[Farmhouse Recipe] Japanese Hot Pot with Sake Lees

Name: [Farmhouse Recipe] Japanese Hot Pot with Sake Lees
Yield: 4 servings
Cuisine: American
Ingredients: 4 slice Lightly salted salmon; 300 grams Chinese cabbage; 100 grams Shimeji mushrooms; 1 Burdock root; 1 White part of a Japanese leek; 2 small turnips; 1 packet Shirataki; 1 Atsuage; 4 Chikuwa; 1000 ml Dashi stock; 1 tbsp Soy sauce; 1 tbsp Mirin; 100 grams Sake lees (finely crumble); 100 grams Awase miso

cookpad.japan @cookpad_jp

I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.

If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.
I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK

I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.

If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.
I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK

cookpad.japan @cookpad_jp

I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.

If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.
I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK

I love the soup with sake lees, so I made a hot pot with it. I often have this dish when it is cold outside.

If using vegetables that need longer cooking time, slice, cut into small pieces, or parboil in advance.
I adding recommend burdock roots and chikuwa as it adds flavor to the broth. Recipe by FarmersK

Saved

Ingredients

4 servings

Ingredients
4 sliceLightly salted salmon
300 gramsChinese cabbage
100 gramsShimeji mushrooms
1Burdock root
1White part of a Japanese leek
2 smallturnips
1packet Shirataki
1Atsuage
4Chikuwa
A
1000 mlDashi stock
1 tbspSoy sauce
1 tbspMirin
B
100 gramsSake lees (finely crumble)
100 gramsAwase miso

Saved

Steps

1

Cut the ingredients into bite sizes. Rub the konyaku noodles with salt, rinse and cut into bite sizes.
2

Slice thinly or cut the vegetables that need to be cooked for longer.
3

Combine the B ingredients and loosen with the warmed A ingredients.
4

Dissolve the A into B using a strainer. The hot pot soup is done.
5

Pour in the soup into a pot and add the root vegetables and fish first. Simmer for a while to cook through and add more of your favorite ingredients.