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The chronicle of Kipp's Washoku Project. Here you'll find posts about Japanese food and vulture.

Kinoko Nabe: Mushroom Hot Pot

Here in Maine we are experiencing yet another mild winter. Since Christmas I think we've only seen about four inches of snow. This has been almost immediately melted by a combination of unseasonable warmth and rain. However, it's still the time of year that calls for hardy food.  Continuing on with my goal of filling this winter with delicious hot pots, my next recipe to tackle was Kinoko Nabe, or Mushroom Hot Pot. 

I decided on this hot pot because there has been an excellent selection of mushrooms at my local co-op. I was especially aware of this, since I work at the co-op and have been staring at the mushroom display for the last couple weeks. When I sat down with the book Japanese Hot Pots (by Tadashi Ono and Harris Salat) to pick my next endeavor, my eye was caught by this simple dish. I ended up making it for my mom's birthday dinner. This meant that it was paired with salmon teriyaki (my mom's favorite) and cucumber sunomono. It all went together smashingly. 

Unfortunately, one of the mushroom variety called for, shimeji, eluded me. However, I replaced it with the king trumpet mushroom, which I had never had before. The other three mushrooms were enoki, oyster, and shiitake. The mushrooms were accompanied with napa cabbage, tofu, and spinach. You'll notice that non of those extras are particularly flavorful on their own. This means that kinoko nabe is all about the flavor of the mushrooms, set off perfectly by the dashi broth.

Each of these mushrooms has its own peculiar flavor and attributes. Enoki had a distinctly "mushroomy" tang and their delicate tendril-like stems make them almost like a noodle. Oyster mushrooms have a pleasantly earthy taste and a softer texture. The king trumpet has a firm, almost meaty texture and a full bodied flavor. And of course shiitake's distinct taste should be familiar to all. 

Since this is a hot pot, it was served right in its pot, in the middle of the table, though this time it was fully cooked when it was placed there. So everyone present could pull whatever they liked right out of the hot broth and chow down. It was great fun with the extra guests we had for our mother's birthday. One of them, my sister's boyfriend, is a budding mycologist (mushroom enthusiast and forager). The whole thing went over wonderfully. 

I've already made another hot pot, but you'll have to wait for a later post to hear about it. I'll just leave you with the teaser that it was my favorite so far. 

Until next time, long live the King Trumpet Mushroom!

If you enjoyed this post, you might enjoy this one, about sukiyaki (another hot pot). Or perhaps you would like this one, about a white miso nabe.