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Somen au tsuyu et wasabi fraisNabe avant cuissonnabe après cuisson

Japanese kimchi nabe stew

Ingredients for 6 people


1. The rice : Wash the rice with cold water and cook in your rice cooker. If you don't have a rice cooker, take a look at our recipe how to cook rice in a pot.

We also wrote a blog article about our tips to cook a perfect Japanese rice.

2. The dashi : In 1,5L of water put 1 sachet of superior dashi and 15g of kombu. Heat up and skim. When boiling, take off the heat and strain using a strainer and kitchen towel. If you want to make a dashi broth from katsuobushi, kombu and shiitake mushrooms, read our golden dashi broth recipe. Once dashi broth is ready, add 3/4 of the bottle of kimchi base spicy sauce. Mix well.

3. The vegetables, tofu and noodles : Wash and cut the Chinese cabbage, the white parts of the leeks and the spring onions. Rinse the noodles and beansprouts. Strain and cut in cubes the firm tofu. Set everything aside.

4. In a traditional nabe (must be used with gas) or a stewpot, arrange the vegetables, the tofu and the konjac noodles. Pour carefully the kimchi broth and heat up. Let cook for about 30min. 

5. When serving, add a little bit of kimchi base spicy sauce and shichimi. Enjoy with rice.

Traditionally, the nabe is placed at the center of the table for everyone to take and eat directly from it. You can do the same or add the vegetables that have cooked in the sauce on top of rice, in individual bowls. If you want to now more about nabe, take a look at our article : the nabe day

Bon appétit !

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