So, we decided to do a hot pot dish with miso. Main ingredients...shabu shabu slice Kurobuta pork butt and clams, with a variety of other ingredients.
Garlic, ginger, green onion head, dry chili pepper, and hot bean paste ("Doubanjiang") were first sautéed in classic-style donabe, "Hakeme". Chicken stock was added.
After green onion and chili pepper were removed, other ingredients were added in stages. Miso was added right before clams and pork were added, so that my precious 2-year aged miso will bring out the deep and floral aroma when everything was cooked through.
Here's the full recipe:
Pork and Clam Hot Pot in Spicy Miso Broth
Ingredients:
1 tablespoon sesame oil
1 clove garlic, grated
1/2 tablespoon, grated ginger
1 Japanese green onion ("Tokyo negi"), green part only, cut into 2-3
2-3 dry chili pepper
1/2 tablespoon Chinese hot bean paste ("dobanjiang")
2 tablespoons sake
2 tablespoons mirin
3 cups (750 ml) Chinese chicken stock
6-7 leaves napa cabbage, cut into 2" (5 cm) strips crosswise
3-4 medium-size shiitake mushrooms, quartered
3 oz (100 g) kabocha pumpkin, cut into 1" (2.5 cm) thick wedges
7 oz (200 g) medium-firm tofu, cut into cubes
5 oz (150 g) shimeji mushrooms
3 tablespoons miso
1/2 tablespoon or more light-color soy sauce ("usukuchi shoyu")
3 oz (100 g) enoki mushrooms
1 Japanese green onion ("Tokyo negi"), bottom white part only, thinly-sliced diagonally
2 oz (60 g) Chinese chives ("nira"), cut into 2" (5 cm) length
2 oz (60 g) dry bean threads
10 oz (300 g) clams
8 oz (240 g) Kurobuta pork butt, cut into "shabu shabu" thin slices
3 oz (100 g) chrysanthemum leaves ("shungiku")
(Condiments)
1 knob ginger, sliced into needle thin
some chopped cilantro
some powdered sansho pepper
2 tablespoon Japanese black vinegar ("kurozu") + 1 tablespoon sesame oil, mixed together in a bowl
Procedure:
1. In donabe, heat 1 tablespoon sesame oil over medium-heat. Add the garlic, ginger, green onion (green part), and dry chili pepper. Sauté for a couple of minutes until fragrant.
2. Push them to one side of the donabe with a spatula, and add the doubanjiang to the open space of the donabe. Sauté the dobanjiang for 30-60 seconds until fragrant.
3. Add the sake and mirin. Stir. Let the mixture simmer for a couple of minutes.
4. Add the Chinese chicken stock. Bring to simmer. Remove the green onion and dry chili peppers.
5. Add the bottom part of napa cabbage, and shiitake mushrooms. Cover and simmer for 4-5 minutes.
6. Add the rest of the napa cabbage, kabocha, tofu, shimeji mushrooms. Cover again and simmer for 3 minutes or until kabocha is almost tender.
7. In a bowl, add the miso and soy sauce. Take a ladleful of the broth and add to the bowl. Stir to dissolve the miso. Add the mixture back to the broth in donabe. Adjust the seasoning by adding more soy sauce if necessary.
8. Add the enoki mushrooms, Japanese green onion (white part), nira, bean threads, clams, and Kurobuta pork butt. Cover again and simmer for a few minutes or until everything is cooked through. 9. Add the chrysanthemum leaves and turn off the heat.
10. Serve into individual bowls and enjoy with condiments.
The broth is wonderfully rich and just gorgeous.
Happy donabe life.
After green onion and chili pepper were removed, other ingredients were added in stages. Miso was added right before clams and pork were added, so that my precious 2-year aged miso will bring out the deep and floral aroma when everything was cooked through.
Here's the full recipe:
Pork and Clam Hot Pot in Spicy Miso Broth
Ingredients:
1 tablespoon sesame oil
1 clove garlic, grated
1/2 tablespoon, grated ginger
1 Japanese green onion ("Tokyo negi"), green part only, cut into 2-3
2-3 dry chili pepper
1/2 tablespoon Chinese hot bean paste ("dobanjiang")
2 tablespoons sake
2 tablespoons mirin
3 cups (750 ml) Chinese chicken stock
6-7 leaves napa cabbage, cut into 2" (5 cm) strips crosswise
3-4 medium-size shiitake mushrooms, quartered
3 oz (100 g) kabocha pumpkin, cut into 1" (2.5 cm) thick wedges
7 oz (200 g) medium-firm tofu, cut into cubes
5 oz (150 g) shimeji mushrooms
3 tablespoons miso
1/2 tablespoon or more light-color soy sauce ("usukuchi shoyu")
3 oz (100 g) enoki mushrooms
1 Japanese green onion ("Tokyo negi"), bottom white part only, thinly-sliced diagonally
2 oz (60 g) Chinese chives ("nira"), cut into 2" (5 cm) length
2 oz (60 g) dry bean threads
10 oz (300 g) clams
8 oz (240 g) Kurobuta pork butt, cut into "shabu shabu" thin slices
3 oz (100 g) chrysanthemum leaves ("shungiku")
(Condiments)
1 knob ginger, sliced into needle thin
some chopped cilantro
some powdered sansho pepper
2 tablespoon Japanese black vinegar ("kurozu") + 1 tablespoon sesame oil, mixed together in a bowl
Procedure:
1. In donabe, heat 1 tablespoon sesame oil over medium-heat. Add the garlic, ginger, green onion (green part), and dry chili pepper. Sauté for a couple of minutes until fragrant.
2. Push them to one side of the donabe with a spatula, and add the doubanjiang to the open space of the donabe. Sauté the dobanjiang for 30-60 seconds until fragrant.
3. Add the sake and mirin. Stir. Let the mixture simmer for a couple of minutes.
4. Add the Chinese chicken stock. Bring to simmer. Remove the green onion and dry chili peppers.
5. Add the bottom part of napa cabbage, and shiitake mushrooms. Cover and simmer for 4-5 minutes.
6. Add the rest of the napa cabbage, kabocha, tofu, shimeji mushrooms. Cover again and simmer for 3 minutes or until kabocha is almost tender.
7. In a bowl, add the miso and soy sauce. Take a ladleful of the broth and add to the bowl. Stir to dissolve the miso. Add the mixture back to the broth in donabe. Adjust the seasoning by adding more soy sauce if necessary.
8. Add the enoki mushrooms, Japanese green onion (white part), nira, bean threads, clams, and Kurobuta pork butt. Cover again and simmer for a few minutes or until everything is cooked through. 9. Add the chrysanthemum leaves and turn off the heat.
10. Serve into individual bowls and enjoy with condiments.
The broth is wonderfully rich and just gorgeous.
Happy donabe life.
