Hot Pot for One

Name: Hot Pot for One
Prep time: 10 min
Cook time: 8 min
Total time: 20 min
Ingredients: 1 cup katsuobushi (dried bonito flakes) ((10 g)); 2 cups water ((480 ml)); 2 leaves napa cabbage; 4 sliced pork belly ((Skip for vegan/vegetarian)); 2 oz medium-firm tofu ((60 g)); 2 oz enoki mushrooms ((¼ pkg enoki or 60 g)); 2 tsp sake; Ponzu; Shichimi Togarashi (Japanese seven spice)

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Prep Time: 10 minutes

Cook Time: 8 minutes

Total: 20 minutes

Servings: 1

Cost: $9.20 /serving

Author : Namiko Chen

hot pot nabe tofu

Ingredients

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1 cup katsuobushi (dried bonito flakes) ((10 g))2 cups water ((480 ml))2 leaves napa cabbage4 sliced pork belly ((Skip for vegan/vegetarian))2 oz medium-firm tofu ((60 g))2 oz enoki mushrooms ((¼ pkg enoki or 60 g))2 tsp sakePonzuShichimi Togarashi (Japanese seven spice)

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Boil water in a medium saucepan. When boiling, add katsuobushi.

Step 3

Cook for 15 seconds. Turn off the heat and let the katsuobushi infused for 15 minutes. Strain the katsuobushi and set aside.

Step 4

Cut the napa cabbage into smaller pieces.

Step 5

Cut and discard the bottom of enoki mushrooms. Cut the tofu into smaller ½” slices. Cut the pork belly slices into halves or thirds.

Step 6

Place the ingredients in the donabe (earthenware pot) and pack nicely. Pour Katsuo Dashi and sake.

Step 7

Cover the lid and bring to simmer. Skim the foam and scrum with a fine mesh skimmer. Cook for 5 minutes and serve immediately with Ponzu and Shichimi Togarashi.