Vegan mochi and daikon nabe
A comforting vegan nabe featuring toasted mochi rice cakes and leeks in a savoury broth made with Kikkoman Gluten-free Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning. Blended daikon creates a naturally sweet, delicate broth.
Nutritional facts (per portion):
1,385 kJ / 331 kcalPreparation
Step 1
8 mochi rice cakes – 400 g Chinese cabbage – 2 leeks – 150 g mixed mushrooms (shimeji and enoki)
Cut the mochi rice cakes and Chinese cabbage into bite-sized pieces. Cut the white parts of the leeks into 5 cm lengths. Wash the green parts thoroughly, making a lengthwise slit if necessary to remove any trapped dirt, then thinly slice. Separate the mushrooms into small clusters.
Step 2
1 tbsp Kikkoman Toasted Sesame Oil
Heat the Kikkoman Sesame Oil in a large pot over a medium heat. Add the mochi and the white leek pieces from Step 1. Cook until both are golden brown. Remove and set aside for later.
Step 3
500 g daikon radish – 500 water – 45 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 45 ml Kikkoman Mirin-Style Sweet Cooking Seasoning
Peel and roughly chop the daikon. Place the daikon, water, Kikkoman Gluten-free Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning in a blender. Blend until the mixture resembles grated daikon. Pour the mixture into the pot from Step 2.
Step 4
60 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – Shichimi chilli pepper to taste
Add the Chinese cabbage, sliced leek greens and mushrooms from Step 1 to the soup from Step 3. Bring to the boil and simmer until the vegetables are tender. Return the toasted mochi and leeks from Step 2 to the pot. Continue cooking until the mochi is soft. Season with the Kikkoman Yuzu Ponzu and shichimi chilli pepper to taste and serve.
Recipe-ID: 1802
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8 mochi rice cakes – 400 g Chinese cabbage – 2 leeks – 150 g mixed mushrooms (shimeji and enoki)
Cut the mochi rice cakes and Chinese cabbage into bite-sized pieces. Cut the white parts of the leeks into 5 cm lengths. Wash the green parts thoroughly, making a lengthwise slit if necessary to remove any trapped dirt, then thinly slice. Separate the mushrooms into small clusters.
1 tbsp Kikkoman Toasted Sesame Oil
Heat the Kikkoman Sesame Oil in a large pot over a medium heat. Add the mochi and the white leek pieces from Step 1. Cook until both are golden brown. Remove and set aside for later.
500 g daikon radish – 500 water – 45 ml Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 45 ml Kikkoman Mirin-Style Sweet Cooking Seasoning
Peel and roughly chop the daikon. Place the daikon, water, Kikkoman Gluten-free Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning in a blender. Blend until the mixture resembles grated daikon. Pour the mixture into the pot from Step 2.
60 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – Shichimi chilli pepper to taste
Add the Chinese cabbage, sliced leek greens and mushrooms from Step 1 to the soup from Step 3. Bring to the boil and simmer until the vegetables are tender. Return the toasted mochi and leeks from Step 2 to the pot. Continue cooking until the mochi is soft. Season with the Kikkoman Yuzu Ponzu and shichimi chilli pepper to taste and serve.
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