Huge Scorpion and Walking Mushroom Hotpot – Dungeon Meshi
A warm, nourishing dish created by Senshi on his first time meeting Laios and gang, made from ingredients found on the first floor of the dungeon. Scorpion, mushroom, algae, tubers and dried slime noodles are all boiled together in water, creating a light soup.
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Huge Scorpion and Walking Mushroom Hotpot from Delicious in Dungeon
From Delicious in Dungeon.Amazing for a cold winter day to share with the whole family. Feel free to customize to your liking!
Ingredients
- 3 Oyster Mushroom aka walking mushroom's body
- 1 pack Shimeiji Mushrooms aka walking mushroom's feet
- 5 leaves Napa Cabbage aka grave lettuce
- 1 pack Shirataki Noodles (Konyaku) aka slime
- 2 Mountain Yam or Potatoes aka dungeon roots
Scorpion
- 3 Red Bell Peppers
- 250 g Fresh or Defrosted Shrimp (0.5lbs)
- 1 tbsp Xiao Xing Wine
- dash White pepper black pepper is fine too
- 1 tbsp Corn Starch
- 1 Egg White
- pinch of Salt
Broth
- 8 cups Water
- 8.5 x 6.5 inches
Kombu - 2 Anchovy Tablets optional
- 4 Dried Shiitake Mushrooms optional
Extras
- Cooked Rice perfect pairing
- Green Onion
- 1 Egg Yolk
Instructions
Prepping the kombu dashi
- Cut
k ombu - In a pot, soak your kombu with 8 cups of water for 20mins – 3 hours. The longer it is soaked, the more flavorful the broth will be.
Prepping the "Huge Scorpion"
- Defrost your frozen shrimp by leaving in a bowl. If in a hurry, place the bowl in a warm bath to defrost quickly.
- Pat dry the defrosted shrimp, smash the shrimp with the flat side of your knife and mince until a paste like consistency.
- Transfer the shrimp paste to a mixing bowl and add corn starch, xiao xing wine, pepper and egg white. Mix until fully combined.
- Cut bell pepper into 3 sections to make little "bowls" for the shrimp paste.
- Fill each bell pepper bowl with shrimp paste and set aside.
Prepping the "Walking Mushroom"
- Cut each oyster mushroom in half and slice each half into 4-5 pieces. Set aside.
- Slice off the bottom part of the shimeiji mushroom roots, rinse well and set aside.
- If using dried shiitake mushroom, soak them until they rehydrate (20mins or so) and slice 2 diagonal slits onto the mushroom cap.
Prepping the "Grave Lettuce"
- Cut 5 leaves of a napa cabbage into 4 parts.
- Roll one portion of the leafy parts into each other until you get something resembling the "grave lettuce".
- Repeat with other leafy portion. The other stem portions can be added to the pot directly later.
Prepping the "Grave Roots"
- Put on food safe gloves and peel the mountain yam. The yam secretes a liquid that makes your skin itchy so having gloves on is more comfortable.
- Quarter the yam and set aside.
- Prepping the "Dried Slime"Cut a small slit in the shirataki noodles packet and drain the liquid.
- Rinse the shirataki noodles and set aside.
Cooking the Hot Pot
- Heat up the kombu dashi on medium low and bring to a small simmer for 10 minutes.
- Remove the kombu. If you leave it in the pot to cook for too long, it will produce a bitter taste.
- Add 5 tbsp of miso and 1 tbsp of soy sauce. Make sure the miso is mixed and combined well.
- Add additional miso to taste as different brands of taste different. I also use anchovy tablets for even more flavor but this is optional.
- In order, add stem part of the napa cabbage, "scorpions", mushrooms, yam and leafy part of the napa cabbage. Once boiling, cover and cook for 5-10mins.
To Serve
- Make sure ingredients are fully cooked before eating.
- Feel free to add more ingredients as you eat. When soup level is low, you may add more water/pre-packaged broth/dashi. Keep up to 4 days in fridge. Enjoy!
