Spinach Nabe Hot Pot
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
Spinach Nabe Hot Pot
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
Cooking Instructions
- 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.
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