Autumn Roasted Kabocha and Mushroom Hotpot

Name: Autumn Roasted Kabocha and Mushroom Hotpot
Total time: 120 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 whole kabocha squash, seeded and cut into wedges; 300 g shiitake mushrooms, stems removed; 300 g oyster mushrooms, trimmed; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 4 cups dashi broth; 3 tablespoons soy sauce; 3 tablespoons sake; 2 tablespoons white miso paste; 1 teaspoon sugar; 1 block firm tofu, cut into cubes; 2 scallions, thinly sliced; 2 tablespoons mirin; Flaky sea salt, to taste

Japanese · Autumn · 120 min · Serves 4 · By Lesapor Test Kitchen

This advanced-level hotpot weaves together the rich umami of mushrooms with the sweet, nutty flavors of kabocha squash. Slow-roasted in a dashi broth, this dish is ideal for cooler autumn evenings. Utilize artisanal miso and a quality soy sauce to elevate the depth of flavor.

Ingredients

1 whole kabocha squash, seeded and cut into wedges
300 g shiitake mushrooms, stems removed
300 g oyster mushrooms, trimmed
1 tablespoon sesame oil
1 tablespoon vegetable oil
4 cups dashi broth
3 tablespoons soy sauce
3 tablespoons sake
2 tablespoons white miso paste
1 teaspoon sugar
1 block firm tofu, cut into cubes
2 scallions, thinly sliced
2 tablespoons mirin
Flaky sea salt, to taste

Method

Preheat the oven to 375°F (190°C). Toss the kabocha wedges and mushrooms with sesame oil and vegetable oil, and season lightly with salt. Arrange in a single layer on a baking sheet.
Roast the vegetables for 30-40 minutes, until the squash is tender and the mushrooms are golden brown. Remove from oven and set aside.
In a large pot, bring the dashi broth to a simmer over medium heat. Stir in the soy sauce, sake, miso paste, sugar, and mirin until well combined.
Add the roasted vegetables and tofu cubes to the pot. Simmer gently for 20-30 minutes, allowing the flavors to meld together.
Adjust seasoning with more soy sauce or salt to taste. Serve hot, garnished with sliced scallions.