Kimuchi Nabe is a Japanese and Korean combination dish but mostly popular in Japan. Enjoy Kimuchi Nabe with your family and friends together on a table the Japanese way. Place the pot with Kimuchi Nabe in the center and dine with some dashi over the rice or noodles.
1 , grated
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
1 Cup (16 tbs), bite size pieces
1 Cup (16 tbs)
1) In a deep pan with water add the kombu and let it sit for 10 minutes.
2) Remove the kombu, add the konnayaku shavings and bring to a boil. Turn off the heat and allow to stand until the konnayaku shavings sink.
3) Strain the dashi into a larger shallow pan, save some stock and keep aside.
4) Add the grated daikon, fish cakes, daikon slices, sake, soy sauce, pork and cabbage and simmer for 1/2 hour.
5) Stir in the kimchi,sugar and sprinkle green onions.
6) Turn off the heat and stir in the miso.
7) Adjust the soy sauce or salt if required.
The cold wintry months are here and your feet and toes aren`t happy. Your stomach keeps screaming every hour. It the best time for a hot and spicy soup. Watch this video to learn how to make Japanese-Korean nabe. This hotpot is perfect for a family dinner or parties during fall winter months. It is not only very exotic, it’s fun to make because of the almost unlimited varieties of options for ingredients used. Another fun part is nabe is usually served in one big clay pot or iron cast placed over stove with