Recipe: Perfect Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu

Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu. Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu. Thinly sliced pork belly•blocks Tofu•bunch Enoki mushrooms•Daikon radish•Japanese leeks (or green onions)•Daikon radish sprouts•Katakuriko•Kombu (for dashi stock). Yukinabe is a hot pot that is easy on your stomach, and you will never get tired of it.

Firstly, wipe the Kombu with a clean cloth. Yuki nabe, a vegan Japanese pot-au-feu with daikon, tofu, and mitsuba, is quick and easy to make for dinner guests to enjoy to their taste. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You can have Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu

1. You need 1 packages of Thinly sliced pork belly.
2. You need 2 of blocks Tofu.
3. You need 1 large of bunch Enoki mushrooms.
4. It's 1/3 of Daikon radish.
5. It's 1 of Japanese leeks (or green onions).
6. It's 1 dash of Daikon radish sprouts.
7. You need 1 of Katakuriko.
8. Prepare 1 of Kombu (for dashi stock).
9. Prepare 1 of Kombu based ponzu.

Carefully add broth, and boil vigorously until slightly thickened Add remaining scallions, and season to taste with salt and pepper. Stir in sesame oil, and garnish hot pot with reserved laver strips, if using. The concept of a nabe is simple: it can be a mixture of fresh vegetables, meat, seafood, tofu, and Stainless steel hot pot with divider: There are various styles of stainless steel hot pots available Electric stainless steel hot pot: If you don't like to use a gas stove, you can use this electric hot pot. Hot pot is Chongqing's local culinary specialty.

Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu step by step

1. Add the kombu for dashi with some water to an earthenware pot and let it sit for about 1 hour (you can omit this step to save time)..
2. Prepare the ingredients. Cut up the enoki mushrooms, tofu, and Japanese leeks..
3. Cut the pork belly into easy to eat pieces and coat with katakuriko..
4. Grate the daikon radish..
5. Heat the pot and when it boils, remove the kombu. Add the meat, tofu, and enoki mushrooms and simmer..
6. Lightly squeeze the liquid out of the grated daikon radish and place it on top of everything along with the daikon radish sprouts. It's done. Eat with lots of ponzu, Japanese leeks, and grated daikon radish..
7. The pork belly sprinkled with katakuriko turns out silky smooth..
8. This easy nabe is great with beer..

Tables in hotpot restaurants usually have a central pot where food ordered by the Chinese hot pot is perfect for winter entertaining. The colorful array of meats, seafood, vegetables, bean curd and noodles dipped in. On a cold day, nabe (hot pot) is perfect for warming both body and soul. Gathering together around a steaming nabe (hot pot) is a classic way of staving off the winter blues in Japan. The pot is placed on a portable heat source—typically a gas cartridge stove—on the dining table.