2011/06/14

Japanese Hot Pot

We just checked out the book Japanese Hot Pots by Tadashi Ono and Harris Salat from the library, and today we decided on a whim to stop by the Japanese market after I left work and get some food to try one. We didn't follow a single specific recipe from the book, but combined elements of a few based on ingredients we had on hand and what sounded good, but we primarily based it on the Kimichi & Pork Hot Pot recipe. It turned out absolutely delicious, was a very filling meal, and we have leftovers, and plenty of ingredients to make it once or twice more. Here is the approximate recipe we used, which should make enough for 3-4 people.

Ingredients

  • 4 cups Dashi Stock
  • 2 tablespoons shiro miso paste
  • 1 tablespoon soy sauce
  • 1/2 cup mirin
  • 1/2 lb (225 grams) very thinly sliced pork
  • 1 lb napa cabbage kimchi
  • About 1/2 lb (225 grams) age tofu, cut into 6 pieces
  • Shiitake, oyster, and enoki mushrooms
  • 2 green onions, chopped
  • 1 bunch of mizuna, chopped into large pieces
  • 1 large or 2 smaller cloves of garlic, minced
  • 2 tablespoons sesame oil
  • 1 package fresh ramen noodles per person

Directions
  1. In a large mixing bowl, mix together the dashi stock, soy sauce, mirin and miso paste. Whisk together so the miso paste dissolves in the liquid.
  2. In a large pot over medium heat, heat up the sesame oil, and cook the thinly sliced pork until nearly done.
  3. Add the kimchi and it's liquid and the garlic, and cook until garlic softens.
  4. Add the stock mixture.
  5. Increase heat and bring the pot to a boil.
  6. Decrease the heat to medium, cover the pot and let simmer for 10 minutes.
  7. Randomly pile the tofu, mushrooms, green onions, and mizuna on top of the other ingredients, cover pot, and simmer for another 5 minutes.
  8. Ladle out the ingredients into small bowls, and cover with broth. Sprinkle sesame seeds on top as a garnish.
  9. Once you finish eating the ingredients in the broth, pour broth back into a pot, heat up to a simmer, and cook the ramen noodles in the broth. Divide the noodles between bowls, and then ladle the broth over them.

Japanese Hot Pot

Japanese Hot Pot

Japanese Hot Pot

More Japanese Hot Pot

More Japanese Hot Pot

More Japanese Hot Pot

Japanese Hot Pot

Japanese Hot Pot

Japanese Hot Pot

4 comments:

From Me To You said...

This looks so yummy!!!! I love the red flakes too-

Dave Feucht said...

This was one of the most enjoyable meals we've made in a long time. Finishing it off with the noodles in the leftover broth was perfect as well. Next time I think I'll use udon noodles for myself personally, or else mochi (which the hot pot book recommended for the pork kimchee hot pot).

I'm sure we'll be making and sharing other recipes from this book too, it looks amazing.

Thanks for the comment!

Dottie said...

Wow, that all looks delicious! Major props to the chefs.

Dave Feucht said...

Thanks Dottie, it was delicious - if you can find the ingredients, you should definitely give it a try, it's one of the best things we've made in a long time.