Winter approaches and after reading Kirin's post on Nabe Ryori ( see also her Comments on my post ) I had to have a go at a Japanese hot-pot. ( Do click on the pictures : the large sized pics look even more appetizing).
Because it's my first time I keep the recipe simple and the dinner crowd small ( once I know my way around a recipe I can add more ingredients and guests).
To serve two I made a soup base with 1.5 litres of dashi and 1.5 tablespoons of red miso. I seasoned it by adding some finely grated ginger ( less than a tablespoon I guess) a bit at a time, tasting the soup base till the ginger was noticeable but not overpowering and also added some drops of sesame oil.
The vegetables that go in are these lovely brown shimeji that I found at the Chinese supermarket ( they're from Korea , imported via the Netherlands (it's a small world ;) I'm keeping the white ones for another dish) , Chinese cabbage leaves , cut in bite-sized squares, sliced shii-take, sliced spring-onion. I put everything in the simmering base , adding the shimeji a few minutes later, because I want to keep these from overcooking.
Btw , this is kangaroo beef which is a very lean meat ( less than 2 % fat )!
The Nabe with the meat added : it's very lean so only needs to cook shortly ! Tastes best when it's still a bit rosy inside.
When everyone had eaten all the goodies from the pot, I added green soba and tofu to the broth. You can see the result below : the taste of the broth by then was to die for ! ( Tip : I had pre-cooked the soba , adding the same amount of cold water to it a few minutes before it was done , so it would be cooked just right after simmering in the pot together with the tofu. )