Recipes, re-invented from cooking shows
Asian Hotpot
Prep. Time:
Baking Time:
Total Time:
45 mins
1 hour 15 mins
2 hours
Serves:
Serves 4 - 6
We saw Shuai in a final week of Season 22 of Top Chef ™ make this dish to great acclaim. Chef's Notes: The dulse seaweed provides a smoky, umami-rich flavor similar to bonito flakes Each component can be prepared ahead and reheated when assembling The contrast of textures is key - crispy gno...
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Ingredients
MUSHROOM DASHI BROTH: 2 oz organic portabella mushroom powder 2 tbsp dulse seaweed 6 cups water 1 tbsp soy sauce 1 tsp mirin Salt to taste
SWEET POTATO DUMPLINGS: 2 medium sweet potatoes, baked until tender 1/2 cup all-purpose flour 1 egg 1/2 tsp salt 8-10 large collard green leaves, blanched and stems removed
EGG TOFU WITH CELERY ROOT; 4 eggs 1 cup chicken or vegetable stock 1/2 cup celery root, finely diced 1 tsp soy sauce Pinch of white pepper
SQUASH: 2 cups Montreal hard squash (or butternut), cubed 2 tbsp vegetable oil Salt and pepper to taste
FRIED GNOCCHI 1 cup ricotta cheese 1 egg 3/4 cup all-purpose flour 1/4 cup parmesan cheese, grated Salt and nutmeg to taste Oil for frying
ADDITIONAL COMPONENTS: 1 cup mixed mushrooms (shiitake, oyster, enoki) 2 tbsp vegetable oil Green onions for garnish Sesame oil for finishing
Method
PREPARE THE MUSHROOM DASHI Soak dried mushrooms and dulse seaweed in 6 cups water for 30 minutes Bring to a gentle simmer and cook for 45 minutes Strain, reserving liquid and mushrooms separately Season broth with soy sauce, mirin, and salt Keep warm
MAKE THE EGG TOFU; Whisk eggs with stock, soy sauce, and white pepper Steam diced celery root until tender, about 8 minutes Mix celery root into egg mixture Steam in small ramekins for 12-15 minutes until set Cool and cut into cubes
SWEET POTATO DUMPLINGS; Mash baked sweet potatoes until smooth Mix with flour, egg, and salt to form a soft dough Form small balls and wrap each in blanched collard green leaves Steam for 10 minutes
FRIED GNOCCHI; Mix ricotta, egg, flour, parmesan, salt, and nutmeg Form into small dumplings Pan-fry until golden and crispy outside
SQUASH; Roast cubed squash with oil, salt, and pepper at 400°F for 20-25 minutes until caramelized
ASSEMBLY; Warm serving bowls Arrange egg tofu cubes, sweet potato dumplings, fried gnocchi, and roasted squash in bowls Sauté fresh mushrooms and add to bowls Ladle hot mushroom dashi over components Garnish with sliced green onions and a few drops of sesame oil
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Instructions
PREPARE THE MUSHROOM DASHI
Soak dried mushrooms and dulse seaweed in 6 cups water for 30 minutes
Bring to a gentle simmer and cook for 45 minutes
Strain, reserving liquid and mushrooms separately
Season broth with soy sauce, mirin, and salt
Keep warm
MAKE THE EGG TOFU;
Whisk eggs with stock, soy sauce, and white pepper
Steam diced celery root until tender, about 8 minutes
Mix celery root into egg mixture
Steam in small ramekins for 12-15 minutes until set
Cool and cut into cubes
SWEET POTATO DUMPLINGS;
Mash baked sweet potatoes until smooth
Mix with flour, egg, and salt to form a soft dough
Form small balls and wrap each in blanched collard green leaves
Steam for 10 minutes
FRIED GNOCCHI;
Mix ricotta, egg, flour, parmesan, salt, and nutmeg
Form into small dumplings
Pan-fry until golden and crispy outside
SQUASH;
Roast cubed squash with oil, salt, and pepper at 400°F for 20-25 minutes until caramelized
ASSEMBLY;
Warm serving bowls
Arrange egg tofu cubes, sweet potato dumplings, fried gnocchi, and roasted squash in bowls
Sauté fresh mushrooms and add to bowls
Ladle hot mushroom dashi over components
Garnish with sliced green onions and a few drops of sesame oil
Heading 5
Ingredients
MUSHROOM DASHI BROTH:
2 oz organic portabella mushroom powder
2 tbsp dulse seaweed
6 cups water
1 tbsp soy sauce
1 tsp mirin
Salt to taste
SWEET POTATO DUMPLINGS:
2 medium sweet potatoes, baked until tender
1/2 cup all-purpose flour
1 egg
1/2 tsp salt
8-10 large collard green leaves, blanched and stems removed
EGG TOFU WITH CELERY ROOT;
4 eggs
1 cup chicken or vegetable stock
1/2 cup celery root, finely diced
1 tsp soy sauce
Pinch of white pepper
SQUASH:
2 cups Montreal hard squash (or butternut), cubed
2 tbsp vegetable oil
Salt and pepper to taste
FRIED GNOCCHI
1 cup ricotta cheese
1 egg
3/4 cup all-purpose flour
1/4 cup parmesan cheese, grated
Salt and nutmeg to taste
Oil for frying
ADDITIONAL COMPONENTS:
1 cup mixed mushrooms (shiitake, oyster, enoki)
2 tbsp vegetable oil
Green onions for garnish
Sesame oil for finishing
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