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Fight off the winter blues with this satisfying Japanese hotpot

By on December 16, 2019

Naberyori or hotpot can make a satisfying soup in winter.  Just like ramen, the secret to a satisfying soup flavor lies in the freshness of all the ingredients and cooking temperature, the two basic ‘musts’ in Japanese food.

Japanese mom shares her simple recipe on instagram.

The aromatic flavor of roasted sesame adds to the rich flavour  when piled up with thin slices of pork, deep fried tofu and Chinese cabbage (chingensai or bok choi). It’s packed with veggies and protein to keep you nourished and warm.

Are you ready to give it a try?  Here goes…

You need:

200 g  Thin slices of pork belly ​​

1 1/2 blocks of momen Tofu

2 stalks of Chinese cabbage

roasted sesame seeds

Kadoya sesame oil

Cooking oil

salt

Seasoning
Dashi ( 1 pc kelp, 4 cups of bonito broth, 2 tbsp soy sauce, 1 tbsp mirin, Kadoya sesame oil)
Chopped coconut skin
Powdered black pepper
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How to prepare
1  Cut tofu 1 cm thick, drain in colander (30 minutes), and wrap with kitchen paper.

2 Using a deep pan, preheat cooking oil to 190 C degrees. Add the tofu until all sides turn golden brown. Drain oil. Set aside on a plate lined with kitchen paper. 

3. Arrange meat, cut vegetables into bite-sized pieces.

4. Pour the dashi into the pan and bring to a boil remembering to take out the kelp just before reaching boiling point. Drizzle with sesame oil.  Then pile up the pork, deep fried tofu, and vegetables.

When you have eaten everything and there is still enough dashi in the pot,  slice up some shiitake mushrooms and add some soba noodles for a more filling experience.

 

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