Vegan option

This is a vegan dish

Equipment

Classic-style Donabe Medium to large-size donabe can work. Kamado-san (3 rice-cup size) is used in this recipe

Servings

3 - 4

Ingredients

• 6 tablespoons miso (yellow or lighter color miso is preferred)
• 1 2/3 cups (400 ml) kombu & shiitake dashi (Option: use the same amount of water with a packet of Vegetable dashi – tear open and sprinkle the contents after pouring the miso broth at #4 of the process below.
• 2 tablespoons sake
• about 1 lb (450 g) napa cabbage (medium-size full leaves)
• about 12 oz (360 g) daikon, cut into thin disks
• 5 oz (150 g) soft yuba (tofu skin), cut into 2”wide strips
• A small knob ginger, cut into very fine shreds
• 2 cloves garlic, thinly-sliced
• 5 oz (150 g) shiitake mushrooms, thinly sliced
• Chives, minced
• Yuzu-kosho or your choice of condiments

Procedure

1. Whisk together the miso, dashi, and sake in a bowl. 
2. Place a piece of napa cabbage leaf on a cutting board. Spread a few pieces of daikon disk over the napa cabbage. Top with a strip of yuba. Make two more layers with the same ingredients and end with a napa cabbage. Set aside. Repeat the process with the remaining ingredients.
3. Cut each set (from the bottom side) into about 2” (5 cm) pieces, and start to fill the donabe from the outer side. Make sure to pack up tightly.
4. Pour the miso broth, and spread the ginger, garlic and shiitake.
5. Cover with lid, and set over medium-high heat. Once it starts to boil, turn down the heat to gentle simmer. Cook for 20 minutes, or until everything is cooked through and the napa cabbage is very tender.
6. Garnish with some chives. Serve the dish into individual bowls at a table (with the soup), and enjoy with a dab go yuzu-kosho or your choice of condiments, if you like.