Cook The Book: Squid Hot Pot (Ishiri Nabe)

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
661
FAT
28%
CHOL
143%
SOD
31%

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Ingredients for 4 servings

Broth:

4 cups water

1 cup sake

1/2 cup ishiri sauce

2 (6-inch) pieces kombu

1 pound squid

Edibles:

1 napa cabbage-spinach roll, sliced (recipe below)

1 ounce harusame (thin, transparent noodles made from mung bean, potato, or sweet potato starch; may substitute with cellophane noodles)

1/2 pound firm tofu (approx. 1/2 package), cut into 4 pieces

2 ounces daikon, peeled, quartered lengthwise, and cut into 1/4-inch-thick slices

1 negi (Japanese scallion, usually 3/4-inch thick and 2-feet long; may substitute with 2 green scallions); slice whites and greens at an angle into 2-inch pieces

4 ounces fresh shiitake mushrooms (about 8 pieces), stemmed

3 1/2 ounces shimeji mushrooms (may substitute with white button or crimini), trimmed and separated

2 cups shungiku (chrysanthemum leaves; may substitute with mizuna or watercress), stemmed

Garnish:

1/4 cup momiji oroshi (recipe below)

1/2 cup shibori scallions (recipe below)

Rice for Shime:

1 cup of Japanese short grain rice

1 cup of water

4 ounces napa cabbage leaves (approx. 4 large leaves), separated from the head

4 ounces spinach, stemmed

8 whole dried Japanese chilies (each roughly the diameter of a chopstick)

2 ounces raw green scallions, trimmed of roots

cold water

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