Asian Hotpot
Prep. Time:
45 mins
Baking Time:
1 hour 15 mins
Total Time:
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 gnocchi, tender dumplings, silky tofu, and caramelized squash
Adjust broth seasoning to taste - it should be deeply flavorful and warming
Ingredients
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
