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Kimchi Nabe

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Kimchi Nabeyaki

My husband and co-owner of Tanpopo Noodle Shop was the person behind all pickles and kimchi-making at the restaurant.  After many trials and errors, our popular kimchi was born and served on all Kimchi Nabeyakis at the restaurant.  

This recipe is easy to make as long as you have all the ingredients ready.  To do so, you can pre-make beef, pre-cook udon (or use frozen), pre-blanch the spinach and make dashi ahead of time so all you have to do is to assemble and heat the Kimchi Nabe.  Feel free to use store-bought kimchi for this recipe unless you like make your own.

This dish is perfect for those cold winter days. Chewy, thick udon noodles with caramelized onion and beef, spicy kimchi, silken tofu, and freshness of spinach in Donabe earthenware to warm your body and soul. 

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Kimchi Nabeyaki

Kimchi Nabe Top View
Thick and chewy udon noodles, simmered beef and onions, kimchi, tofu, and spinach are cooked in broth in a Donabe, a Japanese earthenware directly on a stovetop. This hot and spicy dish will warm your body and soul, especially during chilly winter months.
Course Main Course
Cuisine asian, Japanese
Keyword broth, dashi, earthenware, green onion, kimchi, simmered beef and onion, spinach, udon,
Prep Time 45 minutes
Cook Time 15 minutes
Servings 1 person
Cost $7-10.00

Equipment

  • Donabe, Japanese earthenware with a lid

Ingredients

  • 8 oz cooked udon Use thick and chewy udon. Frozen udon works too
  • 2 cup dashi Japanese broth
  • 6 tablespoon mirin Japanese sweet wine
  • 6 tablespoon light soy sauce sometimes called "think-color" soy sauce
  • 3 oz simmered beef and onion see recipe here:

    https://thejapanesekitchen.com/simmered-beef-and-onions/

  • 2 pieces silken tofu about 2 oz total
  • 2 oz kimchi
  • 1 oz spinach Blanched and squeeze excess water. Cut into half.
  • 1/2 spring green onions chopped
  • shichimi pepper for garnish

Instructions

  • Mix dashi with mirin and light soy sauce to make Tsuyu.
    Kimchi Nabeyaki Ingredients
  • In a single serving Donabe, place cooked or frozen udon and fill it with tsuyu, enough to fill about 3/4 of Donabe.  
  • Place Donabe directly on the stovetop and turn the heat to medium. 
  • When the broth and noodle are hot, arrange beef, tofu, kimchi, and tofu on top.  Continue cooning until Donabe is very hot and broth bubbling. Turn the heat off and garnish it with chopped green onions.  Cover the Donabe with the lid then serve at the table.

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Kabocha Croquettes

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Kabocha Croquettes

There are many ways to make croquettes and this is the most popular version at Tanpopo.  When we first opened the restaurant, we served croquettes with potato, shiitake mushrooms and, beef but quickly started playing with ingredients to create new variations.  In this recipe, we added the Kabocha squash to the potato to brighten the color and add the rich texture and sweetness to the original croquettes. Adding a blend of strongly spiced curry powder helps deepens the flavor. 

-This recipe was requested by Jeremy Lund, a former employee of Tanpopo and a silkscreen artist living in Minneapolis, Minnesota. Thanks, Jeremey!

 

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Kabocha Croquettes

Kabocha croquettes
Cooked potato and Kabocha squash are blended with ground beef and onions with a hint of curry. Panko breaded and deep-fried for perfection. Serve with Tonkatsu sauce, a popular Japanese brown sauce.
Course Appetizer, Main Course
Cuisine asian, Japanese
Keyword beef, curry powder, kabocha squash, onion, panko, potatoes, tonkatsu sauce
Prep Time 15 minutes
Cook Time 1 hour
Servings 4 people
Cost $20.00

