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Pork Shabu-Shabu Hot Pot

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 90 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Meat

    • 300g pork belly slices

  • Vegetables

    • 100g napa cabbage
    • 100g mizuna greens
    • 100g enoki mushrooms
    • 1 green onion, white part only

  • Condiments

    • Ponzu sauce, as needed

  • Broth

    • 10cm dried kombu
    • 💧 600ml water

PASOS

1

Lightly wipe the surface of the dried kombu with a damp paper towel. Place the kombu and water in a pot and let it sit for 1 hour.

2

Cut the napa cabbage into bite-sized pieces. Trim the roots of the mizuna and cut into 4cm lengths. Trim the roots of the enoki mushrooms and separate them. Slice the green onion diagonally into 1cm pieces.

3

Heat the pot with kombu and water over low heat. Remove the kombu just before boiling. Increase to medium heat and add napa cabbage, mizuna, enoki mushrooms, and green onion. Simmer for 2–3 minutes.

4

Dip each slice of pork belly into the broth individually to cook.

5

Serve with ponzu sauce on the side.

NUTRIENTES

Por 1 porción

🔥

350

Calorías

  • 25g
    Proteína
  • 10g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use fresh vegetables for the best flavor and texture.Adjust the amount of ponzu sauce to your taste preference.Leftover broth can be used for other dishes like soup or noodles.

⚠️ Precauciones

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