Haidilao Mushroom Hot Pot Base
森のダシが凝縮！ポルチーニ茸が香る黄金のキノコ鍋
Description
A 'mushroom-packed pot' base hugely popular among health-conscious Chinese youth. A paste heavily condensing extracts of Niu Gan Jun (Porcini), shiitake, and button mushrooms. Dissolving it creates a glowing golden soup, spreading intense mountain broth aroma throughout the room. An umami bomb satisfying even without meat.
Classification: Everyone, Condiment, Hot Pot Base, Mushroom Hot Pot, Non-spicy, Healthy, Umami Bomb
Shops selling Haidilao Mushroom Hot Pot Base
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How to use
Ingredients
- Veg oil
- Mushroom powder (Porcini
- Shiitake etc.)
- Soybean paste
- Soy sauce
- Salt
- Sugar
- Yeast extract
Instructions
- [Authentic Recipe]
- [Mushroom Hot Pot]: Dissolve in hot water and dump in massive amounts of every mushroom available in JP supermarkets (King Oyster, Maitake, Enoki, Shimeji) to boil.
- Soup base for Udon or Chinese noodles.
- Broth for mixed rice: put in a rice cooker with rice and mushrooms (creates the ultimate mushroom rice).
Learn more Substitutes, pairings, tips
Key spices
Violent guanylic acid umami melted from multiple mushrooms like porcini
Substitutes at Japanese supermarkets
Base on JP white dashi and dried shiitake soaking liquid, add a dash of sesame oil
Pairing
Various Mushrooms (Mandatory) / Pork / Tofu
Trivia
Haidilao spread the elements of Yunnan's regional 'Wild Mushroom Hot Pot' nationwide as an easy soup base. A masterpiece soup that makes you realize China's massive mushroom consumption, with an umami approach slightly different from Japan.
Eating tips & etiquette
Pork or chicken pairs best. Boiling massive mushrooms in this broth doubles the umami. Making Zosui (rice porridge) at the end creates a mushroom risotto so delicious you'll lose your words.
Allergen
Soybeans, Wheat