Mushroom & Mizuna Hot Pot
Hari Hari Nabe
Quick and satisfying healthy treat
Classic-style donabe (medium) (Picture shown above is Kyoto-style shallow donabe, "Kyoto Ame-yu")
- 2 3/4 C (660 ml) water
- 1/4 C (60 ml) sake
- 1 (3" x 6"/ 7.5 cm x 15 cm) piece dashi kombu (dry kelp)
- 2 tablespoons mirin
- 2 tablespoons usukuchi shoyu (light color soy sauce)
- 2 pieces rectangular abura-age (fried tofu pouch), blanched and thinly-sliced
- 4 medium shiitake mushrooms, trimmed and cut in half
- 4 oz (120 g) enoki mushrooms, trimmed and pulled apart by hand
- 5 oz (150 g) mizuna, bottom ends trimmed and cut into 3" (7.5 cm) pieces
- 1 serving udon noodles, optional
- Suggested condiments: ground roasted sesame seeds, yuzu kosho, etc.
- In the donabe, combine the water, sake, and dashi kombu. Let the kombu soak for 30 minutes.
- Cover and set the donabe over medium heat. Just before the broth comes to a simmer, remove the kombu. Season the broth with the mirin and usukuchi shoyu.
- Add the abura-age and both kinds of the mushrooms. Cover again and bring to a simmer. Cook for a few minutes.
- Add the mizuna and cook for a minute or so.
- Serve immediately at the table and enjoy with your choice of condiments.
- If you like the "shime" (finishing) course, reserve about half or more of the broth, and bring to a simmer again. Add the udon noodles (pre-cook first if using dry udon) and simmer until your desired doneness. Serve with your choice of condiments.
- You can also start with your choice of dashi stock, instead of starting with water and kombu.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml