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

Name: Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu
Yield: 4 servings
Cuisine: American
Ingredients: 1 packages Thinly sliced pork belly; 2 blocks Tofu; 1 large bunch Enoki mushrooms; 1/3 Daikon radish; 1 Japanese leeks (or green onions); 1 dash Daikon radish sprouts; 1 Katakuriko; 1 Kombu (for dashi stock); 1 Kombu based ponzu

cookpad.japan @cookpad_jp

My daughter loves tofu, but my husband isn't satisfied with just tofu hot pot.
I made a nabe that would satisfy them both.

Use any kind of mushrooms you like.
I think this would be delicious with momiji oroshi (daikon radish grated with red chili pepper). Recipe by Youtank

My daughter loves tofu, but my husband isn't satisfied with just tofu hot pot.
I made a nabe that would satisfy them both.

Use any kind of mushrooms you like.
I think this would be delicious with momiji oroshi (daikon radish grated with red chili pepper). Recipe by Youtank

cookpad.japan @cookpad_jp

My daughter loves tofu, but my husband isn't satisfied with just tofu hot pot.
I made a nabe that would satisfy them both.

Use any kind of mushrooms you like.
I think this would be delicious with momiji oroshi (daikon radish grated with red chili pepper). Recipe by Youtank

My daughter loves tofu, but my husband isn't satisfied with just tofu hot pot.
I made a nabe that would satisfy them both.

Use any kind of mushrooms you like.
I think this would be delicious with momiji oroshi (daikon radish grated with red chili pepper). Recipe by Youtank

Saved

Ingredients

4 servings

1 packagesThinly sliced pork belly
2blocks Tofu
1 largebunch Enoki mushrooms
1/3Daikon radish
1Japanese leeks (or green onions)
1 dashDaikon radish sprouts
1Katakuriko
1Kombu (for dashi stock)
1Kombu based ponzu

Saved

Steps

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.