Oyster and mushroom hot pot recipe (kaki nabe)
- Cuisine: Japanese
- Serves 4
Ingredients90g kuzukiri (dried potato starch) noodles*
1 dozen oysters, removed from shells, cleaned of any debris in salted water
4 shiitake mushrooms, stalks removed, stars carved into the caps (optional)
400g mixed mushrooms (mixture of enoki, shimeji and oyster)
5 Chinese cabbage (wombok) leaves
½ bunch chrysanthemum leaves*, stems trimmed (optional)
1 large carrot, thickly sliced on the diagonal
1 small leek, white part only, cut into 2cm pieces on the diagonal
150g firm tofu, cut into 4 pieces
1.6L dashi broth*
60ml (¼ cup) cooking sake*
2 tbsp mirin
2 tbsp Japanese soy sauce, plus extra, to serve
Steamed short-grain rice, to serve
PreparationSoak noodles in hot water for 8 minutes or according to packet directions. Drain. Arrange oysters, vegetables, tofu and noodles in a nabe dish* or round, flameproof casserole.
Combine dashi, sake, mirin, soy and ½ tsp salt in a nabe dish over medium heat. Bring to a simmer and cook for 15 minutes or until vegetables are tender. Serve with rice.
* Kuzukiri noodles, available from Japanese food shops, are made from the root of the kudzu plant. Substitute cellophane noodles.
* Chrysanthemum leaves, available from Asian food shops, lend a slightly perfumed flavour to the dish. Substitute Asian greens.
* To make dashi broth, dissolve 10g dashi granules in 1.6L water.
* Cooking sake is from Japanese food shops.
* Nabe (clay or cast-iron hot pot) dishes are available from Japanese or Asian food shops.
As seen in Feast magazine, Issue 8, pg86.
Photography by Brett Stevens.
If you enjoyed this Oyster and mushroom hot pot recipe (kaki nabe) then browse more Japanese recipes, seafood recipes, easy recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Thai Seasoning Sauce
Thai seasoning sauce is a Thai style soya bean sausce which has a different flavour to Chinese soy sauce. Popular brands include Golden Mountain or Maggi.