Recipe To The Mouth Watering Oyster And Pork Kimchi Nabe At Home

If you want to eat some Japanese dishes, then you can cook it. First you need to clean the niboshi and mix it with the seaweed to the water, clean the oysters and fry it along with the coat of the soy sauce and potato starch, add the onions, kimchi, mushrooms, pork slices, garlic and ginger slices, add the niboshi and boil it, we add the oysters in it, we add the green onion with some of the sesame oil in it, cook it and served it.

Here Is The List Of The Complete Ingredients And The Complete Guide Is Also Listed Below:

Mouth Watering Oyster And Pork Kimchi Nabe

Preparation Time- 15 Minutes
Cooking Time- 30 Minutes
Serves- 3

Ingredients:

Oysters- 120 grams
Sake- 1/4 tablespoon
Soy sauce- 1/2 tablespoon
Potato starch- 2 tablespoon
Pork slices- 100 grams
Onion- 1
Napa cabbage kimchi- 100 gram
Long green onion- 40 gram
Shimeji mushroom- 40 gram
Silken tofu- 150 gram
Spring onion- 80 gram
Dried baby sardines- 2 pieces
Dried Kombu Seaweed- 2 gram
Sake- 3 tablespoon
Gochujang- 2 tablespoon
Miso- 1 tablespoon
Garlic Clove- 1
Ginger Root- 10 grams
Water- 450 ml
Salt- as per taste
Pepper- 1 teaspoon

Method Of Preparation:

Step 1

First lets make a dashi stock for this take niboshi, remove the head and stomach of niboshi, dried baby sardines. Soak the niboshi and the shredded kombu seaweed in a water for 30 minutes. Now take a 120 gram of oysters, put them in salt water for 20 minutes then wash it off with cold plain water and thoroughly remove the moisture.

Step 2

Next combine the 1/4 tablespoon of soy sauce and the 1/4 tablespoon sake in a tray then add oyster in tray, coat them with the seasoning and put them aside. Now take a pan put in on medium heat, pour 3 tablespoon of sesame oil into it as the oil become hot, remove the excess liquid coat each oyster with potato starch and then place  the oyster into the pan, cook it for 2 minutes.

Step 3

Brown the oyster and flip them over than cook it again from another side for another 2 minutes, when both side of the oyster are golden brown, remove the oysters and set a aside. Now lets prepare kimchi nabe ingredient take 100 grams of pork wash them properly then cut it into thinly slices then cut the 2 medium size onion into thick slices.

Step 4

Distribute the sliced onion on the bottom part of a pot, add 5 rice balls. Placing the ingredient in this order will help to cook the onion and keep the noodles from sticking. Now add the pork slices, Napa cabbage kimchi, 40 grams sliced long green onion and the 5 slices of shimeji mushroom then add the 2 crushed garlic cloves and 8 grams of shredded ginger root.

Step 5

Pour dashi stock in the same pan, simmer the kombu and niboshi will make an excellent broth as they are perfectly edible but you can remove them at the end if you like. Then add sake after adding all ingredient in pot, put it on heat and bring it to a boil for 20 minutes and remove the foam. Now, place the 1 tablespoons of miso and 2 tablespoon of fermented chili paste in a bowl and dissolve it with small amount of broth.

Step 6

Add the miso mixture in same pot and distribute evenly. Next, place 150 gram of silken tofu into the pot. When it boil gain and tofu has warmed up, add crispy oysters and add 3 chopped garlic chives. Finally, drizzle in the sesame oil and cook it for another 5 minutes and kimchi nabe is ready.



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