Stocks and Soups

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

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.
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.

Dashi

What is dashi?
Dashi is Japanese soup stock made (in most cases) from water, bonito flakes (dried skipjack tuna), and kelp (seaweed).
It is probably the most frequently used ingredient in Japanese cooking. Dashi can be used for soups, simmering vegetables, fish and meat.

Katsuobushi (bonito flakes):
Katsuobushi is made from skipjack tuna. Tuna is dried and smoked then shaved for use. Other than using katsuobushi to make soup, it can be used for sprinkling on vegetables or fish for additional flavors. At Tanpopo Noodle Shop we garnish Agedashi Tofu with katsuobushi.

Konbu (kelp):
A type of seaweed also frequently used in Japanese cooking, mainly in making soup stock. It contains a large amount of glutamate acid, the source of its intense flavor and is rich in iodine, calcium and vegetable fiber.

Suggested Recipe for Dashi

* 3 cups Water
* 2 inches Kelp
* 10 grams Bonito Flakes

1. Pour cold water into a pot and add the konbu (you may let konbu soak in water over night for extra flavoring).
2. Place the pot uncovered over a medium heat and bring almost to boiling point. Turn off heat then remove the konbu. Add bonito flakes and let it sit for 15 minutes.
3. Strain the mixture through a fine strainer. Now it is ready for use.

Kimchi Nabe