Kimchi miso hotpot

Name: Kimchi miso hotpot recipe
Ingredients: 1 tablespoon oil; 1 tablespoon sesame oil; 1 onion, finely sliced; 80 g (3 oz) miso; 2 tablespoons sake; 800 ml (27 fl oz/scant 3½ cups) dashi (any kind) or water; 350–400 g (12–14 oz) kimchi (include a little kimchi juice in this weight); 20 g (¾ oz) fresh root ginger, peeled and finely grated (shredded); 2 tablespoons mirin; hot chilli sauce and soy sauce, to taste (or use gochujang, Korean fermented chilli paste, if you can get it); 400–600 g (14 oz–1 lb 5 oz) tofu, cut into blocks about 2.5 cm (1 in) thick (firm/cotton or silken tofu are both okay but I like the hearty substance of firm/cotton in this dish); 2 leeks, cut at an angle about 1 cm (½ in) thick; ½ Chinese or Savoy cabbage, cored and cut into chunks about 4 cm (1¾ in) wide; 400 g (14 oz) mushrooms (a mixture of shiitake, enoki and oyster are nice); 4 portions of uncooked ramen noodles or cooked rice

This dish from Tim Anderson's cookbook brings together the best of Japanese cooking and Korean flavours

1 April 2020

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Korean food has had a big influence on Japanese cuisine, to the extent that some Korean ingredients are now found at pretty much any Japanese supermarket. One of these ingredients is, of course, kimchi, the spicy fermented cabbage often called the national dish of Korea. In Japan, one of its most common uses is in kimchi nabe, a hotpot that harnesses kimchi’s funky-sour-spicy-salty-umami flavour to season ingredients cooked in a light-yet-punchy broth. This is especially nice in winter.

A recipe from Vegan Japaneasy: Classic & Modern Vegan Japanese Recipes to Cook at Home by Tim Anderson (Hardie Grant).

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Gyoza

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Recipe notes