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Categories:Viewed: 114 - Published at: 2 years ago
Ingredients
- 1/3 to 1/2 Chinese cabbage
- 2 Green onion or scallion
- 100 grams Thinly sliced pork belly
- 1 pack Mushrooms
- 400 ml Water
- 2 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Soy sauce
- 1 thinly sliced, as much (to taste) Kombu
- 400 ml Soy milk
- 1/2 tsp Salt
- 1 block Tofu
- 1 however much you like Mizuna, Chrysanthemum greens, or other greens
Method
- Start by putting all the ingredients in your pot.
- Thinly cut the kombu with scissors before you add it.
- Next, roughly chop the Chinese cabbage and green onions.
- Add the Chinese cabbage and green onions to the pot from Step 1, cover with a lid and turn the heat on.
- At first it'll be almost overflowing like this picture.
- After it has been steaming for about 5 minutes, the volume in the pot will have shrunken down like the photo.
- Add pork and mushrooms and then cover with a lid again and let it simmer on low flame for another 5 minutes.
- At this point, the pork should be fully cooked and the Chinese cabbage should be nice and soft.
- Now, turn off the heat and wait for your husband to come home!
- Once your husband says he's on his way home, reheat the pot from Step 4 and add soy milk.
- Be careful not to let it boil.
- Also add the tofu and greens at this point.
- There are many variations of soy milk, so taste the hot pot broth and add salt as needed.
- At my house, I season this very mildly.
- Try it once even if you think it might be too mild and see what you think.
- The sweetness of the Chinese cabbage will fill your stomach.
- But if you still think it tastes too plain, pour ponzu or dab a little yuzu pepper paste and eat.
