Foryoueats: Sesame Miso Hot Pot (Goma Miso Nabe)

Name: Foryoueats: Sesame Miso Hot Pot (Goma Miso Nabe)
Total time: 50 min
Ingredients: 1½ lb napa cabbage (8 leaves); 5 green onions/scallions (2 oz, 57 g); 6 stalks mizuna (Japanese mustard green) (3 oz, 85 g; or other leafy greens); 1 bunch garlic chives (Chinese chives or Nira) (2 oz, 57 g); 2 pieces aburaage (deep-fried tofu pouch) (1.4 oz, 40 g); 1 medium-firm tofu (momen dofu) (14 oz, 397 g); 1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms); 1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms); 1 carrot (5 oz, 140 g); 1 gobo (burdock root) (5 oz, 140 g); 1 lb thinly sliced pork loin (skip for vegan/vegetarian); For the Broth:; 5 cups water; 1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece); 4 dried shiitake mushrooms (2/3 oz, 20 g); 3 Tbsp toasted white sesame seeds; 2 cloves garlic; 2 Tbsp sake; 1 Tbsp mirin; 4 Tbsp miso (to taste; I use Hikari Miso® Kodawattemasu; adjust the amount based on the type you use); For the Seasonings (optional):; Diamond Crystal kosher salt; doubanjiang (spicy chili bean paste); shichimi togarashi (Japanese seven spice)

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This Sesame Miso Hot Pot (Goma Miso Nabe) recipe creates a flavorful and hearty Japanese hot pot that is perfect for a cozy dinner. Packed with an assortment of vegetables, tofu, and your choice of...

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Ingredients

1½ lb napa cabbage (8 leaves)
5 green onions/scallions (2 oz, 57 g)
6 stalks mizuna (Japanese mustard green) (3 oz, 85 g; or other leafy greens)
1 bunch garlic chives (Chinese chives or Nira) (2 oz, 57 g)
2 pieces aburaage (deep-fried tofu pouch) (1.4 oz, 40 g)
1 medium-firm tofu (momen dofu) (14 oz, 397 g)
1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms)
1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms)
1 carrot (5 oz, 140 g)
1 gobo (burdock root) (5 oz, 140 g)
1 lb thinly sliced pork loin (skip for vegan/vegetarian)
For the Broth:
5 cups water
1 piece kombu (dried kelp) (0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece)
4 dried shiitake mushrooms (2/3 oz, 20 g)
3 Tbsp toasted white sesame seeds
2 cloves garlic
2 Tbsp sake
1 Tbsp mirin
4 Tbsp miso (to taste; I use Hikari Miso® Kodawattemasu; adjust the amount based on the type you use)
For the Seasonings (optional):
Diamond Crystal kosher salt
doubanjiang (spicy chili bean paste)
shichimi togarashi (Japanese seven spice)