Recipe: Yummy [Farmhouse Recipe] Mushroom Hot Pot

[Farmhouse Recipe] Mushroom Hot Pot. Great recipe for [Farmhouse Recipe] Mushroom Hot Pot. I used to make mushroom hot pot with Japanese soup stock, but once I tried simmering mushrooms in Chinese soup stock and it was nice, so I tried it in a hot pot. It's nice with chicken thigh meat as well.

Add coconut milk and lime, and taste for salt. Mushroom Hot Pot (Kinoko Nabe) Spring and autumn are the ideal seasons for harvesting mushrooms-those fun little fungi that have marvelous healing benefits for the body. It seems that no one knows for sure how many varieties of mushrooms exist in nature. You can cook [Farmhouse Recipe] Mushroom Hot Pot using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of [Farmhouse Recipe] Mushroom Hot Pot

1. You need of Mushrooms (Shiitake, shimeji, enoki, maitake, eringi etc.).
2. Prepare of Thinly sliced pork.
3. Prepare of Bean sprouts.
4. Prepare of Japanese leek (1cm-wide diagonal slices).
5. Prepare of Mizuna (Cut into 5cm pieces).
6. You need of Tofu (Cut into easy to eat pieces).
7. You need of A.
8. It's of Chinese soup stock.
9. It's of Soy sauce.
10. You need of Sake.
11. You need of Oyster sauce.
12. Prepare of Salt.

And one last thing, I don't actually have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. I like to slice the abura-age very thin, as these slices soak up the broth and taste like juicy noodles. If you don't have access to abura-age, thinly-sliced tofu can work, too.

[Farmhouse Recipe] Mushroom Hot Pot step by step

1. Remove the hard stems from the mushrooms and chop or break them up into easy to eat pieces..
2. Simmer the ingredients listed under A in a pot, then add the mushrooms, vegetables and meat..
3. At the end of your meal, add udon or ramen, or rice to make a porridge. The soup is really tasty..
4. If you are putting ramen in at the end, it's tasty if you add a little ra-yu spicy oil as well..

The key for the rich broth flavor is to add the mushrooms before heating up the kombu-soaked water, so the mushrooms release all the umami flavors during. Aka Beoseot Jeongol (Jeongol means 'Hot Pot'). It's a simple, healthy dish that builds on the earthy flavor of mushrooms. Or if you want to feel sexy, throw in some shabu-shabu beef and udon noodles :) Skip to Recipe My mom used to make this dish when we were younger. I remember fighting with my sister about what noodles to drop into the broth.