Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty)

Name: Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty)
Yield: 4 servings
Cuisine: American
Ingredients: 600 grams Sliced pork offcuts; 1/4 Chinese cabbage; 1 bunch Mizuna; 1 block Tofu; 1/2 Daikon radish; 1 small Carrot; 2 Green onions or scallions

cookpad.japan @cookpad_jp

I wanted to make an environmentally-conscious and wallet-friendly hot pot.

As the hot pot is based on the water content of the vegetables, the broth is naturally sweet.
The grated daikon will tenderize cheap pork offcuts. Recipe by Sayuyun

I wanted to make an environmentally-conscious and wallet-friendly hot pot.

As the hot pot is based on the water content of the vegetables, the broth is naturally sweet.
The grated daikon will tenderize cheap pork offcuts. Recipe by Sayuyun

cookpad.japan @cookpad_jp

I wanted to make an environmentally-conscious and wallet-friendly hot pot.

As the hot pot is based on the water content of the vegetables, the broth is naturally sweet.
The grated daikon will tenderize cheap pork offcuts. Recipe by Sayuyun

I wanted to make an environmentally-conscious and wallet-friendly hot pot.

As the hot pot is based on the water content of the vegetables, the broth is naturally sweet.
The grated daikon will tenderize cheap pork offcuts. Recipe by Sayuyun

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Ingredients

4 servings

600 gramsSliced pork offcuts
1/4Chinese cabbage
1 bunchMizuna
1 blockTofu
1/2Daikon radish
1 smallCarrot
2Green onions or scallions

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Steps

1

Grate the daikon and carrot. Roughly chop the Chinese cabbage and mizuna greens, and dice the tofu into 16 cubes.
2

Cover the hot pot with half of the Chinese cabbage.
3

Scatter the pork offcuts on top.
4

Cover with the remaining Chinese cabbage.
5

Scatter with more pork offcuts.
6

Cover with mizuna greens.
7

Scatter the pork offcuts on top again.
8

Top with grated daikon and carrot.
9

Scatter the tofu cubes around, cover with a lid, and heat. I used a portable gas stove.
10

Once the pot begins to simmer, scatter green onions on top, cover again with a lid and it's done once the meat has cooked through. Eat with ponzu sauce.