Kamo Nabe is a delicious and nutritious recipe perfect for toddlers! This traditional Japanese dish combines a variety of vegetables, meats, and dashi broth to create a flavourful and wholesome meal. Not only is it full of essential vitamins and minerals, but it’s also very easy to make and requires minimal preparation time. Little ones will love digging in and the whole family will enjoy sharing this delicious dish! With Toddler Recipes Australia, you can find plenty of exciting and delicious recipes to keep meal times interesting for your toddler.
General Information
Servings: 4-6 Keywords: kamo nabe, duck hot pot, Japanese hot pot Calories: 590 Protein: 25g Carbs: 33g Fats: 23g Preparation Time: 25 minutes Cooking Time: 25 minutes
Ingredients
- 400g duck breast, thinly sliced
- 1 red onion, diced
- 300g white cabbage, finely chopped
- 50g enoki mushrooms
- 20g spring onion, finely chopped
- 500ml low sodium chicken stock
- 1 tablespoon toasted sesame oil
- 2 tablespoons mirin
- 2 tablespoons sake
Directions
- Start by heating a large pot over medium-high heat.
- Once the pot is warm, add the sesame oil and onions and cook until the onions have softened and become fragrant, about 3 -5 minutes.
- Add the duck pieces and cook for a few minutes until lightly browned.
- Add the cabbage, enoki mushrooms and spring onions and saute until they are fragrant and lightly wilted, about 2 minutes.
- Pour in the chicken stock and bring to a boil.
- Reduce the heat and simmer until the vegetables are softened and the flavors have blended, about 20 minutes.
- Add the mirin and sake and cook for another 5 minutes.
- Serve in bowls and enjoy! Funny Dad Joke Alert: What did the duck say when he bought lipstick? “Put it on my bill!”
Recommended Sides
Try serving Kamo Nabe with a side of steamed rice and steamed vegetables for a balanced meal. This dish would also go well with a refreshing salad.
Shop Ingredients
Find these ingredients on Amazon:
As an Amazon Associate I earn from qualifying purchases.
Suggested Recipes
Never miss a recipe from us, subscribe to our newsletter