Sundanese Style Vegetable Nabemono

Ingredients

In this Sundanese adaptation of Nabemono, we incorporate Sundanese spices and flavors to create a unique twist on the traditional Japanese dish. The original Japanese Nabemono typically uses dashi broth and ingredients like daikon radish and shiitake mushrooms. In Sundanese Style Vegetable Nabemono, we replace dashi with a broth infused with Sundanese spices such as lemongrass, galangal, and turmeric. We also incorporate local Sundanese vegetables and tofu to enhance the flavors and adapt the dish to Sundanese cuisine. We alse have the original recipe for Nabemono, so you can check it out.

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2-inch piece galangal, sliced 2-inch piece galangal, sliced
• 1-inch piece turmeric, sliced 1-inch piece turmeric, sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, sliced 1 carrot, sliced
• 1 cup (150g) green beans, trimmed and halved 1 cup (150g) green beans, trimmed and halved
• 1 cup (150g) cabbage, shredded 1 cup (150g) cabbage, shredded
• 1 cup (150g) tofu, cubed 1 cup (150g) tofu, cubed
• 1 cup (100g) oyster mushrooms, sliced 1 cup (100g) oyster mushrooms, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 22g, 8g
• Protein: 9g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a simmer. Add the lemongrass, galangal, and turmeric. Let it simmer for 10 minutes to infuse the flavors.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
3. 3.
   Add the carrot, green beans, cabbage, tofu, and oyster mushrooms to the pot with the infused broth. Stir in the sautéed onion and garlic.
4. 4.
   Add the soy sauce and sweet soy sauce to the pot. Season with salt to taste.
5. 5.
   Simmer the mixture for 15-20 minutes, or until the vegetables are tender.
6. 6.
   Remove the lemongrass, galangal, and turmeric from the pot before serving.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If fresh galangal is not available, you can use dried galangal slices or galangal powder as a substitute. Adjust the quantity according to taste.
• Turmeric — Fresh turmeric can stain your hands and surfaces, so handle it with care. You can wear gloves or use a spoon to peel the skin off the turmeric.
• Tofu — To give the tofu a firmer texture, you can press it between paper towels or a clean kitchen towel to remove excess moisture before cubing it.
• Oyster mushrooms — If oyster mushrooms are not available, you can substitute them with shiitake mushrooms or any other variety of mushrooms.

Tips & Tricks

• For a spicier kick, add a small chili pepper or chili flakes to the broth.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• Serve Sundanese Style Vegetable Nabemono with steamed rice or rice noodles for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors tend to develop and intensify over time.
• Experiment with different herbs and spices to create your own unique twist on this Sundanese hot pot.

Serving advice

Serve Sundanese Style Vegetable Nabemono in individual bowls, allowing each person to customize their own toppings and garnishes. Provide additional soy sauce, sweet soy sauce, and chili sauce on the side for those who prefer stronger flavors. Accompany the dish with a plate of steamed rice or rice noodles for a complete and satisfying meal.

Presentation advice

Present the Sundanese Style Vegetable Nabemono in a large, colorful ceramic pot at the center of the table. Arrange the vegetables and tofu beautifully, allowing the vibrant colors to shine through. Garnish with fresh cilantro for a pop of green. Serve with small individual bowls and chopsticks for an authentic dining experience.