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
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