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.
