Easy to make but full of flavour.
- 90 g kuzukiri (dried potato starch) noodles (see Note)
- 1 dozen oysters, removed from shells, cleaned of any debris in salted water
- 4 shiitake mushrooms, stalks removed, stars carved into the caps (optional)
- 400 g mixed mushrooms (mixture of enoki, shimeji and oyster)
- 5 Chinese cabbage (wombok) leaves
- ½ bunch chrysanthemum leaves (see Note), stems trimmed (optional)
- 1 large carrot, thickly sliced on the diagonal
- 1 small leek, white part only, cut into 2 cm pieces on the diagonal
- 150 g firm tofu, cut into 4 pieces
- 1.6 litres dashi broth (see Note)
- 60 ml (¼ cup) cooking sake (see Note)
- 2 tbsp mirin
- 2 tbsp Japanese soy sauce, plus extra, to serve
- steamed short-grain rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak noodles in hot water for 8 minutes or according to packet directions. Drain. Arrange oysters, vegetables, tofu and noodles in a nabe dish (see Note) 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 10 g dashi granules in 1.6 litres 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