Kabocha Pumpkin Hot Pot Recipe

Name: Kabocha Pumpkin Hot Pot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pieces dried shiitake mushrooms; 5 cups water; 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 (cut quarters in half 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 (Japanese onion) sliced on an angle into 2-inch pieces; 4 ounces napa cabbage, sliced; 3 1/2 ounces (100-gram package); mushrooms, trimmed and pulled apart; 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried; , for accent

Servings: persons

8 pieces dried shiitake mushrooms
5 cups water
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 (cut quarters in half 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 (Japanese onion) sliced on an angle into 2-inch pieces
4 ounces napa cabbage, sliced
3 1/2 ounces (100-gram package)
mushrooms, trimmed and pulled apart
1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
, for accent

1
When the mushroom stock is ready, drain the liquid and reserve both the stock and the reconstituted shiitake mushrooms. Remove and discard the mushroom stems and halve the caps. Set aside.
2
Prepare the broth by combining the reserved mushroom stock, soy, and mirin in a bowl.
3
Place the kombu on the bottom of a hot pot and pile the pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved shiitake mushrooms over it. Pour in the broth.
4
Cover the pot and bring to a boil over high heat. Decrease the heat to medium and simmer for 10 minutes. Uncover the pot and add the udon noodles. Simmer until the noodles are tender, about 10 minutes more.
5
Transfer the hot pot to the dining table. Serve the ingredients together with the broth, accenting with shichimi togarashi.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 pieces dried shiitake mushrooms, 5 cups water, 1/2 cup soy sauce, 1/2 cup mirin, and more.

Yes, Kabocha Pumpkin Hot Pot Recipe falls under the General 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.

That's it — enjoy your meal!