RecipeKinoko-nabe (mushroom hot-pot)

We are going to learn how to make a Japanese dish from the professional chef at a Japanese Ryokan! Today’s dish is kinoko nabe (mushroom hot-pot) with mushrooms harvested in Matsumoto, Nagano Prefecture.
You can enjoy the seasons through unique tastes, sometimes pungent or astringent, in Japanese dishes. Enjoy the seasonal taste of sansai wild vegetables in spring and mushrooms in autumn.

Ingredients

(4 serving) 1 pack shimeji mushrooms 1 pack maitake mushrooms 1 pack nameko mushrooms 4 or 5 shiitake mushrooms 1 block (about 350 g) tofu 3 or 4 Japanese eggplants Half head hakusai (Chinese cabbage) 1 naganegi (Japanese leek) 2 bunches mizuna (Japanese mustard greens) 800 cc dashi soup 1 tbs salt 5 tbs Shinshu miso 4 tbs Haccho miso 80 cc mirin 80 cc sake

*Use any kind of mushrooms available to you. It is better to use a variety so the synergy of the umami from the different kinds of mushrooms will enhance the flavor of the soup. Today, we used wild mushrooms (komusotake, sakura-shimeji, rikoubo, and amitake mushrooms) harvested from the local mountains in Matsumoto, in addition to the store-bought ones above.

*For directions for making dashi soup, refer to www.att-japan.net/en/recipe/dish?code=EK000052

Directions

1Cut the hakusai into 3-cm pieces in width and place them at the bottom of a pot.

2Cut the eggplants into rounds about 5-mm thick and soak them in water for a while to remove the bitterness.

3Tear the shimeji and maitake mushrooms into bite-sizedpieces by hand.

4Remove the stem of the shiitake mushrooms and cut into quarters.

5Cut the naganegi on the diagonal into 1-cm pieces.

6Cut the mizuna into 10-cm long pieces.

7Cut the tofu into 3-cm cubes.

8Place the drained eggplants, nameko mushroom, and ingredients from Steps 3 - 7 in the pot.

9Mix dashi soup, miso, salt, mirin, and sake in a different pot and adjust the seasoning of the soup.

10Pour the soup into the pot with the ingredients.

11Add the prepared wild mushrooms (dust and dirt removed and parboiled) into the pot.

12Cook on medium to high heat for at least 30 minutes.

13Advice from the chef In general, you shouldn’t wash storebought mushrooms under water. It is better to wipe them clean by hand. This prevents the flavor from being lost in the washing water. However, wild mushrooms are different. They are usually covered with dust and dirt and so cut off the stem, remove the dust, dirt, and any pieces of branches or leaves, wash under water, and then parboil briefly in water before cooking. It is better to prepare the soup separately and add then it to the pot of ingredients so there is less of a chance of making a mistake in the seasoning. The longer mushrooms are cooked, the more the umami is released so please cook the pot at the last step for some time.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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