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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.


  1. In the donabe, combine the water, sake, and dashi kombu. Let the kombu soak for 30 minutes.
  2. 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.
  3. Add the abura-age and both kinds of the mushrooms. Cover again and bring to a simmer. Cook for a few minutes.
  4. Add the mizuna and cook for a minute or so.
  5. Serve immediately at the table and enjoy with your choice of condiments.
  6. 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
OtherĀ conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml