Kaki no Dote Nabe

Kaki no Dote Nabe is a comforting Japanese hot pot featuring fresh seasonal vegetables and a unique vegetarian seafood broth, simulating the flavors of the ocean. This dish is perfect for cozy dinners, offering a rich umami taste while keeping it plant-based.

Ingredients

• Shiitake mushrooms - 100 grams
• King oyster mushrooms - 100 grams
• Tofu (firm) - 200 grams, cubed
• Kombu (dried kelp) - 10 grams
• Dashi stock (vegetarian) - 600 ml
• Soy sauce - 30 ml
• Mirin - 30 ml
• Sake - 15 ml
• Napa cabbage - 100 grams, chopped
• Carrot - 50 grams, julienned
• Daikon radish - 50 grams, thinly sliced
• Green onions - 2 stalks, chopped
• Sesame oil - 10 ml
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, soak the kombu in 600 ml of water for 30 minutes to infuse flavor.
2. After soaking, slowly bring the water to a simmer over low heat, then remove the kombu.
3. Add the shiitake and king oyster mushrooms, and simmer for 5 minutes.
4. Stir in the soy sauce, mirin, and sake, and let it simmer for another 5 minutes.
5. Add the tofu, napa cabbage, carrot, and daikon radish. Cook for an additional 10 minutes until the vegetables are tender.
6. Drizzle sesame oil over the hot pot and season with salt and black pepper to taste.
7. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 280
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables.
• Provides a good source of plant-based protein and fiber.

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