Monday, August 16, 2010
Japanese Hot Pots #2
This time I started with a piece of kombu at the bottom of the pot, about 1 inch square. I liked the depth this gave to the finished dish.
Top with chopped cabbage, and build the hot pot over the cabbage. Here you see long beans, carrots, turnip, king oyster mushrooms, shimeji mushrooms, and fresh tofu.
Pour on a light broth, and cook covered for about 10 minutes, or until the vegetables in the pot are nearly ender.
Add quick-cooking additions (bok choy and enoks), and cook for another two minutes or so:
Tasty! I ended up adding soy sauce, sriracha sauce, and sesame oil as condiments, and this worked out well (by which I mean that the broth stayed light in colour in the pot and I got exactly the amount of condimentarity I wanted in my individual serving).
It was served over something called Jade Blend from Bulk Barn, which is composed of: bamboo rice, wheat berries, basmati rice, green lentils, split baby garbanzo beans, and daikon radish seeds, and it was actually delicious on its own, but that's not the reason I bought it. The reason I bought it was that it was so dang gorgeous: