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Kabocha Pumpkin Hot Pot

http://www.marthastewart.com/315309/kabocha-pumpkin-hot-pot
  • Ingredients
  • categorized
  • original
  • Produce
  • 4 ounces daikon (1 peeled halved lengthwise, and cut into thick 2-inch-thick slices)
  • Carrot (about 4 ounces), medium (1)
  • Kabocha pumpkin (about 1 pound) (1/2)
  • Kombu (2 (6-inch) pieces)
  • Napa cabbage (4 ounces)
  • Shiitake mushrooms, dried (8 pieces)
  • Taro roots (about 1/2 pound), small (3)
  • Condiments
  • Mirin (1/2 cup)
  • Soy sauce (1/2 cup)
  • Cooking & Baking
  • Shichimi togarashi (1)
  • Pasta & Grains
  • Udon noodles, frozen precooked (1 pound)
  • Other
  • 1 negi, sliced on the bias into 1-inch pieces
  • 3 1/2 ounces shimeji mushrooms, trimmed and pulled apart

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Published August 12, 2011 (1 year ago).

2 people saved this recipe.

Julia MacPherson
maisy baker

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