[Farmhouse Recipe] Japanese Hot Pot with Sake Lees Recipe

Name: [Farmhouse Recipe] Japanese Hot Pot with Sake Lees
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut the ingredients into bite sizes.
2
Rub the konyaku noodles with salt, rinse and cut into bite sizes.
3
Slice thinly or cut the vegetables that need to be cooked for longer.
4
Combine the B ingredients and loosen with the warmed A ingredients.
5
Dissolve the A into B using a strainer.
6
The hot pot soup is done.
7
Pour in the soup into a pot and add the root vegetables and fish first.
8
Simmer for a while to cook through and add more of your favorite ingredients.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slice Lightly salted salmon, 300 grams Chinese cabbage, 100 grams Shimeji mushrooms, 1 Burdock root, and more.

Yes, [Farmhouse Recipe] Japanese Hot Pot with Sake Lees falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

[Farmhouse Recipe] Japanese Hot Pot with Sake Lees

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