坦々木の子鍋

Tan-Tan Mushroom Pot

Tan-Tan Mushroom Pot

Hot pot dishes enjoyed during the cold season are truly special. Since they don’t require much preparation time, they pair perfectly with the HEGE pot, which allows cooking to be completed at the dining table. For the mushroom pot, it’s recommended to use three or more varieties of your favorite mushrooms to enhance the flavor. Don’t forget to prepare noodles for the finishing ramen!


 Items used | 〈Winter Limited〉φ280 Open Fire Pot (with Lid)




Ingredients

 

  • Maitake mushrooms 50g
  • Shimeji mushrooms 50g
  • King oyster mushrooms 50g
  • Chicken drumsticks 200g
  • Mirin (Japanese sweet cooking rice wine) 2 tablespoons
  • Salt 1 teaspoons
  • Long green onion 1/2
  • White sesame paste 2 tablespoons
  • Water 200ml
  • Soy milk 200ml
  • Baking powder 1/2 teaspoons
  • Chili oil 1 tablespoons
  • Sichuan peppercorns 1 teaspoons

Special sauce (adjust to your preference)

  • Soy sauce
  • Vinegar
  • Sesame oil
  • Garlic
  • Ginger
  • Long green onion


How to make it

  1. In the HEGE pot, add the chicken drumsticks, the green parts of the long green onion, and enough water to cover. Bring to a boil over high heat and simmer for 10 minutes to make the broth.
  2. Add the mirin and salt. Then, to prevent the soy milk from separating, add the baking powder.
  3. Add the white sesame paste, soy milk, an appropriate amount of mushrooms, long green onions cut into 3cm pieces, and crushed Sichuan peppercorns. Drizzle with chili oil and heat.
  4. Add mushrooms as desired and enjoy with the special sauce made by combining soy sauce, vinegar, sesame oil, minced garlic, long green onion, and ginger.


POINT

  • The pot being used this time is the "φ280 Open Fire Pot." It is perfect for enjoying a meal that serves 3 to 4 people.
  • You can add your favorite seasonings or enjoy ramen as the finishing touch. Cooking at the dining table allows you to customize your meal as you go along.

    　

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