Mushroom Hot Pot

From Japanese Hot Pots by Tadashi Ono & Harris Salat

Serves 4

4 c dashi
1 c sake
1/2 c mirin
1/2 c soy sauce
1/2 lb napa cabbage, sliced
1/2 package firm tofu, cut into 4 pieces
1/2 lb shiitake mushrooms, stemmed
1/2 lb oyster mushrooms, trimmed and pulled apart
3 1/2 oz shimeji mushrooms, trimmed and pulled apart
7 oz enoki mushrooms, trimmed and pulled apart
1/2 lb spinach, stemmed
Shichimi togarashi, for accent

Prepare broth by combining the dashi, sake, mirin, and soy sauce in a bowl, reserve.

Add the cabbage and tofu to a hot pot and pour in the broth. Cover teh pot and bring it to a boiil over high heat. Decrease the heat to medium and simmer for 5 minutes more.

Uncover the hot pot and add the mushrooms. Cover the pot and simmer for 5 minutes more. Uncover the pot, add the spinach, and simmer for 1 minute more.

Transfer the hot pot to the dining table. Serve the ingredients together with the broth, accenting with shichimi togarashi.

Suggeseted shime: soba (or rice)