Miso Daikon Nabe with Citrus Ponzu Dipping Sauce
Who doesn’t love one pot dishes or one pot cooking. Sukiyaki, shabu shabu are all considered “nabe” dishes or hot pot dishes. They are often cooked at your dinner table, communal style, with everyone selecting their choice of meats and vegetables. Feel free to use your preference or combination of meats, tofu and vegetables. A very fun family dish.
6 c. dashi 1 lb. shabu shabu-style beef or pork (sliced paper thin) or 1 lb. boneless, skinless chicken thighs, thinly sliced or 1 (20 oz.) blk. firm tofu, 2-inch x 1-inch pieces 1 medium daikon, peeled, 1-inch cubes 1 medium carrot, peeled, ¼-inch slices 1 medium hasu (lotus root), peeled, ¼-inch slices 10 pc. fresh shiitake mushrooms, halved ½ lb. enoki mushrooms, trimmed 2 ( 6-8 oz.) pkgs. udon or shirataki noodles, optional ¼ c. white miso paste ¼ c. sake 3 TB Aloha shoyu Citrus Ponzu Dipping Sauce ½ c. Aloha shoyu 6 TB lemon juice 4 TB mirin 2 TB orange juice
Sauce: In a mixing bowl; combine all ingredients. Makes 1 cup. Set aside. In a large saucepot over medium high heat; bring dashi to a boil. Reduce heat; add daikon, carrot and hasu. Simmer 20-25 minutes. Add choice of meat, mushroom and remaining ingredients into pot. Simmer 5 minutes.
Serve immediately with Citrus Ponzu Dipping Sauce in individual serving dishes or your favorite. Serves 4.