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Daikon Umashio Hot Pot

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Main

    • 400g thinly sliced pork belly
    • 2 pieces fried tofu (40g)
    • 1 whole daikon (1100g)
    • 60g mizuna greens
    • 30g green onion (10cm)

  • Soup Base

    • 1 tbsp sake
    • 🧂 1/2 tbsp salt
    • A pinch of pepper
    • 1 tbsp sesame oil
    • 1 tsp chicken stock powder
    • 1 tsp grated ginger
    • 💧 700ml water

PASOS

1

Peel the daikon and slice it into 3mm thick pieces. Cut the mizuna into bite-sized pieces. Slice the green onion diagonally after halving it lengthwise. Wipe off excess oil from the fried tofu and cut it into 1cm wide strips.

2

Cut the pork belly into bite-sized pieces.

3

Mix all the soup base ingredients in a bowl.

4

Mix the mizuna and green onion in a separate bowl.

5

Layer the daikon and pork alternately in a pot. Place the fried tofu in the center and pour the soup base over. Heat on medium until boiling, skim off any foam, cover, and simmer for about 8 minutes until the pork is cooked and the daikon is tender.

6

Add the mizuna and green onion to the center and cook briefly.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 15g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Thinly slicing the daikon speeds up cooking and enhances flavor absorption.Skimming foam from the broth ensures a cleaner taste and presentation.Add the greens at the end to preserve their texture and nutrients.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.