Mushroom & Mizuna Hot Pot – TOIRO

Name: Mushroom & Mizuna Hot Pot – TOIRO
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; 3 servings dry udon noodles, cooked a few minutes shorter than the package's instructions (optional); Suggested condiments: ground roasted sesame seeds, yuzu-kosho, etc.

toirokitchen.com

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

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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
3 servings dry udon noodles, cooked a few minutes shorter than the package's instructions (optional)
Suggested condiments: ground roasted sesame seeds, yuzu-kosho, etc.