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Kinoko Yose Nabe (Mushroom Hot Pot)

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Meat

    • 400g ground chicken

  • Vegetables

    • 1 pack (100g) maitake mushrooms
    • 1 pack (100g) shimeji mushrooms
    • 1 bag (100g) enoki mushrooms
    • 4 shiitake mushrooms
    • 3 leaves (240g) cabbage
    • 1/3 carrot (50g)

  • Broth

    • 8cm dried kombu
    • 800cc water

  • Meatball Seasoning

    • 🥚 1 egg
    • 2 tbsp sake
    • 🧂 1/2 tsp salt
    • 1 tsp grated ginger
    • 1 tbsp potato starch

  • Seasoning

    • 2 tbsp sake
    • 2 tbsp mirin
    • 3 tbsp light soy sauce

STEPS

1

Place kombu and water in a pot and let it sit for 30 minutes.

2

Prepare the mushrooms: separate maitake and shimeji into small clusters, trim enoki roots and loosen, and cut shiitake caps with shallow cross cuts. Mince shiitake stems. Prepare cabbage by cutting into bite-sized pieces, separating the core and leaves. Slice carrot into 5mm rounds and use a cutter for decorative shapes. Microwave carrot pieces with a little water for 40 seconds.

3

In a bowl, mix ground chicken, minced shiitake stems, minced carrot, and meatball seasoning ingredients until sticky.

4

Heat the pot with kombu water over medium heat. Remove kombu before boiling. Drop spoonfuls of meat mixture into the pot and simmer for 5 minutes on low heat until cooked.

5

Add seasoning, mushrooms, cabbage core, and cook covered for 3-5 minutes. Add cabbage leaves and cook briefly. Garnish with decorative carrot pieces.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 20g
    Protein
  • 15g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

Use fresh mushrooms for the best flavor.Leftover broth can be used for rice porridge or udon noodles.Adjust soy sauce to taste for a lighter or stronger flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.