Name: Nameko Nabe (Donabe Hot Pot)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 2
Cuisine: Gourmet mushroom
Ingredients: 6 cups dashi broth; 3 Tbsp soy sauce; 2 Tbsp mirin; 1 Tbsp sake; 8 oz Nameko mushrooms, gently rinsed; 6 oz firm tofu, cut into 1-inch cubes; 1/4 head napa cabbage, cut into 2-inch pieces; 1 carrot, thinly sliced on the bias; 2 baby bok choy, halved; 4 oz fresh udon noodles (or dried, soaked); 2 scallions, cut into 1-inch pieces; 2 thick slices fresh ginger; — TO SERVE —; Ponzu sauce for dipping; Chili oil; Steamed rice

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Nameko Nabe (Donabe Hot Pot)

Vegan swaps inside

A bubbling tabletop hot pot built around Nameko's slippery-silky texture, with napa cabbage, tofu, and dashi-mirin broth. Cook-at-the-table dinner-for-two; everything goes in one pot and gets ladled out hot.

15min Prep

20min Cook

35min Total

Serves 2 Yield

Easy Difficulty

Ingredients

Make it vegan

Use a kombu-shiitake broth instead of any fish or chicken broth. Tofu, nameko, and seasonal vegetables make a complete hot pot — no animal products required.

MotorSpores test kitchen

Steps

In a donabe, dutch oven, or wide pot: combine dashi, soy sauce, mirin, sake, ginger slices. Bring to a gentle simmer.

Layer in the napa cabbage + carrots. Simmer 5 minutes to wilt.

Tuck in the tofu cubes + bok choy. Simmer 3 minutes.

Add the udon. Simmer 3 minutes until tender.

Scatter Nameko mushrooms + scallions over the top. Cover; let steam 2 minutes.

Carry the pot to the table. Diners ladle into individual bowls, dipping into ponzu + chili oil to taste.

When the solids are eaten, ladle the remaining broth over steamed rice for the second course.

Nameko Nabe (Donabe Hot Pot)

Steps

Other ways to cook Nameko

Nameko Miso Soup with Silken Tofu

Hot Nameko Soba in Mushroom-Dashi Broth