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Kabocha Pumpkin Hot Pot
http://www.marthastewart.com/315309/kabocha-pumpkin-hot-pot
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Ingredients
categorized
original
8 pieces dried shiitake mushrooms
1/2 cup soy sauce
1/2 cup mirin
2 (6-inch) pieces kombu
1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces
4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long)
1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 negi, sliced on the bias into 1-inch pieces
4 ounces napa cabbage, sliced
3 1/2 ounces shimeji mushrooms, trimmed and pulled apart
1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
Shichimi togarashi, for garnish
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
Preparation
Read recipe preparation on
marthastewart.com
Martha Stewart
www.marthastewart.com
All 13,565 recipes
Social Stats
9.3
Rating
1-100
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Recipe Stats
Published August 12, 2011 (1 year ago).
2 people saved this recipe.
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