Donkatsu Kimchi Nabe: A Hearty and Refreshing Stew
Donkatsu Kimchi Nabe: Enjoy a Warm Yet Refreshing Broth Dish
A delightful stew that is both warm and refreshing. This dish combines the comforting flavors of fried pork cutlet (donkatsu) with the zesty tang of kimchi, creating a satisfying meal that’s perfect for chilly days or when you need a flavorful pick-me-up. It’s an excellent option for both a main course and a delightful accompaniment to drinks.
Ingredients- 1 Donkatsu patty (pork loin cutlet, or thin pork cutlet if preferred)
- 1 large egg
- 1/4 medium onion (about 50g)
- 1 cup kimchi (about 150g), well-fermented
- A small bunch of green onions (scallions), for garnish
- Pinch of salt (for seasoning the pork)
- Pinch of black pepper (for seasoning the pork)
- 1 Tbsp mayonnaise (for seasoning the donkatsu)
- 2 cups water (about 400ml)
- 1/2 Tbsp soup soy sauce (Korean soy sauce, about 7ml)
- 1 Tbsp cooking wine (mirin or rice wine, about 15ml)
- 2 Tbsp dashi soy sauce base (like Tsuyu or a seasoned soy sauce, about 30ml)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Donkatsu Kimchi Nabe. Washing and measuring everything beforehand will make the cooking process much smoother and more enjoyable.
Step 2
Peel the onion and slice it thinly into about 0.5cm thick strips. Cut the kimchi into bite-sized pieces, roughly 2-3cm each. This size is easier to eat in the stew.
Step 3
Crack the egg into a small bowl. Add a pinch of salt and a little black pepper, then whisk well with a fork or whisk until fully combined. Lightly seasoning the egg helps balance the flavors when it’s cooked.
Step 4
Lightly season the donkatsu patty with salt and pepper. Then, spread a thin layer of mayonnaise evenly on both sides. The mayonnaise helps the breadcrumbs adhere better and adds a subtle richness. Coat the patty generously with breadcrumbs. Heat a generous amount of cooking oil in a pan over medium heat and fry the donkatsu until it’s golden brown and crispy on both sides. Frying it this way ensures a delightfully crunchy texture.
Step 5
Once the donkatsu is nicely fried, let it drain slightly on paper towels. Then, cut it into bite-sized pieces (about 2-3cm) so it’s easy to eat in the stew. These pieces will be a star ingredient!
Step 6
Now, let’s make the nabe broth. In a pot, combine 2 cups of water, 1/2 Tbsp soup soy sauce, 1 Tbsp cooking wine, and 2 Tbsp of dashi soy sauce base. Bring this mixture to a boil over high heat. Once boiling, add the prepared kimchi and sliced onions. Reduce the heat to medium and simmer until the kimchi softens and the onions turn translucent. This process allows the tangy flavors of the kimchi to infuse the broth, adding depth.
Step 7
When the onions are translucent and the broth has developed a good flavor, carefully add the cut donkatsu pieces to the pot. The donkatsu will absorb the flavorful broth, becoming even more tender and delicious.
Step 8
Finally, slowly pour the whisked egg mixture in a thin stream over the surface of the simmering stew. Pouring it gently allows the egg to cook into delicate ribbons rather than clumping together. Pouring it while the broth is simmering helps it cook beautifully.
Step 9
Garnish the stew with the chopped green onions. Cover the pot with a lid and let it simmer gently over low heat for about 1-2 minutes, just until the egg is softly set. Be careful not to overcook the egg, as it can become rubbery. Your warm and refreshing Donkatsu Kimchi Nabe is now ready! Enjoy this delightful dish.
