Kinoko Nabe Hokkaido Mushroom Hot Pot Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KINOKO NABE (HOKKAIDO MUSHROOM HOT POT)

This recipe hails from Hokkaido, the northern most island of Japan where mushroom hunters in the fall gather wild mushrooms and make this dish to signal the start of winter. There is a mixture of cultivated Japanese mushrooms in the recipe, but you can add any kind you'd like, including fresh wild mushrooms from your neck of the woods. Can be made vegetarian with the removal of the pork chop slices.

Provided by Member 610488

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18



Kinoko Nabe (Hokkaido Mushroom Hot Pot) image

Steps:

  • Prepare the broth by combining the dashi, sake, mirin, and soy sauce in a bowl. Set aside.
  • In a dutch oven, add the sesame oil and bring to high heat. Add the garlic, ginger, red chilies, yellow onion and pork. Stir fry for 1 minute.
  • Add the cabbage and tofu to the dutch oven and pour in the broth. Cover the pot and bring it to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes more.
  • Uncover the hot pot and add the shiitake mushrooms, oyster mushrooms, shimeji mushrooms, and enoki mushrooms, piling them randomly on top of the other ingredients. Cover the pot and simmer for 5 minutes more.
  • Uncover the pot, add the spinach, and simmer for 1 minute more.
  • Bring the nabe to the table and set it on a portable stove. Turn the stove heat as low as necessary to maintain a very gentle simmer.
  • To serve, provide each person with a small dish and have them use chopsticks or a ladle to select their own vegetables, meat, tofu, etc. Garnish with shichimi togarashi.

Nutrition Facts : Calories 460.6, Fat 10.7, SaturatedFat 1.7, Sodium 2273.3, Carbohydrate 65.6, Fiber 12.6, Sugar 6.4, Protein 21.2

4 cups dashi
1 cup sake
1/2 cup mirin
1/2 cup soy sauce
2 tablespoons sesame oil
1/2 lb napa cabbage, sliced
2 garlic cloves, sliced
1 piece fresh ginger, sliced (1 inch)
2 red chilies, seeded sliced thinly
1/4 yellow onion, chopped
1 boneless pork chop, sliced thinly (optional)
1/2 lb firm tofu, cut into 4 pieces
1/2 lb dried shiitake mushroom, stemmed
1/2 lb dried oyster mushroom, trimmed pulled apart into pieces
3 1/2 ounces dried shimeji mushrooms, trimmed pulled apart into pieces
7 ounces dried enoki mushrooms, trimmed pulled apart into pieces
1/2 lb spinach, stemmed
shichimi togarashi, to taste

TSUKUNE MISO NABE (CHICKEN-MEATBALL HOT POT IN MISO BROTH)

Naoko Takei Moore makes this comforting hot pot of ginger-spiked meatballs, mushrooms and tofu in a donabe, or Japanese clay pot. She sells them at Toiro, her Japanese cookware shop in Los Angeles, and has written a book on the topic, "Donabe: Classic and Modern Japanese Clay Pot Cooking" (Ten Speed Press, 2015). The traditional cookware can be used to cook rice, steam foods and even set up to work like a small grill. It's a wonderful, versatile piece of equipment, though if you don't have one, you can use another heavy-bottomed pot with a lid, and still turn out a beautiful meal. Have this hot pot on its own, or with a side of warm rice.

Provided by Tejal Rao

Categories     dinner, poultry, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15



Tsukune Miso Nabe (Chicken-Meatball Hot Pot in Miso Broth) image

Steps:

  • Prepare the meatballs: In a medium bowl, combine all the ingredients for the meatballs, and knead with your hands until the mix is smooth and shiny. Cover, and refrigerate until ready to shape and cook.
  • Prepare the hot pot: Place a large donabe, Dutch oven or other heavy-bottomed pot over medium-high heat and bring the dashi to a simmer. Add the mirin and tamari. Whisk in miso. (You can put the miso in a strainer and hold it directly in the broth as you whisk, so it dissolves smoothly.)
  • With wet hands, shape the chicken mixture into tablespoon-size balls to make about 30 meatballs, then drop them into the simmering broth. Add the mushrooms and tofu. (If using very delicate tofu, wait and add it with the greens.)
  • Bring the broth back up to a simmer, turn the heat down to low, and cover. Simmer gently until all the ingredients are cooked through, about 10 minutes.
  • Add the greens, and cover for 1 more minute, then serve with sesame and togarashi.

