Our Pork Shabu-Shabu Hot Pot

Name: Our Pork Shabu-Shabu Hot Pot
Yield: Serves 3–4 servings
Ingredients: 14 –18 oz pork shoulder (thinly sliced for shabu-shabu); As needed: white onion (or leek), chrysanthemum greens (shungiku), enoki mushrooms; Optional: daikon radish, carrot, tofu; 5 cups water (1.2 liters), 4-inch square kombu (10 cm); 3 tbsp sake, 2 tbsp mirin, 1 tbsp light soy sauce, 1/2 tsp salt

MyDining @cook_40034917

福岡県久留米市

A kombu-based broth with white onion and more for delicious shabu-shabu.
Recipe background: Hot pot dish.

MyDining @cook_40034917

福岡県久留米市

A kombu-based broth with white onion and more for delicious shabu-shabu.
Recipe background: Hot pot dish.

Saved

Ingredients

Serves 3–4 servings

14–18 oz pork shoulder (thinly sliced for shabu-shabu)
As needed: white onion (or leek), chrysanthemum greens (shungiku), enoki mushrooms
Optional: daikon radish, carrot, tofu
♪ Shabu-shabu base broth
5 cupswater (1.2 liters), 4-inch square kombu (10 cm)
3 tbspsake, 2 tbsp mirin, 1 tbsp light soy sauce, 1/2 tsp salt
♪ Sesame dipping sauce, ponzu sauce

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Steps

1

Bring the shabu-shabu base broth to a simmer.
*Soak the kombu in water from the start and remove it just before boiling.
Crush the white onion and ginger for extra flavor.
2

Prepare your favorite ingredients.
Be sure to include white onion (or leek).
3

Use your favorite thinly sliced pork for shabu-shabu.
4

Soba noodles are also delicious in this hot pot.
Dumplings (gyoza) work well too.
5

Add white onion, daikon, and carrot early so they cook through.
6

Add tofu, enoki mushrooms, and chrysanthemum greens.
❤ Finally, add the pork.
Swish the meat in the hot broth until just cooked.
7

Keep the heat low (just below boiling) when cooking the pork to keep it tender.