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Sesame Miso Hot Pot 胡麻味噌鍋
Ingredients
  • 1 gobo (burdock root) (5 oz, 140 g)
  • 1 carrot (5 oz, 140 g)
  • 8 leaves napa cabbage (1.5 lb, 680 g)
  • 5 green onions/scallions (2 oz, 57 g)
  • 6 stalks Mizuna (Japanese mustard green) (3 oz, 85g; or other leafy greens)
  • 1 bunch garlic chives (Chinese chives or Nira) (2 oz, 57 g)
  • 1 package shimeji mushrooms (3.5 oz, 100 g; or other mushrooms)
  • 1 package maitake mushrooms (3.5 oz, 100 g; or other mushrooms)
  • 2 pieces aburaage (deep-fried tofu pouch) (1.4 oz, 40 g)
  • 1 medium-firm tofu (14 oz, 397 g)
  • 1 lb thinly sliced pork loin (454 g; optional, skip for vegan)
  •  
  • Hot Pot Broth
  • 5 cups water (1200 ml)
  • 1 piece kombu (dried kelp) (0.2 oz, 5 g, 3 x 3 inches)
  • 4 dried shiitake mushrooms (0.7 oz, 2o g)
  • 3 Tbsp toasted white sesame seeds
  • 2 cloves garlic
  • 2 Tbsp sake
  • 1 Tbsp mirin
  • 4-6 Tbsp miso (I use Hikari Miso® Kodawattemasu. Adjust the amount based on the miso you use)
  •  
  • Optional Seasonings (to your liking)
  • kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • Doubanjiang (spicy chili bean sauce/broad bean paste)
  • shichimi togarashi
Steps
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