Curry Nabe (カレー鍋, Karē Nabe) is a delicious Japanese hot pot that combines the comforting warmth of Japanese curry with the communal tradition of nabemono (hot pot). Featuring a rich curry-infused broth, tender meat, tofu, mushrooms, seasonal vegetables, and chewy udon noodles, this flavorful one-pot meal is perfect for chilly evenings and family gatherings.
Unlike thick Japanese curry served over rice, Curry Nabe has a lighter, soup-like broth that allows the ingredients to simmer gently while absorbing the fragrant blend of curry spices and savory dashi. The result is a satisfying dish that is both comforting and full of umami.
What Is Curry Nabe?
Curry Nabe is a Japanese hot pot made with a broth flavored by dashi, soy sauce, mirin, and Japanese curry roux or curry powder. A variety of ingredients such as sliced pork, chicken, beef, seafood, tofu, mushrooms, napa cabbage, carrots, and udon noodles are cooked together, creating a rich and hearty meal that everyone can enjoy straight from the pot.
It has become especially popular in Japan as a creative way to enjoy the familiar flavors of Japanese curry in a shared dining experience.
Ingredients
For the Curry Broth
- 6 cups dashi stock
- 2–3 cubes Japanese curry roux, chopped
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (optional)
- 1 teaspoon curry powder (optional, for extra flavor)
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
For the Hot Pot
- 250 g (9 oz) thinly sliced pork, chicken, or beef
- 200 g (7 oz) firm tofu, cubed
- 2 cups napa cabbage, chopped
- 1 cup bok choy
- 1 cup shiitake mushrooms
- 1 cup enoki mushrooms
- 1 carrot, thinly sliced
- 1 onion, sliced
- 1 bunch green onions, cut into 5 cm (2-inch) pieces
- 1 package udon noodles
For Garnish
- Chopped green onions
- Toasted sesame seeds
- Fresh cilantro (optional)
- Shichimi togarashi (optional)
Instructions
Step 1: Prepare the Curry Broth
In a large nabe pot, bring the dashi stock to a gentle simmer.
Add:
- Soy sauce
- Mirin
- Sake
- Garlic
- Ginger
Stir well.
Add the chopped Japanese curry roux and whisk until completely dissolved.
If desired, stir in curry powder for a stronger curry aroma.
Step 2: Arrange the Ingredients
Neatly arrange the sliced meat, tofu, cabbage, bok choy, mushrooms, carrots, onions, and green onions in the simmering broth.
This traditional presentation helps the ingredients cook evenly while creating an attractive hot pot.
Step 3: Simmer
Cover and cook over medium heat for 10–15 minutes until the meat is cooked through and the vegetables are tender but still slightly crisp.
Step 4: Add the Udon
Add the udon noodles during the final 3–5 minutes of cooking.
Allow them to simmer until tender and coated with the flavorful curry broth.
Step 5: Garnish and Serve
Sprinkle with chopped green onions and toasted sesame seeds.
Serve directly from the hot pot while piping hot.
Ladle the broth, noodles, and cooked ingredients into individual bowls.
Tips for Perfect Curry Nabe
- Use Japanese curry roux for an authentic flavor and smooth texture.
- Simmer gently after adding the curry roux to prevent the broth from becoming too thick.
- Slice the meat thinly so it cooks quickly and stays tender.
- Add leafy vegetables toward the end to preserve their bright color and texture.
- Adjust the consistency with additional dashi if the broth thickens too much.
Delicious Variations
Chicken Curry Nabe
Use boneless chicken thighs for a juicy and flavorful version.
Pork Curry Hot Pot
Thinly sliced pork belly adds richness that pairs perfectly with the curry broth.
Seafood Curry Nabe
Add shrimp, scallops, white fish, and mussels for a lighter seafood variation.
Vegetarian Curry Nabe
Use kombu and shiitake dashi with tofu, mushrooms, potatoes, and seasonal vegetables.
Cheese Curry Nabe
Top each serving with shredded mozzarella or Japanese melting cheese for extra creaminess.
Spicy Curry Nabe
Add chili paste or shichimi togarashi for a warming spicy kick.
What to Serve with Curry Nabe
- Steamed Japanese rice
- Onigiri
- Gyoza
- Japanese pickles
- Seaweed salad
- Spinach goma-ae
- Chilled tofu
- Green tea
Storage
Allow the Curry Nabe to cool completely before storing it in an airtight container.
Refrigerate for up to 2 days.
Reheat gently over medium-low heat, adding extra dashi if needed to thin the broth.
For the best texture, cook fresh udon noodles separately when serving reheated leftovers.
Nutritional Information (Per Serving)
- Calories: 430
- Protein: 28g
- Carbohydrates: 32g
- Fat: 20g
- Fiber: 5g
- Sodium: 1,050mg
Nutritional values are approximate and may vary depending on the ingredients used.
Frequently Asked Questions
What makes Curry Nabe different from Japanese curry rice?
Japanese curry rice uses a thick curry sauce served over rice, while Curry Nabe has a lighter, soup-like curry broth designed for simmering vegetables, meat, tofu, and noodles.
Which curry roux should I use?
Any Japanese-style curry roux works well. Mild, medium, or hot varieties can be selected based on your preferred spice level.
Can I make Curry Nabe vegetarian?
Yes. Replace the meat with tofu, mushrooms, potatoes, and seasonal vegetables, and use a kombu and shiitake mushroom dashi instead of bonito-based dashi.
Why is udon commonly used?
Udon noodles are thick and chewy, making them ideal for soaking up the rich curry broth without becoming overly soft.
What should I do with the leftover broth?
The leftover curry broth is delicious served over steamed rice or used as a base for curry udon the next day. Simply reheat it gently and add freshly cooked noodles or rice.
Final Thoughts
Curry Nabe is a comforting fusion of two beloved Japanese classics—rich Japanese curry and traditional hot pot. Its fragrant curry broth, tender meat, fresh vegetables, silky tofu, and chewy udon noodles create a satisfying meal that is perfect for sharing. Whether you're gathering with family on a cold evening or looking for a flavorful one-pot dinner, Curry Nabe delivers warmth, bold flavor, and the welcoming spirit of Japanese home cooking in every bowl.
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