Wasabi Nabe Hot Pot
I made a trip to a wasabi farm and bought large, fresh wasabi.
Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.
I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5
Wasabi Nabe Hot Pot
I made a trip to a wasabi farm and bought large, fresh wasabi.
Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.
I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5
Cooking Instructions
- 1
To prepare the soup stock, soak the kombu in water for 30 minutes.
- 2
Put Step 1, while it's still cold in a pot together with the ★ ingredients and heat. Bring to a boil over high heat. Skim any scum that forms. Reduce to medium heat.
- 3
Boil for about 20 minutes to bring out the soup stock. After 20 minutes, remove the leek and ginger and set aside.
- 4
To prepare the wasabi soup stock, grate the daikon with the skin intact. This will produce the optimum amount of nutrients. Grate the wasabi. Cut the stock ingredients into bite-sized pieces.
- 5
For the finishing touch, add soy sauce, mirin, and shiro-dashi to the pot with the soup stock to flavor.
- 6
Add the ingredients and boil for 15 minutes.
- 7
Once the pot boils, add the grated daikon juice, place the wasabi on top, and it's ready to serve.
- 8
When serving, add additional wasabi for a extra spicy kick.
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