“Nabe” is the Japanese word for everything in one pot. There are many kinds of Nabe—it’s simple and great party food. It is also popular to eat in winter to make the body warm. I used chicken in this recipe but you can use beef, pork, seafood, and of course your favorite vegetables.
Yield: 4 servings
Time: 35 minutes
Ingredients
- 1 lb thigh chicken, cut into 2″ pieces
- 1 1/4 lb potatoes (cut into bite sized pieces)
- 10 oz daikon (chopped)
- 1/4 lb celery (chopped)
- 1/2 large onion (chopped)
- 1 lb tofu (cut into large cubes)
- 10 oz fried tofu (cut into small cubes)
- 1/4 lb mushrooms (thick sliced)
- 1/8 lb grated cheddar cheese
- 1 tsp grated ginger
- 1/2 box Japanese curry roux
(1/8 lb) There are three varieties: amakuchi (mild), chukare (medium), and karakuchi (hot). I used sweet, but you can pick your favorite
Spices
- 4 cup dashi soup (or 1/2 tbsp hon-dashi
powder, 4 cup water)
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
Preparation
- Place dashi, mirin, sake, sugar, ginger in a big pot. Add chicken, potato, daikon, celery, onion, mushrooms, deep fried tofu, then cook, covered, for 10 minutes over high heat
- Skim the top, then re-cover and continue boiling over medium heat for 10 minutes
- Add crushed curry roux and mix until it dissolves, then add tofu and boil, covered, for 5 more minutes on low
- Sprinkle cheese on top, then serve on the table in the pot. Lade into small bowls
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