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

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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.

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.