Photo: Curry Nabe

A hearty curry nabe dish with a slight kick.

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

300 g (10.6 oz)

1 piece

1 stick

1 head

1/2 stick

1 bag

1 bag

2 pieces

1 tbsp

(A)Nabe Sauce

1 cup

4 cups

4 tbsp

2 tbsp


1 stick

1 clove



  1. Mix together the water and tsuyu from (A). Add in the curry powder and evenly mix together.
  2. Place (1) and (B) in a nabe pot and heat over low heat. Once boiling, remove (B), add in the grated ginger and mix well.
  3. Cut the pork into edible size pieces.
  4. Douse the atsuage in hot water to remove some of the oil, then cut into edible size pieces.
  5. Peel the carrot, then shave into thin slices.
  6. Remove the roots from the bean sprouts and tear the cabbage into chunks.
  7. Divide the spring onion into a few 5 cm (2 in) long pieces.
  8. Remove the hard root from the shimeji mushrooms, then break apart.
  9. Add (3)-(8) to (2). Enjoy eating while it is still boiling. If the flavor begins to weaken, pour in some soy sauce.

    *Try adding Udon noodles.