Warming Cabbage and Gobo Nabe

This is the ultimate cold weather nabe that will warm you up from the inside out! Its made with the almighty green cabbage, gobo (burdock root), bok choy, shiitake, ginger, garlic, and homemade dashi to help keep your immune system calm and strong, ready to fight the sniffles !


Recipe (serves 2-4)

1 bok choy, chopped
1/2 green cabbage, sliced
1/2 gobo (burdock root), thinly shaved
5-6 dried shiitake, rehydrated and sliced
(fresh shiitake is also yummy)
1 green onion, chopped
2 garlic, chopped
1 teaspoon ginger, grated
1 teaspoon sesame oil
1-2 tablespoon soy sauce or tamari(gluten free)
1 tablespoon sake
Optional: 1/4 teaspoon tobanjyan(chili paste)

Dashi:
4 cups water
2 x 1 dried kombu
handful of bonito flakes

1. Rehydrate dried shiitake preferably overnight. If not, rehydrate using warm water for at least 2-3 hours. Squeeze out excess water and slice.
2. Make dashi. Add water in a pan, add kombu, bring to a boil. Remove kombu right as it starts to boil, add bonito flakes, let it boil for 2 minutes. Turn off heat and set aside until all the flakes have settled to the bottom. Then strain.
3. Add sesame oil to the nabe (Japanese ceramic hot pot), add garlic, tobanjyan, ginger, gobo, bok choy, shiitake and stir fry for a few minutes. Top with cabbage, strain in the dashi, cover and simmer for 3-4 minutes.
4. Add sake and soy sauce. Cover and simmer for 5 minutes or until cabbage has softened.
5. Top with chopped green onions and enjoy!

If you like, enjoy with your favorite dipping sauce! Thank you for watching, see you next week! Stay warm:)

Love, Grace

Instagram: @gracesjapanesecooking

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