1 pound ground chicken
2 scallion greens, thinly sliced
1 tablespoon grated ginger
1 tablespoon white miso
1 tablespoon potato starch
1/2 teaspoon fine sea salt
1 quart dashi
2 tablespoons mirin
3 teaspoons white tamari, or soy sauce
1/4 cup white miso
8 ounces mixed mushrooms, such as shimeji, maitake and enoki, sliced or torn roughly into bite-size pieces
14 ounces soft or medium-firm tofu, cut or scooped out into about 8 pieces
4 ounces spinach, pea shoots, rapini or other tender greens, cut into bite-size lengths
1 tablespoon roasted white sesame seeds
Ground yuzu shichimi togarashi, to taste

MUSHROOM HOT POT

At it's most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you're serving and how hungry everyone is. You don't actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won't have a chance to get cold! by Isa Chandra at Post Punk Kitchen.

Provided by Sharon123

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 28



Mushroom Hot Pot image

Steps:

  • Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
  • Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
  • Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.

Nutrition Facts : Calories 65, Fat 2.5, SaturatedFat 0.4, Sodium 339, Carbohydrate 10, Fiber 1.7, Sugar 2.4, Protein 1.8

4 cups mushroom broth (or vegetable broth)
1 tablespoon cornstarch
1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 big pinch salt
3 garlic cloves, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 -2 ounce dried shiitake mushroom (or a mix)
2 tablespoons soy sauce (or tamari to make it gluten free)
1 roughly chopped tomato
fresh black pepper
1 (15 ounce) can light coconut milk
juice of half a lime
cooked rice noodles or jasmine rice
fresh cilantro
fresh basil (thai basil if you can find it)
grilled tofu (seasoned simply with sesame oil, black pepper and salt)
roasted cashews
cooked aduki beans
thinly sliced sauteed seitan
steamed broccoli or cauliflower
finely sliced bok choy
extra lime wedge

More about "kinoko nabe hokkaido mushroom hot pot recipes"

MUSHROOM HOT POT RECIPE – KINOKO NABE - SAVORY …
Web Nov 8, 2009 Mushroom Hot Pot – Kinoko Nabe Recipe Adapted from “Japanese Hot Pots” – Serves 4 INGREDIENTS: 4 cups dashi (4 cups of …
From savorysweetlife.com
Estimated Reading Time 3 mins
mushroom-hot-pot-recipe-kinoko-nabe-savory image


CHANKO NABE (SUMO WRESTLER'S HOT POT) - RECIPETIN JAPAN
Web Jul 14, 2020 2 shiitake mushrooms 25g / 0.9oz enoki mushrooms 4 slices kamaboko (5mm / 3⁄16" thick) Instructions Chicken Broth (make ahead) Soak the konbu in a bowl of water (you will use this water later). …
From japan.recipetineats.com
chanko-nabe-sumo-wrestlers-hot-pot-recipetin-japan image


KINOKO NABE (JAPANESE MUSHROOM HOT POT) — LA FUJI …
Web Mar 29, 2021 Make the kinoko nabe broth: Combine the dashi sake, mirin, and soy sauce in a bowl. Set it aside. Assemble the kinoko nabe: Cut off and discard the shiitake stems. Set the caps aside. Put the bottom …
From lafujimama.com
kinoko-nabe-japanese-mushroom-hot-pot-la-fuji image


RECIPES | HOKTO KINOKO COMPANY
Web Hokto mushrooms provide a unique flavor that satisfies home cooks and gourmet chefs alike. Japanese chefs are very familiar with mushrooms like Bunashimeji, Bunapi, King Trumpet and Maitake. They also enjoy …
From hokto-kinoko.com
recipes-hokto-kinoko-company image


NABEMONO: A GUIDE TO JAPANESE HOT POT 鍋物 • JUST ONE …
Web Mar 5, 2019 The individual-style nabe such as Nebayaki Udon and Napa Cabbage and Pork Belly Hot Pot can simply be cooked ahead on the stove and devoured immediately straight from the pot. When you have an …
From justonecookbook.com
nabemono-a-guide-to-japanese-hot-pot-鍋物-just-one image


SALMON HOT POT (ISHIKARI NABE) - RECIPETIN JAPAN
Web May 21, 2019 Add konbu and dashi stock to a large pot (note 5) and bring it to a boil over high heat. Mix miso and mirin in a bowl to soften the miso, then add to the pot. Add potato, daikon and carrot to the pot and cook …
From japan.recipetineats.com
salmon-hot-pot-ishikari-nabe-recipetin-japan image


HōTō NOODLE SOUP (HōTō NABE) - RECIPETIN JAPAN
Web Aug 17, 2021 Put dashi stock, daikon, carrot, and pumpkin (skin side down) in a shallow pot (note 6). Bring it to a boil and cook for 2-3 minutes over high heat. Add Hōtō noodles …
From japan.recipetineats.com


