Mushroom & Mizuna Hot Pot – TOIRO
Hari Hari Nabe This simple vegan hot pot is so rich in flavor and satisfying. I like to slice the abura-age very thin, as these slices soak up the broth and tas
Ingredients
- 3 cups (750 ml) water
- 1 piece (2" x 6" / 5 cm x 15 cm) kombu (dry kelp)
- 1/4 cup (60 ml) sake
- 2 tablespoons mirin
- 2 tablespoons white tamari (can substitute with soy sauce )
- 2 pieces rectangular abura-age (fried tofu pouch), blanched and thinly-sliced
- 5 oz (150 g) shimeji mushrooms, trimmed and pulled apart by hand
- 7 oz (200 g) enoki mushrooms, trimmed and pulled apart by hand
- 5 oz (150 g) mizuna or your choice of leafy vegetable, bottom ends trimmed and cut into 2" (5 cm) long
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