Nabe of carrots, potatoes, shiitake and tofu

Nabe of carrots, potatoes, shiitake and tofu

This is a Japanese-style dish called “nabe” or hotpot. It’s a one-pot meal, easy to make and great for cold winter days. You need several typically Japanese ingredients for this but I bought everything in the local supermarket except the wakame, which I bought in a local Chinese supermarket.

           • 475 kcal per person  

Ingredients

For two people:

  • Fresh ingredients & groceries
    • about 400 g small potatoes
    • about 400 g carrots
    • 150 g fresh shiitake mushrooms
    • half a packet of silken tofu (150 g)
    • 1 cm fresh ginger
  • From the store cupboard
    • 1 tablespoon miso paste
    • 2 tablespoon mirin
    • a tablespoon of dried wakame
    • shichimi togarashi and golden sesame seeds for seasoning (optional)

Preparation

  • Soak the wakame in about half a liter of water. It will increase in volume by up to 6 times.
  • Wash and clean the potatoes, carrots and mushrooms.
  • Cut the potatoes in round slices of about 3 mm thick.
  • Cut the carrots in pieces of about 2 by 3 cm and about 3 mm thick.
  • Cut the mushrooms in strips of about 4 mm thick.
  • Slice the ginger as thin as you can.
  • Put the potatoes, carrots, ginger and mushrooms in a microwave pot and add the mirin. Cook for 10 minutes at full power (900 W).
  • After 10 minutes, take the pot out of the microwave and pour about 100 cl of the cooking liquid into a bowl. Put the miso into the bowl and mix until it is dissolved.
  • Drain the wakame and add it to microwave pot.
  • Cut the tofu into small cubes (about 1 cm on the side) and add it to microwave pot.
  • Pour the miso mixture over it and mix the ingredients taking care not to mash the tofu pieces.
  • Cook for 3 minutes at full power (900 W).

Serve and season to taste with shichimi togarashi and golden sesame seeds.


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