Japanese Dashi Curry Nabe (Hot Pot)
This 20-minute Dashi Curry Nabe cooks meat and vegetables in a rich dashi curry broth. It is a warming and comforting dish for cold days.
20min
460kcal
1457mg
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
- ※This recipe uses our 4X concentrate product. Please check the label for the concentration ratio. If you are using our 3X concentrate product, please adjust the amount of cooking liquid or water accordingly.
Directions
- Cut the chicken into bite-sized pieces. Roughly chop the cabbage. Slice the aburaage crosswise into 1 cm (0.4 in.) wide pieces. Cut the carrot into half-moon slices. Trim off the hard base of the shimeji mushrooms and separate into small bunches. Cut the negi diagonally into 1 cm (0.4 in.) wide pieces.
- Peel the potatoes and cut into quarters. Place in a heat-safe container, cover loosely with a heat-safe lid, and microwave (500 W) for 5 minutes.
- Add (A) to a pot and bring to a boil. Add the curry roux and stir until dissolved. Add the chicken, carrot, and negi, and simmer. Then add the cabbage, aburaage, and potatoes, and cook until all ingredients are tender.
- After enjoying the hot pot, make the risotto. Add the cooked rice and shredded cheese to the pot with the remaining soup, and simmer gently until the cheese is melted.
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.
Glossary
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
