Tofu and shiitake hotpot

Tofu and shiitake hotpot

Feel Good Food
Chris Chen

This warming casserole can become even more wholesome by adding some fresh rice noodles or cooked buckwheat noodles. It has a traditional Japanese flavour with a fresh, spring-green lightness.


Quantity Ingredient
250g firm tofu, cut into 1 cm cubes
1 tablespoon dark roasted sesame oil
1 teaspoon dark roasted sesame oil
5 dried shiitake mushrooms, soaked in 2 cups water
3cm length kombu, soaked in ½ cup water
1/2 onion, finely sliced
2 cm knob ginger, finely sliced
1 carrot, sliced diagonally
1/2 daikon, sliced diagonally
100g baby bok choy or choy sum, chopped
50g enoki mushrooms
1 tablespoon mirin
1 tablespoon shoyu


  1. Pat the tofu dry with paper towel to remove any excess moisture. Heat 1 tablespoon sesame oil in a frying pan over medium heat and fry the tofu for 3–5 minutes, or until golden. Transfer to a bowl of warm water to remove any excess oil, then drain, press out any excess water and set aside.
  2. Drain the shiitake mushrooms, reserving the soaking liquid. Trim the stems and slice the caps. Slice the kombu into strips.
  3. Heat 1 teaspoon sesame oil in a heavy-based saucepan over medium heat and sauté the onion and ginger for 3 minutes, or until softened. Add the shiitake, kombu, carrot, daikon and 2 cups of the shiitake soaking water to the pan. Increase the heat to high, bring to the boil, then reduce the heat to medium–low, cover, and simmer for 10 minutes, or until the carrots are almost tender.
  4. Add the tofu, bok choy and enoki mushrooms and simmer for 3 minutes, then stir in the mirin and shoyu and cook for a further 2 minutes. Remove the pan from the heat, and divide the hotpot between bowls.
low fat
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