And so my love, my Valentine, bought for me this beautiful red shallow pot for Valentine's Day. (It does have a lid, 'cause I know that is something you want to know!)
Anyhoo.. the pot was perfect for making a Japanese Hot Pot, wherein the ingredients are artfully arranged in a delicious broth. This being my first hot pot, I went for a mixed mushroom style.
It is served at the table, often with noodles on the side that can be put into the remaining broth to sop up its goodness. For condiment I served it with sriracha. Yum!
Mushroom Hot Pot
adapted from Japanese Hot Pots
Tadashi Ono and Harris Salat
First you will have to make the dashi - stock
DashiMushroom Hot Pot
8 cups water
2 6-inch pieces kombu
1½ oz dried, shaved bonito (about 3 packed cups)
Let kombu steep in the 8 cups of water in a pot for 30 minutes. Turn on heat, bring to a boil, remove kombu and add bonito. Stir and reduce heat when it returns to a boil. Simmer 5 minutes, skimming foam. Turn off heat and let steep 15 minutes. Strain without pressing on the bonito flakes. Discard bonito.
4 cups dashi
1 cup sake
½ cup mirin
½ cup soy sauce
½ pound napa cabbage, sliced (I subbed in some baby bok choy)
½ pound (approx.) firm tofu, cut into large squares
½ pound shiitake mushrooms, stemmed, sliced thick
½ pound oyster mushrooms, trimmed and pulled apart
3 ½ oz shimeji mushrooms trimmed and pulled apart (not sure what this is.. I used portobello, sliced)
7 oz enoki mushrooms, trimmed and pulled apart
½ pound spinach, stemmed
Prepare the broth by combining the dashi, sake, mirin, and soy sauce in a bowl; reserve.
Add the cabbage and tofu to a hot pot 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, 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.
Transfer the hot pot to the dining table.
Kinoko Nabe for Souper Sundays with Deb of Kahakai Kitchen