Hearty & Easy Curry Nabe
A Warm and Flavorful Curry Hot Pot
This is a generous curry hot pot, perfect for the whole family to enjoy. It’s packed with various ingredients, making it fun to pick out and savor each bite. Not only is it delicious, but it’s also visually appealing, making your dining table look abundant. Best of all, it’s easy to make, making it a perfect dish for special occasions at home. Warm your body and soul with its comforting broth and plentiful ingredients!
Broth Ingredients- 3 pieces of dried kelp (kombu)
- 1 handful of bonito flakes
Cooking Instructions
Step 1
First, let’s make a delicious broth. In a pot, combine 400ml of cold water and 3 pieces of dried kelp. Bring to a simmer over medium heat and cook for 10 minutes. The kelp will release its umami, significantly deepening the broth’s flavor.
Step 2
After 10 minutes, remove the kelp with a sieve. Reduce the heat to low, add the bonito flakes, and simmer for just 20 seconds. Be careful not to boil the bonito flakes for too long, as it can result in a bitter taste. Quickly remove them to prepare a clear broth.
Step 3
While the broth is simmering, prepare the ingredients for the nabe. Wash and peel the carrot, then slice it into 3-4mm thick half-moon shapes for a beautiful presentation. These shapes are also easy for children to eat.
Step 4
Remove the core from the cabbage and cut it into large, roughly 5 pieces. The sweetness of the cabbage will dissolve into the broth, making the curry soup smoother and richer.
Step 5
Slice the sausages into bite-sized pieces, or score them with a knife to make them look more appealing as they cook. Also, cut the fish cakes into triangles or rectangles for easy eating.
Step 6
Now, let’s start assembling the nabe! Prepare a donabe (earthenware pot) or a hot pot. Line the bottom with the prepared cabbage, ensuring there are no gaps. The cabbage will form the base of the nabe.
Step 7
Arrange the enoki mushrooms attractively on top of the cabbage. Enoki mushrooms absorb the broth’s flavor, adding to the overall richness.
Step 8
Lightly rinse the shimeji mushrooms (you can substitute with shiitake or king oyster mushrooms) under running water, then tear or slice them into bite-sized pieces and place them over the enoki mushrooms.
Step 9
Scatter the beautifully sliced carrots among the mushrooms. The vibrant colors of the vegetables will enhance the dish’s appeal.
Step 10
Add the solid curry roux block to the prepared clear broth. Stir with a spoon until it’s completely dissolved. Ensure the curry roux is fully incorporated without any lumps.
Step 11
Once the curry roux is fully dissolved, heat the broth over medium heat until it starts to bubble vigorously. You’ll soon start to smell the wonderful aroma of curry.
Step 12
When the broth begins to boil, add the prepared sausages, fish cakes, and udon noodles to the nabe pot. All the ingredients will meld together to create a delicious nabe.
Step 13
Adjust the seasoning of the curry nabe. Add 2 Tbsp of soy sauce and stir well. Cook only until the udon noodles are slightly tender – avoid overcooking them. It’s best to turn off the heat immediately after this step.
Step 14
In a separate pot or donabe, add the ground pork. This pork will add a deep, savory flavor to the curry nabe broth.
Step 15
Pour all the udon and broth (curry soup) prepared in step 12 generously into the pot containing the ground pork from step 13. Bring to a simmer over medium heat, allowing the ingredients to cook together.
Step 16
Finally, add 1 Tbsp of curry powder. You can dissolve it in a little water first or add it directly and stir to combine. Adding curry powder will further enhance the curry’s flavor and thickness. Stir well to ensure there are no clumps.
Step 17
Now, simply simmer everything until it’s cooked through and delicious – your Curry Nabe is complete! If you have a portable burner, you can place it on the dining table and keep the nabe simmering as you eat. This way, you can enjoy it hot from start to finish. Savor the warm broth and hearty ingredients together!
