Kabocha Pumpkin Hot Pot (Japanese-Style Soup)

I watched Martha and her guest, Tadashi Ono, make this recipe on her January 5, 2010 show. It looked good and while I may not make it with kabocha pumpkin because I don't know where to find it, I at least have a start to Hot Pot soups. It might be helpful to buy Tadashi's book on Japanese Hot Pot recipes.

The link to her show on the 5th also includes a recipe for Beef Shabu Shabu. Looks good!

Kabocha Pumpkin Hot Pot

Ingredients

Serves 4

• 8 pieces dried shiitake mushrooms
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 (6-inch) pieces kombu
• 1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces
• 4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
• 3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long)
• 1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices
• 1 negi (scallion), sliced on the bias into 1-inch pieces
• 4 ounces napa cabbage, sliced
• 3 1/2 ounces shimeji mushrooms, trimmed and pulled apart
• 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
• Shichimi togarashi, for garnish

Directions

1. Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
2. Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
3. Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
4. Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.

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