Japanese Kimchi Nabe

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.


Daikon 1 , grated
Daikon 1
Fish cakes 2
Sake 2 Tablespoon
Soy sauce 4 Tablespoon
Pork 1⁄2 Cup (8 tbs)
Sugar 1 Tablespoon
Kimchi 1⁄4 Cup (4 tbs)
Cabbage 1 Cup (16 tbs) , bite size pieces
Green onion 4 Tablespoon
Red miso 1 Tablespoon
White miso 1 Tablespoon
Water 1 Cup (16 tbs)
Kombu 2
Knnayaku shavings 1 Ounce


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.

Recipe Summary

Difficulty Level: Easy
Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 4