CookPal AI
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Kujo Negi and Pork Belly White Miso Hot Pot

Cost $15, save $10

Source: Recommended by CookPal

  • 50 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 6 pieces mochi (120g)
    • 150g pork belly slices
    • 2 pieces fried tofu (40g)
    • 200g Kujo negi (Japanese green onion)
    • 150g daikon radish
    • Yuzu peel, as needed

  • Broth Ingredients

    • 5cm dried kombu
    • 600cc water
    • 1 tbsp sake
    • 100g white miso

STEPS

1

Place kombu and water in a pot and let it sit for 30 minutes. Cut Kujo negi into bite-sized pieces. Slice daikon thinly using a peeler.

2

Pour hot water over fried tofu to remove excess oil, then pat dry with a paper towel. Cut into bite-sized pieces.

3

Toast mochi in a toaster until golden brown.

4

Heat the pot with kombu and water over low heat. