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Pork Belly and Tofu Hot Pot

Kosten $15, sparen $10

Quelle: Recommended by CookPal

  • 30 Min
  • 4 Portionen
  • $15

ZUTATEN

  • Meat

    • 350g thinly sliced pork belly

  • Dairy / Tofu

    • 300g silken tofu

  • Vegetables

    • 500g napa cabbage
    • 100g shungiku (edible chrysanthemum)
    • 165g green onion
    • 75g carrot
    • 100g enoki mushrooms

  • Condiments

    • Ponzu soy sauce, as needed
    • 200g grated daikon radish

  • Soup Base

    • 1/2 tsp Japanese dashi powder
    • 🧂 1/2 tsp salt
    • 800ml water

SCHRITTE

1

Cut tofu into bite-sized pieces. Chop napa cabbage, shungiku, and green onion into manageable sizes. Slice carrot into 5mm rounds. Trim and separate enoki mushrooms.

2

Add the soup base ingredients (dashi powder, salt, and water) into a pot and heat over medium heat. Once simmering, add the prepared vegetables and pork belly. Cook until all ingredients are fully cooked.

3

Serve with ponzu soy sauce and grated daikon radish on the side.

NÄHRSTOFFE

Pro 1 Portion

🔥

250

Kalorien

  • 20g
    Protein
  • 15g
    Kohlenhydrate
  • 10g
    Fette

💡 Tipps

You can substitute pork belly with chicken or other cuts of pork.Feel free to swap vegetables based on availability or preference.Adding yuzu juice to the ponzu sauce enhances the citrus aroma.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.