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Tag Archives: Shimeji

Black Cod Hot Pot in Saikyo Miso & Soymilk Broth

Saikyo Miso to Tonyu Nabe

Saikyo miso is a traditional white miso from Kyoto, Japan. The color is pale and it has a natural umami-rich sweet flavor due to the higher content of koji rice (malted rice) in the miso. The sodium level is also much lower than other types of miso, so you can use a good amount of it to enjoy its rich flavor in a soup, etc. without making the dish too salty. This hot pot dish has the combination of dashi, soymilk, and Saikyo miso in the broth, so the flavor is rich and complex. Make sure to use the real Saikyo Miso from Kyoto and pure rich soymilk (with no additives) such as Banrai Soymilk.

Buttery fish like cod is perfect for this broth, other types of seafood or even chicken would certainly work in this dish, too.


Curry & Tamari Flavored Steam-Fry Vegetable Yakisoba Noodle

Enjoy this one-pot dish made with fresh yakisoba noodles and a lot of vegetables. I’ve been making this dish for years and had so many people turned on to this dish. The curry and tamari soy sauce flavors make a great combination. The noodles become nicely spicy and robust. This is a completely vegan dish with layers of flavors and textures. The sauce and sun-dried tomatoes bring out the rich umami, too.


Shiso Chicken Meatball & Grated Daikon Hot Pot

Shiso Tsukune Mizore Nabe

This dish is packed with nutrients, and so easy to make. It’s also a great dish to enjoy with guests. Chicken meatballs have the very nice subtle shiso flavor and they become fluffy after cooked. I like adding a generous amount of coarsely grated daikon (I highly recommend you use Onioroshi daikon grater for the nice crunchy texture for grating daikon). They give both texture and more flavor to the dish.

For seasoning, I use both white tamari and soy sauce for more complex flavor (and also to keep the broth from becoming too dark), but you can use just soy sauce if you like. You can also adjust the seasoning with extra sea salt at the end. But, please remember, this dish is served with Sansho Ponzu Sauce, so the seasoning should be minimum.

Make sure to save enough broth, so you can enjoy the shime (finishing course) of soba noodles!


Chicken & Tofu Hot Pot with Egg

Tori to Tofu no Tamago-toji Nabe

This is my lazy-day but feel-good quick hot pot dish. I love my small size donabe so much, as it’s so handy to use, and I can make quick one-pot-meal for 1 to 2 people in a short time. In this dish, dashi (stock) is heated with soy sauce and mirin, then chicken, tofu, and mushrooms are added one after another to cook in the broth. Once everything is cooked through, eggs are drizzled in and cooked further (I like the soft stage). I used shungiku (chrysanthemum leaves) as a topping, but you can simply use thinly-sliced green onion or any of your choice of green topping. Enjoy with some sansho powder.


Chicken Meatball Hot Pot in Miso Broth

Tsukune Miso Nabe

This simple miso-flavored hot pot is always so popular among my family and friends. By adding grated ginger and egg, the chicken meatballs becomes so fluffy and flavorful. The other main ingredients are tofu and mushrooms, which complete the dish to full satisfaction. The suggested shime (finishing course) to cook in the saved broth is udon or ramen.


Mixed Mushroom Rice

Kinoko Gohan

I love the earthy treat. I like to use a few kinds of mushrooms such as shiitake, king oyster, and shimeji. You can try with your choice of mushrooms. By adding sweet rice, the dish becomes nice and slightly chewy texture, but you can also make it only with short grain rice and it will taste very nice, too. For seasoning, I love white tamari, for its mellow and slightly sweet aroma, but you can substitute with usukuchi shoyu or regular soy sauce, too.


Dashi-Rich Steam-Fry Hiramasa and Napa Cabbage

Simply assembled hiramasa (amberjack) with napa cabbage and shimeji mushrooms taste so pure and satisfying with the rich flavor of the dashi broth. The broth’s umami level is boosted with the addition of ayu fish sauce (I call this “magic essence”).  Hiramasa can be substituted with yellowtail, sea bass, snapper, salmon, or any buttery fish filet. I like to serve this dish with plain donabe rice (white or brown).


Steamed Pork Belly Shabu Shabu

Mushi Buta Shabu Shabu

It takes very little time for prepping and you can make such a satisfying complete one pot dish. If you can’t find thinly-sliced pork belly from a market, you can just buy a block and slice it into thin pieces. For a leaner choice, pork loin is also good. I like to marinade the meat in Liquid Shio-Koji for a short time because it further tenderize the meat and enhances the flavor. But, you can omit this process and the dish will still taste great. If you are cooking for a larger group, increase the recipe amount and cook multiple batches at the table!


Mushroom & Mizuna Hot Pot

Hari Hari Nabe

This simple vegan hot pot is so rich in flavor and satisfying. 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. 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 the slow heating process. For the shime (finishing course), I like to add udon noodles to the remaining broth, but soba is also good, too.


Chicken Wings & Daikon Hot Pot

Teba Daikon Nabe

Chicken wings and daikon are a classic combination in Japanese cooking. By pan-frying these ingredients before adding to the broth, the flavor of this simple dish enhances dramatically. Because the chicken is already marinated in shio-koji, this dish doesn’t require much more seasoning. Feel free to use fingers to savor the wings, as it’s part of the fun of this dish!


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