Mushroom Hot Pot Recipe – Kinoko Nabe

mushroomhotpot2 Mushroom Hot Pot Recipe   Kinoko Nabe

I love my friend and fellow food blogger, Jennifer Perrillo. In September we were roommates for BlogherFood09 in San Francisco.  During our time together she was so kind to give me all sorts of wonderful things to bring back to Seattle.  This included a copy of Japanese Hot Pots: Comforting One-Pot Meals Mushroom Hot Pot Recipe   Kinoko Nabe by Tadashi Ono and Harris Salat. I was so thrilled because I had been looking through it in our hotel room asking questions about it.  During my flight home I scanned through each recipe.  With every turn of the page my appetite for hot pot grew.  Browsing through the book one can’t help but notice the stunning food photography -the photos are beyond beautiful. The first recipe I tried was Kinoko Nabe a.k.a. Mushroom Hot Pot.  And fyi, I’ve made this 4 times since reading the book!

What I love about this dish and any hot pot for that matter is how simple it is to throw together not to mention how satisfying and healthy the meals are.  The mushroom recipe in the book was filling and rich in flavor. However, I did a Japanese no-no and added udon noodles to the hot pot because… I love UDON! If you are new to Japanese comfort food, may I suggest you try a little Hot Pot? And if you are intimidated by the ingredients, just substitute the mushrooms for what you can find in your regular grocery store. As for the dashi, you can buy instant dashi powder which is more readily available than Kombu and shaved bonito.  However, Kombu adds so much umami it would be a shame not to use it. This meal is perfect for any Fall/Winter night, especially if you are looking for something lighter (and healthier) than a heavy stew yet just as filling. It is also a great meal to serve guests.  I present to you Mushroom Hot Pot. Enjoy!!

MushroomHotpotCover Mushroom Hot Pot Recipe   Kinoko Nabe

Mushroom Hot Pot – Kinoko Nabe Recipe

Adapted from “Japanese Hot Pots” – Serves 4

INGREDIENTS:

4 cups dashi (4 cups of water + 2-6” pieces of kombu + 1 1/2 ounces dried, shaved bonito *** I wasn’t able to find shaved bonito but I used 1 tablespoon instant bonito flavored dashi + kombu + water)

1 cup sake

1/2 cup mirin

1/2 cup soy sauce or for a Gluten-Free variation, use San-J Organic Tamari Wheat Free Soy Sauce found in the health food section of your local grocery store.

1/2 pound napa cabbage, sliced

1/2 package firm tofu, cut into 4 pieces

1/2 pound oyster mushrooms, trimmer and pulled apart

3 1/2 ounces shimeji mushrooms, trimmed and pulled apart

7 ounces enoki mushrooms, trimmed and pulled apart

1/2 pound spinach, stemmed

Optional: Shichimi togarashi for accent

*sidenote: This recipe is gluten-free however I like to add a little bit of udon noodles to my hotpot which is not GF.

DIRECTIONS:

In a large sauce pan or wok, prepare the broth by combining the dashi, sake, mirin, and soy sauce on medium high heat. Add cabbage and tofu and bring the pot to boil and then to simmer for 5 minutes with the cover on. Remove the cover and add mushrooms and udon noodles and cook for 5 more minutes. Add spinach and cook for 1 more minute. Remove and discard Kombu. Serve hot pot in individual bowls and garnish with Shichimi togarashi. Enjoy!

mushrooms1 Mushroom Hot Pot Recipe   Kinoko Nabe

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mushrooms2 Mushroom Hot Pot Recipe   Kinoko Nabe

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mushrooms3 Mushroom Hot Pot Recipe   Kinoko Nabe

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kombu Mushroom Hot Pot Recipe   Kinoko Nabe

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napa Mushroom Hot Pot Recipe   Kinoko Nabe

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hotpotcooking Mushroom Hot Pot Recipe   Kinoko Nabe

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hotpotbowl Mushroom Hot Pot Recipe   Kinoko Nabe

Japanese Hot Pots: Comforting One-Pot Meals can be ordered here. Mushroom Hot Pot Recipe   Kinoko Nabe

pin it button Mushroom Hot Pot Recipe   Kinoko Nabe
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Comments

  1. Lyn says

    That looks fabulous! I just want to mention, it’s not gluten free if it has soy sauce. One could sub tamarind sauce for that, perhaps?

  2. says

    Hi Lyn,
    Thanks for letting me know about the soy sauce. Typically in my other recipes I have listed for people to use San-J Organic Tamari Wheat Free Soy Sauce but I forgot to in this post. I’ve corrected it. Thanks again.

    Alice

  3. says

    Alice, you are too kind. It was great finally meeting IRL, and I only wish we could see each other again soon. Glad you loved the book, and one day we shall cook up a storm together!

  4. says

    Hi Alice!

    I have been reading your site for a while now but believe this is my first time commenting. I just had to tell you that I think your photography, recipes and overall site persona are amazing. I hope that I will be able to meet you at a future blogging conference.

    Just thought I’d drop a quick note. I’m definitely thinking mushrooms should be on the menu tonight :)

    Have a great Sunday!

  5. says

    Love it! I like the presentation of it too. Simple and elegant at the same time. Ironically I was about to order some udon soup for lunch today, but went for the sushi. hehe…

  6. Shenandoah bed and breakfast says

    This would be a wonderful place! I love the Todai in Hawaii BUT for only one thing-BBQ short ribs which I did not see on buffet table this week which I coincidentally perused while in nabe this weekend. I would definitely consider for anyone else but myself-besides who wants to eat that much!! The positive thing however is everyone will have choices if with a bigger group.

    Regards,

  7. says

    So amazing to pack for lunch on a cool day, thanks for posting! The photos here are amazing, too. I included this recipe in a roundup of packed lunches in Poor Taste magazine.

  8. says

    Ahhhh~ so many happy memories of the years I spent teaching in Japan. I prefer kimchee nabe myself, but my husband said we should give this one a go and I’m glad we did!

    Just one thing though – our Japanese friends taught us that udon shouldnt be added until the end, once all the meat and veg etc has been eaten – then you add the udon and finish the nabe soup off with that..

  9. Gabrielle says

    I just wanted to say that I’ve made this hot pot about 5 times since first discovering the recipe. It’s absolutely delicious. Thanks again for posting it!

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