Kare Nabe (Japanese Curry Hot Pot)

Name: Kare Nabe (Japanese Curry Hot Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 ml water; 5 g dried kelp (kombu); 4 chicken drumsticks; 1 carrot (peeled, cut into thick rounds); 4 slices kabocha squash ((or butternut squash) skin-on); 1 tbsp curry powder; 1 tbsp dark soy sauce (koikuchi shoyu); 1 tbsp sake; 1 tbsp mirin; ½ tbsp Chinese-style chicken bouillon powder; 1 tsp chili bean sauce (toban djan); 6 black tiger shrimp (shells and veins removed, tail left on); 50 g shimeji mushrooms (or mushrooms of choice); 2 leaves Napa cabbage (roughly cut); 1 Japanese leek (naganegi) (diagonally sliced); 1 green bell pepper (or 2-3 piman, cut into bitesize pieces); 4 tbsp preferred shredded melting cheese; 1 tomato (with a cross scored on the top); 2 ptns cooked ramen noodles

Instructions

Prep:10minCook:20min

This Japanese Curry Hot Pot is a hearty dish packed with chicken, shrimp, and vegetables simmered in a spicy curry-infused broth. It's the perfect comfort dish for a cold evening!

Updated at: Sun, 23 Feb 2025 02:45:55 GMT