Kabocha Pumpkin Hot Pot

Name: Kabocha Pumpkin Hot Pot
Ingredients: 8 pieces dried shiitake mushrooms; 0.5 cup soy sauce; 0.5 cup mirin; 2 (6-inch) pieces kombu; 0.5 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces; 4 ounces daikon, peeled, halved lengthwise, and cut into ½-inch-thick slices; 3 small taro roots (about ½ pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long); 1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into ½-inch-thick slices; 1 negi, sliced on the bias into 1-inch pieces; 4 ounces napa cabbage, sliced; 3.5 ounces shimeji mushrooms, trimmed and pulled apart; 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried; Shichimi togarashi, for garnish

4.0

(7)

1 Review

By

Martha Stewart Editors

Updated on February 17, 2015

Servings:

4

Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer

Ingredients

8 pieces dried shiitake mushrooms
½ cup soy sauce
½ cup mirin
2 (6-inch) pieces kombu
½ kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces
4 ounces daikon, peeled, halved lengthwise, and cut into ½-inch-thick slices
3 small taro roots (about ½ pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long)
1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into ½-inch-thick slices
1 negi, sliced on the bias into 1-inch pieces
4 ounces napa cabbage, sliced
3 ½ ounces shimeji mushrooms, trimmed and pulled apart
1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
Shichimi togarashi, for garnish

Directions

Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.