Japanese Dashi Curry Nabe

Japanese Dashi Curry Nabe

The rich aroma of dashi and the spiciness of curry combined.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1 (250 g / 8.8 oz.)

200 g (7 oz.)


1/3 stick




3 blocks (50-60 g / 1.9 oz.)


150 ml (5 oz.)

1000 ml (4 1/4 cups)


  1. Cut the chicken, pork and cabbage into bite-size pieces. Divide each sheet of the fried tofu into four equal triangles.
  2. Peel the potatoes, cut them into 4 equal pieces, and microwave for 5 minutes. Cut the carrots into half circle slices. Cut the onion into wedges. Break the shimeji, enoki mushrooms and broccoli into small clusters or into individual stems.
  3. Heat (A) in a pot. When it begins to boil, add the vegetable in order from hardest to softest. Next, add in the curry roux, and let it dissolve. Finally, add the pork and chicken.

Cooking Basics

Cabbage - bite-size pieces

Separate the leaves, remove the core, cut the leaves in half lengthwise, and then stack. Cut into 3 cm (1.2 in.) wide strips, then cut into 3 cm (1.2 in.) wide squares.

Carrots - half-circle slices

Peel the skin of the carrot. Then remove the stem, cut in half vertically, and slice cut-side down at consistent widths from end to end.

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.


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