We just checked out the book Japanese Hot Pots by Tadashi Ono and Harris Salat from the library, and today we decided on a whim to stop by the Japanese market after I left work and get some food to try one. We didn’t follow a single specific recipe from the book, but combined elements of a few based on ingredients we had on hand and what sounded good, but we primarily based it on the Kimichi & Pork Hot Pot recipe. It turned out absolutely delicious, was a very filling meal, and we have leftovers, and plenty of ingredients to make it once or twice more. Here is the approximate recipe we used, which should make enough for 3-4 people.
- 4 cups Dashi Stock
- 2 tablespoons shiro miso paste
- 1 tablespoon soy sauce
- 1/2 cup mirin
- 1/2 lb (225 grams) very thinly sliced pork
- 1 lb napa cabbage kimchi
- About 1/2 lb (225 grams) age tofu, cut into 6 pieces
- Shiitake, oyster, and enoki mushrooms
- 2 green onions, chopped
- 1 bunch of mizuna, chopped into large pieces
- 1 large or 2 smaller cloves of garlic, minced
- 2 tablespoons sesame oil
- 1 package fresh ramen noodles per person
- In a large mixing bowl, mix together the dashi stock, soy sauce, mirin and miso paste. Whisk together so the miso paste dissolves in the liquid.
- In a large pot over medium heat, heat up the sesame oil, and cook the thinly sliced pork until nearly done.
- Add the kimchi and it’s liquid and the garlic, and cook until garlic softens.
- Add the stock mixture.
- Increase heat and bring the pot to a boil.
- Decrease the heat to medium, cover the pot and let simmer for 10 minutes.
- Randomly pile the tofu, mushrooms, green onions, and mizuna on top of the other ingredients, cover pot, and simmer for another 5 minutes.
- Ladle out the ingredients into small bowls, and cover with broth. Sprinkle sesame seeds on top as a garnish.
- Once you finish eating the ingredients in the broth, pour broth back into a pot, heat up to a simmer, and cook the ramen noodles in the broth. Divide the noodles between bowls, and then ladle the broth over them.