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Japanese Kimchi Nabe Recipe Video

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.

Summary

Preparation Time10 MinCooking Time30 Min

Ready In40 MinDifficulty LevelEasy

Servings4CuisineJapanese

CourseMain DishTasteSavour

MethodSimmeredDishSoup

Main IngredientFish, VegetableInterest GroupHealthy

Ingredients

	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

Nutrition Facts

Serving size

Calories 146 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.67 g3.4%

Trans Fat 0 g

Cholesterol 22.4 mg7.5%

Sodium 1269.9 mg52.9%

Total Carbohydrates 18 g6%

Dietary Fiber 4.6 g18.3%

Sugars 9.6 g

Protein 11 g22.4%

Vitamin A 15.5% Vitamin C 84.7%

Calcium 7.8% Iron 11.4%

*Based on a 2000 Calorie diet

Directions

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.

Editors Review

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