Japanese Sake Hot Pot

Dive into the aromatic flavors of our Japanese Mushroom Cabbage Hot Pot. This traditional recipe gets a modern twist, perfect for any occasion. Loved the recipe? Share it with fellow foodies and make sure to subscribe for more culinary journeys.

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Course: Main dishes

Cuisine: Japanese

Keyword: hot pot

CookingStyle: Boiling, sake lees

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings: people

Calories: 291kcal

Author: Nazia Cooks

Cost: $35

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Equipment

1 pot

1 stove

Ingredients

Ingredient List:

4 sliced salmon
10 1⁄2 oz. cabbage
3 1/2 oz. mushrooms, shimeji
1 root, burdock
1 leek
2 turnips
1 pkt. shirataki
1 atsuage
4 chikuwas

A:

1 quart stock, dashi
1 tablespoon soy sauce
1 tablespoon mirin

B:

3 1⁄2 oz. crumbled sake lees
3 1⁄2 oz. miso

Instructions

Cut ingredients in bite sized pieces. Rub noodles with some salt. Rinse them and cut into small pieces.
Cut or slice veggies that will be cooked longer.
Combine B list ingredients. Loosen with warmed A list ingredients.
Dissolve A list ingredients into B list ingredients with a strainer.
Place hot pot soup on portable burner in middle of table. Allow diners to cook fish and veggies to their liking and then enjoy the soup, as well.

Video

Notes

Always ensure the ingredients, especially the sake, are of the highest quality. It makes all the difference in achieving that authentic flavor profile.While Sake is the star, ensure a harmonious balance with other ingredients. It’s this balance that makes the dish sing.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.