This dish can be eaten during any time of year, but Park enjoys the dish during the colder winter months. Nabemono is a communal dish that is usually enjoyed with a group of people. "It's quite a social dish in that sense—my family would always eat it together or make it when we had guests over," says Park.
Follow the recipe for Park's vegetarian Japanese hot pot. Trust me, you'll have plenty of leftovers.
1 piece dashi kombu (roughly 3x3") piece
4-5 cups water (or vegetable stock)
3 Tbsp gluten free soy sauce, more to taste
Sake to taste (optional)
Splash of mirin (optional)
4-5 napa cabbage leaves, chopped
1 Japanese leek, white base only
1/2 pack of enoji mushrooms
1/2 pack shimeji mushrooms
Handful shiitake mushrooms, stems removed
1/2 large carrot, sliced
8 oz extra firm tofu
1/2 pack konnyaku, drained, rinsed and sliced
1. Begin by preparing your ingredients and slicing into bite sized pieces.
2. Prepare your stock, using water and dashi kombu or dashi stock.
3. Arrange ingredients inside of the nabe then pour your liquid over the ingredients and fill the pot.
4. Cover, bring to a low boil and enjoy once veggies are tender! Season to taste.
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