Kinoko Nabe Hokkaido Mushroom Hot Pot Recipes
KINOKO NABE (HOKKAIDO MUSHROOM HOT POT)
This recipe hails from Hokkaido, the northern most island of Japan where mushroom hunters in the fall gather wild mushrooms and make this dish to signal the start of winter. There is a mixture of cultivated Japanese mushrooms in the recipe, but you can add any kind you'd like, including fresh wild mushrooms from your neck of the woods. Can be made vegetarian with the removal of the pork chop slices.
Provided by Member 610488
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the broth by combining the dashi, sake, mirin, and soy sauce in a bowl. Set aside.
- In a dutch oven, add the sesame oil and bring to high heat. Add the garlic, ginger, red chilies, yellow onion and pork. Stir fry for 1 minute.
- Add the cabbage and tofu to the dutch oven and pour in the broth. Cover the pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes more.
- Uncover the hot pot and add the shiitake mushrooms, oyster mushrooms, shimeji mushrooms, and enoki mushrooms, piling them randomly on top of the other ingredients. Cover the pot and simmer for 5 minutes more.
- Uncover the pot, add the spinach, and simmer for 1 minute more.
- Bring the nabe to the table and set it on a portable stove. Turn the stove heat as low as necessary to maintain a very gentle simmer.
- To serve, provide each person with a small dish and have them use chopsticks or a ladle to select their own vegetables, meat, tofu, etc. Garnish with shichimi togarashi.
Nutrition Facts : Calories 460.6, Fat 10.7, SaturatedFat 1.7, Sodium 2273.3, Carbohydrate 65.6, Fiber 12.6, Sugar 6.4, Protein 21.2
TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)
Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.
Provided by Tejal Rao
Categories dinner, poultry, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
- Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
- With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
- Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
- Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.
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