Mushroom & Mizuna Hot Pot – Happy Donabe Life

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