The Recipe

Kabocha Pumpkin Hot Pot

Name: Kabocha Pumpkin Hot Pot
Yield: servings:4
Ingredients: 8 pieces dried shiitake mushrooms; 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 (quarters halved 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, sliced on the bias into 1-inch pieces; 4 ounces napa cabbage, sliced; 3 1/2 ounces shimeji mushrooms, trimmed and pulled apart; 1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried; Shichimi togarashi, for garnish

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer

INGREDIENTS

8 pieces dried shiitake mushrooms
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 (quarters halved 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, sliced on the bias into 1-inch pieces
4 ounces napa cabbage, sliced
3 1/2 ounces shimeji mushrooms, trimmed and pulled apart
1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
Shichimi togarashi, for garnish