Japanese Mushroom Hot Pot
A comforting, savory broth with assorted mushrooms and vegetables
Ingredients
Instructions
-
Prepare the brothIn a large hot pot or Dutch oven, combine the dashi stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat and let it cook for 5 minutes to allow the flavors to meld.
-
Arrange ingredientsWhile the broth is simmering, arrange all the mushrooms, tofu, napa cabbage, carrots, green onions, and shirataki noodles on a large platter. This allows everyone to add ingredients to the hot pot as they wish.
-
Start cookingAdd the harder vegetables first - carrots and the white parts of the napa cabbage. Let them cook for about 3-4 minutes until they begin to soften. Then add the tofu and mushrooms, allowing them to simmer for 2-3 minutes.
-
Add remaining ingredientsAdd the green parts of the cabbage, green onions, and shirataki noodles. Cook for another 2-3 minutes until all vegetables are tender but still have some bite, and the tofu is heated through.
-
Serve at the tableKeep the hot pot at a gentle simmer at the center of the table. Let diners serve themselves, fishing out the ingredients they want and placing them in individual bowls. The hot pot can be continuously replenished with ingredients as needed.
-
Enjoy with dipping sauceServe with small dishes of ponzu sauce on the side. Diners can dip the hot pot ingredients into the sauce for extra flavor before eating.
Nutritional Information
180
Calories
per serving
15
Protein
g per serving
22
Carbohydrates
g per serving
5
Total Fat
g per serving
0.5
Saturated Fat
g per serving
6
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
12
Vitamin C
% daily value
10
Iron
% daily value
Japanese Mushroom Hot Pot is Also Known As
Kinoko Nabe, Mushroom Nabe, Kinoko Hot Pot or Japanese Winter Hot Pot
