Rating: 1.91 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 6

Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.

The Martha Stewart Show, The Martha Stewart Show, January 2010, The Martha Stewart Show, January 2010

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Read the full recipe after the video.

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place kombu on the bottom of a shallow 3 1/2-quart enameled cast-iron pot. Place harusame over kombu and top with tofu, cabbage, negi, and enoki and shiitake mushrooms, arranging each in a separate bunch in the pot. Add 8 cups of water and season with salt.

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  • Cover pot and bring to a boil over high heat on a portable burner set on a dining table. Reduce heat to medium and simmer for 5 minutes.

  • Meanwhile, arrange meat, spinach, and sesame sauce on a serving platter. Uncover pot and add some of the meat slices, arranging in a single layer over other ingredients. Poach until rare or medium rare, 15 to 30 seconds. Dip into sesame sauce before eating. Add spinach and cook for 1 minute before eating. Continue cooking meat and spinach, adding more water as needed. Other ingredients in pot may also be eaten; dip in sesame sauce before eating.

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Reviews (1)

11 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 6
Rating: Unrated
01/06/2010
Looked great on the program yesterday! How long do I wait to see the photo/video appear? The program has aired.