Hot Pot

After our lovely day at the tea party yesterday, we stopped at the "Dragon Store", Uwajimaya, and got the fixin's for our new favorite dish, Japanese Hot Pot, or Shabu Shabu. We got Lenny a traditional Donabe and table top stove for his birthday and we've already used it 4 times!

Springtime Hot Pot

Ingredients: (Include as few or as many as you desire)

konbu (dried kelp)
negi (Japanese leek)
shungiku (chrysanthemum leaves)
hakusai (Napa cabbage)
fresh shiitake mushrooms
fresh shimeji mushrooms
fresh enoki mushrooms kuzukiri (arrowroot starch noodles) or thin rice noodles
medium tofu daikon radish (for grating)
ponzu (citrus, soy sauce and vinegar based condiment) beef or pork sliced paper thin (Uwajimaya sells it already sliced and labeled “for sukiyaki” or “for hotpot”) garlic chili sauce, if desired

Preparation:

About two hours before dinner, soak two 2-inch pieces of konbu in a stockpot-full of cold water. About an hour before dinner, soak the kuzukiri noodles in a bowl of cold water. Now grate the daikon radish and cut all the other ingredients into bite-size pieces and artfully arrange on serving plates. Just before dinner, bring the stockpot with the konbu to a simmer -- but don't boil.

To serve:

Place the donabe on a portable burner on the dining table, surrounded by plates of ingredients. Gather your guests around. Arrange the first round of ingredients in the donabe, fill with the konbu broth, cover and bring to a boil. Once boiling, serve in bowls, topped with grated daikon and a hit of ponzu and garlic chili sauce. Eat. Repeat.

(This is a fairly traditional Japanese recipe, but I found it on www.japanesefoodreport.com)