1 ¼ tsp kombu (dried kelp), equals to a 2-inch square piece
4 dried shiitake mushrooms, soaked
2 Tbsp sake
1 Tbsp mirin
1 Tbsp soy
2 tsp dashi powder
3 Tbsp miso
For the nabe
200 grams thinly sliced turkey breast
3-4 leaves of napa cabbage
1 cup Korean rice cakes
1 cup winter melon, sliced
3-4 baby bok choy
1/2 cup enoki mushrooms
Over medium heat, add to a pot 4 cups of water, kombu, rehydrated shiitake mushrooms, sake, mirin, soy and dashi powder. Using a whisk or spoon and strainer, whisk the miso paste into the broth over the heat. Stir well.
Add in napa, rice cakes, winter melon, bok choy and enoki mushrooms, and bring the pot to a boil. Keep heat on simmer and add in thinly sliced turkey breast until cooked through. Serve pot immediately as is.
Optional: If serving with a tabletop stove, as the dish is enjoyed, more ingredients can be added and cooked at the table.
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