Japanese Curry Nabe

This warming Japanese curry nabe transforms your dinner table into a communal experience with tender chicken, fresh vegetables, and aromatic curry broth simmering in one pot. Perfect for cold nights when you want maximum flavor with minimal cleanup – just gather everyone around and let the magic happen.

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Course: Main Course

Cuisine: Japanese

Keyword: Curry

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Large Saucepan

Ingredients

For the Broth:

600 ml water
5 g dried kelp kombu
1 tbsp curry powder
1 tbsp Japanese dark soy sauce
1 tbsp sake
1 tbsp mirin
½ tbsp chicken bouillon powder
1 tsp chili bean sauce

For the Hotpot:

4 chicken drumsticks
1 carrot cut into thick rounds
4 slices kabocha squash
6 peeled black tiger shrimp tail on
50 g shimeji mushrooms
2 leaves Napa cabbage roughly cut
1 Japanese leek diagonally sliced
1 green bell pepper cut into bite-size pieces
4 tbsp shredded melting cheese
1 tomato cross scored
2 portions cooked ramen noodles

Instructions

Simmer water and kombu in a large pot for 10 minutes to create a flavorful dashi broth.
Add chicken drumsticks, carrot, and kabocha squash to the broth. Cook for 15-20 minutes until chicken is tender and vegetables are fork-tender.
Stir in curry powder, Japanese dark soy sauce, sake, mirin, chicken bouillon powder, and chili bean sauce. Mix well to combine all seasonings.
Add shrimp, shimeji mushrooms, Napa cabbage, Japanese leek, and bell pepper to the pot. Cook for 5-8 minutes until vegetables are soft and shrimp turn pink and are fully cooked.
Add the cross-scored tomato and shredded cheese to the pot. Allow cheese to melt and tomato to warm through.
Serve immediately with cooked ramen noodles on the side for dipping and eating alongside the curry nabe.

Notes

Remove kombu before adding other ingredients to prevent the broth from becoming overly salty

Cross-scoring the tomato helps it cook evenly and prevents the skin from bursting

Any melting cheese works well - mozzarella, cheddar, or Japanese cheese blends are excellent choices

Substitute chicken drumsticks with thighs, beef slices, or tofu for different protein options

Add vegetables in order of cooking time needed - harder vegetables first, delicate ones last

Leftover nabe can be stored in the refrigerator for 2 days and reheated gently on the stovetop

For spicier heat, increase chili bean sauce or add fresh sliced chilies

Nutrition