Vegetarian Japanese Hot Pot (our version)

Not strictly traditional but a welcome treat on a freezing cold night, Cafe Drake HRV's veggie hot pot is yet another quick, one-pot meal. We prefer it with rice but you can minimize clean-up by just tossing some plain ramen or rice noodles in the hot pot during the final minutes of simmering. Heat lovers should feel free to add chopped kimchi to the mix and then reduce amount of rice vinegar by half.

The good news is that almost ANY ingredient will work in a hot pot entree. If you'd like to add beef or pork for a richer broth, go ahead, just allow for longer cooking times and add veggies to the pan later in the game. Now, Cafe Drake HRV's improvised version - begin by bringing about 4 cups of broth to a boil in a large, wide pot or deep skillet. We used dashi broth (made from bonito fish flakes) but vegetable, chicken or beef will all work. In a desperate pinch just use water but load up on more seasonings. While the broth comes to a boil add to the pan 2 cloves of garlic (halved), 4 thick slices of peeled ginger, 1-2 T. mirin and a healthy glug of sake or dry sherry or Chinese rice wine. When broth boils, reduce heat to a simmer, cover and cook gently for a few minutes. Begin adding vegetables according to their cooking times i.e. longer-cooking veggies first. We started with onion anyway just to enhance the broth flavor. Then we added 1 peeled and sliced sweet potato, 1 large white turnip (peeled and cut into 8 wedges) and 2 peeled and sliced parsnips. Simmer partially covered until veggies begin to soften then add: 1/4 head of cabbage (shredded or roughly chopped), 1 small head of bok choy (roughly chopped) and 1 block of firm tofu (drained and cubed). Continue to simmer until vegetables reach desired tenderness. You should allow at least 20 minutes for flavors to permeate tofu. Do not bring to a boil at any time. Lastly, season with at least 1 T. soy sauce and 1 t. toasted sesame oil. Stir in 4-6 t. rice vinegar. Add salt or sugar if needed. Befitting the dish's name, serve hot.

Totally optional is Cafe Drake HRV's plating method of Japanese Hot Pot, with broth served separately as soup and rice condiment, veggies and tofu on their own, plain steamed rice and a dunking sauce of miso, tahini and mustard.

Our miso-mustard-tahini sauce is perfect for steamed vegetables, rice and as a winter salad dressing, tossed with apples, pears and chicory or escarole leaves. Make some and keep in your fridge for up to a week - mix until smooth in a blender 3/4 cup tahini, 5 T. white or barley miso paste, 2/3 cup apple cider vinegar and 1/4 cup grainy mustard. Slowly mix in water - with blender running - until desired consistency is reached. You'll need 1/2 cup for even a thick sauce/dressing.