Shironegi nabe is a regional hot pot dish featuring white leeks, a well-known specialty of Tottori Prefecture. It is also called Shironegi Shogun Nabe, or “White Leek General Hot Pot.” Rather than treating vegetables as a side dish, this recipe makes the leek the star of the meal, showcasing its natural sweetness and satisfying texture.
The dish is especially delicious from autumn through winter, when white leeks are in season. The leeks are prized for their pronounced sweetness and crisp, juicy bite, which become particularly appealing when briefly cooked in hot broth.
The broth is prepared in a traditional clay pot using stock made from kombu kelp and bonito flakes, then seasoned with soy sauce and mirin. Diners dip thin pieces of white leek into the simmering broth in the same way as shabu-shabu, cooking them just long enough to bring out their flavor while preserving their distinctive texture.
An essential part of shironegi nabe is its distinctive dipping sauce. Finely chopped green onions are combined with sashimi made from yellowtail or another blue-backed fish, creating a fragrant condiment that adds depth to the dish.
The mixture is served with ponzu, a citrus-based soy sauce, or sesame sauce. The combination of sweet white leeks, savory fish, and aromatic green onions creates a delicious balance of flavors and textures. This pairing is what makes the hot pot particularly memorable.
Shironegi nabe can be enjoyed at restaurants throughout the city that feature Tottori’s white leeks. Look for establishments displaying the official “White Leek Cuisine Restaurant” certification mark to help identify places serving dishes that celebrate this local specialty.
For visitors exploring the Yonago, Mount Daisen, and Sakaiminato area, this hot pot is an excellent choice during the colder months. It offers a fresh perspective on Japanese hot pot cuisine by allowing a humble local vegetable to take center stage.