Miso, Garlic and Kimchi Hotpot
The quantities and ingredients are flexible, some listed may only be available in specialist Japanese shops, but you can use anything you have to hand.
- 2 blocks of tofu cut into large chunks (and any finely sliced meat, fish or seafood of your choice)
- 1/2 Chinese leaf cabbage, first cut in quarters lengthways then into thick slices
- 1 bunch spinach (or other green leaf, such as mizuna or kale)
- 2 leeks, washed and cut in 3cm chunks on the diagonal
- 6-8 fresh shiitake mushrooms, or other Asian mushrooms of your choice: oyster, enoki etc, left whole. If using shiitake, you can cut a shallow cross on the top as in the photo
- 1 carrot, cut into slices either on the diagonal or in flower shapes if you have a cutter or fancy having a go
- 1 packet bean sprouts, washed
- 1-2 servings of harusame, thin rice noodles
- 1200ml dash stock, made from dried konbu and bonito flakes or instant dash powder (or any meat, fish or vegetable stock)
- 4tbs miso paste
- 100g kimchi (or chilli paste/fresh chillis if not available)
- 2-3 cloves grated garlic
- dash sesame oil
- Fill your stock pot or nabe crock pot 3/4 full with dashi stock and bring to the boil
- Lower the heat to a simmer, then mix in the miso and add the kimchi to taste (depending on how hot you want it)
- Add the tofu and vegetables (and meat or fish if using). Ingredients are arranged in groups around the pot, rather than mixed up
- Cover and raise to a medium heat and cook until bubbling and all the ingredients are done
- Add the grated garlic and a dash of sesame oil just before serving
- You can add more kimchi to your bowl if you’d like yours spicier than other diners.
This recipe was featured in the Guardian:
Photos below taken by Aline Mainix, a volunteer at Ayabe Yoshimizu Guesthouse which we ran for a year.