Spinach Nabe Hot Pot

Name: Spinach Nabe Hot Pot
Yield: 2 servings
Cuisine: American
Ingredients: 1 bunch Spinach; 200 grams Pork (thinly cut for shabu-shabu); 300 grams Tofu (silken or firm); 1000 ml ＊ Water; 6 grams ＊ Dashi stock granules; 1 1/2 tbsp ＊ Soy sauce; 1/2 tsp ＊ Salt; 1 tbsp ＊ Sake; 1 bowl Plain cooked rice; 2 Eggs

cookpad.japan @cookpad_jp

This is a family recipe passed down from my mom.
She makes it without measuring the ingredients, so I recreated the recipe from memory.

At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface. Recipe by Nonru

This is a family recipe passed down from my mom.
She makes it without measuring the ingredients, so I recreated the recipe from memory.

cookpad.japan @cookpad_jp

This is a family recipe passed down from my mom.
She makes it without measuring the ingredients, so I recreated the recipe from memory.

Saved

Ingredients

2 servings

1 bunchSpinach
200 gramsPork (thinly cut for shabu-shabu)
300 gramsTofu (silken or firm)
1000 ml＊ Water
6 grams＊ Dashi stock granules
1 1/2 tbsp＊ Soy sauce
1/2 tsp＊ Salt
1 tbsp＊ Sake
1bowl Plain cooked rice
2Eggs

Saved

Steps

1

Wash the spinach well and chop roughly. Cut the stems in half and wash again if any dirt is still stuck.
2

Cut the tofu into 8 pieces. If the pork is thinly-sliced shabu-shabu pork, you don't need to cut it. If it's bigger than that, cut the pork in half.
3

Add the ＊ water and seasonings to the earthenware pot and bring to a boil. Add the spinach stems and the pork and cook until the color of the pork changes. Then add the tofu and spinach leaves in that order.
4

When the spinach wilts, it's done.
5

If you like a lightly salted flavor, eat as is. If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce.
6

At the end of the hot pot meal, add eggs and rice to make a delicious porridge. Top with mitsuba or thinly sliced green onions.