Crispy Pork Cutlet Nabe (Pork Cutlet Kimchi Stew)
Easy Homemade Pork Cutlet Nabe Recipe for a Hearty Meal
Elevate your leftover crispy pork cutlets into a delightful meal! This Pork Cutlet Nabe combines a savory and slightly spicy kimchi stew base with tender pork cutlets, soft-cooked eggs, and chewy udon noodles for an incredibly satisfying dish. Enjoy a restaurant-worthy meal right in your own kitchen with this simple recipe.
Main Ingredients
- 2 pieces of Tonkatsu (Pork Cutlet), fried and ready
- 1/2 cup chopped Green Onion (measured with a paper cup)
- 1/2 cup Onion, thinly sliced
- 1 cup Kimchi, chopped
- 2 Eggs, lightly beaten
- 1 packet Enoki Mushrooms, root trimmed and separated
- 1 packet Udon noodles (optional, adjust to your preference)
Savory Broth
- 4 cups Water (or stock, measured with a paper cup)
- 5 Tbsp Tsuyu (Japanese soup base; adjust if using regular soy sauce)
- 1 Tbsp Mirin (sweet cooking wine)
- 1 Tbsp Minced Garlic
- Pinch of Salt (adjust based on kimchi’s saltiness)
- 4 cups Water (or stock, measured with a paper cup)
- 5 Tbsp Tsuyu (Japanese soup base; adjust if using regular soy sauce)
- 1 Tbsp Mirin (sweet cooking wine)
- 1 Tbsp Minced Garlic
- Pinch of Salt (adjust based on kimchi’s saltiness)
Cooking Instructions
Step 1
First, fry the prepared pork cutlets until golden brown and crispy. After frying, place them on paper towels to drain excess oil. This ensures a cleaner taste and texture.
Step 2
While the pork cutlets are draining, heat a little cooking oil in a pot or deep pan. Add the chopped green onions and sauté over medium-low heat until fragrant, creating an aromatic green onion oil. Then, add the sliced onions and stir-fry until they become translucent. This step adds significant depth to the broth’s flavor.
Step 3
Once the onions are softened and somewhat translucent, add the chopped kimchi and stir-fry together until the kimchi is tender. Sautéing the kimchi mellows its tartness and enhances its savory notes, resulting in a richer broth.
Step 4
Pour 4 cups of water (measured with a paper cup) or stock (like anchovy or kelp stock) into the pot with the sautéed ingredients. Using stock will provide an even deeper and more complex flavor profile.
Step 5
Bring the broth to a boil, then add 1 Tbsp minced garlic, 5 Tbsp Tsuyu, and 1 Tbsp Mirin. Stir well to combine. Taste the broth and adjust the seasoning with a pinch of salt, depending on the saltiness of your kimchi. It’s best to add salt gradually.
Step 6
Once the stew is simmering nicely, add the cooked udon noodles and let them simmer for a short while until they are loosened. If you don’t have udon, this dish is also delicious with rice added to the stew.
Step 7
Arrange the cut pork cutlets, cut into bite-sized pieces, around the edges of the pot. Add the prepared enoki mushrooms as well. It’s best to add the pork cutlets towards the end to prevent them from becoming too soggy in the broth.
Step 8
Finally, gently pour the beaten eggs over the pork cutlets and mushrooms. Garnish with the remaining chopped green onions to finish. Let it simmer briefly until the eggs are cooked through. Your delicious Pork Cutlet Nabe is ready to enjoy!
