[Farmhouse Recipe] Mushroom Hot Pot. Great recipe for [Farmhouse Recipe] Mushroom Hot Pot. I used to make mushroom hot pot with Japanese soup stock, but once I tried simmering mushrooms in Chinese soup stock and it was nice, so I tried it in a hot pot. It's nice with chicken thigh meat as well.
Add coconut milk and lime, and taste for salt. Uncover pot and begin layering in mushrooms. We want a low, slow simmer that doesn't boil the ingredients apart. You can cook [Farmhouse Recipe] Mushroom Hot Pot using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of [Farmhouse Recipe] Mushroom Hot Pot
- You need 500 grams of Mushrooms (Shiitake, shimeji, enoki, maitake, eringi etc.).
- You need 400 grams of Thinly sliced pork.
- It’s 1 bag of Bean sprouts.
- You need 1 of Japanese leek (1cm-wide diagonal slices).
- Prepare 1/2 bag of Mizuna (Cut into 5cm pieces).
- Prepare 1 block of Tofu (Cut into easy to eat pieces).
- Prepare of A.
- Prepare 1200 ml of Chinese soup stock.
- It’s 1 tbsp of Soy sauce.
- You need 1 tbsp of Sake.
- It’s 1 tbsp of Oyster sauce.
- It’s 1/2 tsp of Salt.
Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened. Add coconut milk and lime, and taste for salt. In a large sauce pan or wok, prepare the broth by combining the dashi, sake, mirin, and soy sauce on medium high heat.
[Farmhouse Recipe] Mushroom Hot Pot instructions
- Remove the hard stems from the mushrooms and chop or break them up into easy to eat pieces..
- Simmer the ingredients listed under A in a pot, then add the mushrooms, vegetables and meat..
- At the end of your meal, add udon or ramen, or rice to make a porridge. The soup is really tasty..
- If you are putting ramen in at the end, it's tasty if you add a little ra-yu spicy oil as well..
Jeongol (전골) is an elaborate Korean stew or hot pot that used to be part of the royal court cuisine. Depending on the main ingredient, there are many variations, including dubu (tofu) jeongol, bulgogi jeongol, haemul (seafood) jeongol, mandu (dumplings) jeongol, etc. This recipe is the mushroom version, called beoseot jeongol (버섯전골). Check to see if the mushrooms are cooked to your liking; add a little more vegetable stock or water if the hot pot looks a little dry. Coat mushrooms in cornstarch slurry, then fry until the exterior is golden.