Ingredients

  • 300 grams potato (2 Russet or 3-4 Yukon Gold) peeled and cut into 1/2-inch cubes
  • 150 grams Kabocha squash peeled and cut into 1/2-inch cubes
  • 115 grams ground beef
  • 40 grams yellow onion chopped
  • 1-2 teaspoon curry powder I use S&B brand
  • 1/2 teaspoon salt
  • 1 (or more) cup Japanese panko
  • 1 egg mix with 1 tablespoon of water
  • 1/4 cup flour for dusting
  • vegetable oil for drying
  • Tonkatsu sauce

Instructions

  • Fill a medium pot with enough cold water to cover all potatoes and kabocha.   Add potato to the pot with cold water and turn the heat high. Cook the potato until the water starts boiling.  Turn the heat low and cook the potato for another 5 minutes. Once the potatoes are halfway cooked, add kabocha and cook for another 5-7 minutes, until soft but not mushy.  
    Kabocha Croquettes ingredients
  • While the potatoes and kabocha are cooking, heat a saute pan on a stovetop and add 1 teaspoon of cooking oil.  Add chopped onion and cook for a minute or two then add beef. Cook the beef until it’s cooked through then add salt and curry powder.  Turn the heat off and set it aside.  
  • When potatoes and kabocha are cooked, drain the water completely then start mashing.  Add beef and onion to the mixture until beef is well incorporated with potatoes and kabocha.  Let it cool slightly but not cold.  
    Kabocha croquettes mashing
  • Start making croquettes by dividing the mixture into 8.  First, hold the mixture into a ball, then flatten to make it into an oval shape.  
    croquettes shaping
  • Prepare the assembly line of flour, egg mixture and panko.  Dredge croquettes in flour, then in egg mixture then to the panko.  Gently press croquettes onto the panko. Shake off any excess.  
    Croquettes breading
  • Put enough vegetable oil in a pan deep enough to cover croquettes and heat it to 325 degrees.  Once the temperature reaches 325 degrees, gently fry the croquette without overcrowding the pan. Fry croquettes until they are golden brown.  Take them out on paper towels to drain excess oil. Serve hot with Tonkatsu sauce (Japanese brown sauce).  
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Gari, Pickled Ginger

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Japanese Pickled Sushi Ginger

Pickled ginger is often called Gari in Japan. At sushi restaurants, pickled ginger is served between courses to cleanse one’s palate. Gari pickled ginger has a sibling known as benishoga.  This bright red, pickled ginger is a popular accompaniment to salty, street foods like yakisoba. 

I like the clean, natural taste of home-made pickled ginger, so I started making my own couple of years ago on a regular basis.  It takes some time, but it will keep for several weeks in the refrigerator. Young ginger is the best to use, but this recipe works well for any ginger root you’ll find in American grocery stores.  A pinch of turmeric in the recipe helps brighten up the color and health benefits. Enjoy!

–Plates by Koichi Yamamoto from my hometown of Kumamoto.

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Gari, Pickled Ginger

Gari Pickled Ginger
The sliced ginger is marinated in sweet-vinaigrette. Serve with sushi or other Japanese dishes.
Course Side Dish
Cuisine asian, Japanese
Keyword ginger, turmeric, vinegar
Prep Time 30 minutes
Cook Time 10 minutes
Servings 1 pound
Cost $7.00

Equipment

  • Mandoline slicer

Ingredients

  • 1 pound fresh ginger
  • 1 teaspoon salt
  • pinch turmeric

Pickling Brine

  • 1 cup grain vinegar mizkan brand works well
  • 2/3 cup granulated sugar
  • 1 teaspoon salt

Instructions

Pickling Brine

  • Make pickling brine by mixing vinegar, sugar, and salt in a saucepan. Bring the saucepan to a gentle boil, stir often until sugar and salt are dissolved. Turn the heat off and add turmeric. Set it aside to cool.

Making Gari

  • Peel the ginger. Using Mandoline slicer, slice the ginger across the grain to thin sheets. Sprinkle salt and let it sit for 5 minutes.
  • Boil water in a medium pot. Add the ginger and cook for 2 minutes.
    Blanch Sliced Ginger
  • Drain the ginger on to a colander and let it cool a bit. When the ginger is cool enough to handle, squeeze excess water.
  • Add ginger to pickling brine and pickle it at least overnight.
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