MUSHROOM HOT POT (KINOKO NABE) RECIPE | EAT YOUR BOOKS
Web Mushroom hot pot (Kinoko nabe) fromJapanese Hot Pots: Comforting One-Pot Mealsby Tadashi OnoandHarris Salat Shopping List Ingredients Notes (0) Reviews (0) soy sauce …
From eatyourbooks.com


YOSENABE (JAPANESE HOT POT) 寄せ鍋 • JUST ONE COOKBOOK
Web Dec 22, 2022 Step 5: Start a new batch. Once all the cooked food is served and cleared from the hot pot, add a new batch of ingredients. Cover the lid and start cooking for …
From justonecookbook.com


MUSHROOMS FOR HOT POT RECIPES ALL YOU NEED IS FOOD
Web Steps: Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally.
From stevehacks.com


NABE HOT POT: QUINTET MUSHROOMS | RECIPES - NHK
Web Nabe Hot Pot: Quintet Mushrooms Kinoko nabe Ingredients (Serves 4) 600 g mushrooms (5 different types, such as maitake, shiitake, shimeji, enokidake, and eringi) …
From nhk.or.jp


NABEMONO (NABE): HOT POT THE JAPANESE WAY - VOYAPON
Web It also helps continually “restocking” the nabe throughout the meal. 2. Bring about 3 inches of water to a boil on the stove using the biggest pot you can find. Add dashi seasoning. …
From voyapon.com


KINOKO NABE (HOKKAIDO MUSHROOM HOT POT) RECIPE
Web Ingredients 4 cups dashi 1 cup sake 1/2 cup mirin 1/2 cup soy sauce 2 tablespoons sesame oil 1/2 lb napa cabbage, sliced 2 garlic cloves, sliced 1 piece fresh ginger, sliced (1 inch) …
From recipenode.com


MUSHROOM HOT POT (KINOKO NABE) — APRILCROWELL.COM
Web Dec 21, 2022 Start building the hot pot. In hot pot or stock pot add chicken, cabbage and tofu. Ladle in broth. Cover and bring to a boil over high heat. Reduce heat and simmer …
From aprilcrowell.com


DEKITATEYO! - ISHIKARI NABE : HOKKAIDO'S SIGNATURE HOTPOT DISH
Web Feb 26, 2021 Prepare the ingredients. Cut the carrot and the negi in diagonal slices, cut the tofu block in bite-size cubes. Arrange the ingredients in the pot. After that, turn the …
From dekitateyo.com


SESAME MISO HOT POT 胡麻味噌鍋 • JUST ONE COOKBOOK
Web Feb 17, 2020 To Prepare Ingredients for Hot Pot In a large ungreased frying pan, add the sesame seeds and toast them until fragrant. Transfer to the Japanese mortar and pestle (suribachi and surikogi). Grind until 90% of the sesame seeds are crushed and keep 10% uncrushed. Cut the napa cabbage into smaller bites and place them on a large platter.
From justonecookbook.com


KINOKO NABE | TRADITIONAL MUSHROOM SOUP FROM JAPAN
Web Kinoko nabe is a traditional Japanese dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of …
From tasteatlas.com


MIZUTAKI (CHICKEN HOT POT) 水炊き • JUST ONE COOKBOOK
Web Feb 20, 2020 Cut the boneless skinless chicken thighs into smaller bite size pieces (roughly 2” x 2”). Fill a medium pot with water and add the bone-in, skin-on chicken thigh pieces. Turn the heat on medium-low. Bring the water to a boil and cook for 1 minute and discard the water.
From justonecookbook.com


WILD MUSHROOM HOTPOT (KINOKO NABE) RECIPE | EAT YOUR BOOKS
Web Wild mushroom hotpot (Kinoko nabe) from Shunju: New Japanese Cuisine: Sensational Recipes from Tokyo's Most Famous Restaurant (page 146) by Takashi Sugimoto and …
From eatyourbooks.com


JAPANESE MUSHROOM HOT POT RECIPE | NABE RECIPES | UDON
Web May 22, 2012 - A wonderful adapted recipe for Kinoko Nabe from Tadashi Ono and Harris Salat. Beautiful post on Japanese comfort food. Stunning photos to guide you. The perfect one pot meal for any day.
From pinterest.com


HOKKAIDO SALMON HOT POT (ISHIKARI NABE) 石狩鍋 - JUST ONE …
Web Nov 19, 2021 4 shiitake mushrooms (2.5 oz, 70 g) 1 Tokyo negi (naga negi; long green onion) (1.4 oz, 40 g) 1 medium-firm tofu (momen dofu) (14 oz, 397 g) For Miso Sauce 4 …
From justonecookbook.com


Related Search