)
    • 1 cup of Japanese rice
  • For seasoning I used:
    • a 2 cm piece of ginger, thinly sliced
    • 1 tablespoon miso
    • half a teaspoon black bean paste (tobanjan)
    • 2 teaspoons dried wakame
    • 2 tablespoons mirin (sweet rice wine, optional)


  • Cook the rice (see basics for how to cook rice).
  • Soak the wakame in about half a liter cold water.
  • Wash and clean the shiitake, yellow peppers and celeriac.
  • Cut the vegetables and tofu in pieces of about 2 by 3 cm and about 5 mm thick.
  • Slice the ginger as thin as you can.
  • Put the peppers and ginger in a microwave pot and add the mirin. Cook for 4 minutes at full power (900 W).
  • Add the shiitake, wakame and celeriac and cook for 6 minutes at full power (900 W).
  • Drain the cooking liquid into a bowl and use it to dissolve the miso and black bean paste.
  • Add the tofu pieces to the microwave pot.
  • Pour the miso mixture over the other ingredients and mix.
  • Cook for 3 minutes at full power (900 W).
  • Serve with the rice and season to taste with shichimi togarashi and golden sesame seeds.

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