Kabocha Pumpkin Hot Pot Recipe

Ingredients in this Recipe

1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2 inch thick slices
1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
1/2 cup mirin
1/2 cup soy sauce
1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite size pieces
2 (6 inch) pieces kombu
3 1/2 ounces shimeji mushrooms, trimmed and pulled apart
3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long)
4 ounces daikon, peeled, halved lengthwise, and cut into 1/2 inch thick slices
4 ounces napa cabbage, sliced
8 pieces dried shiitake mushrooms
Shichimi togarashi, for garnish

See Full Recipe at Martha Stewart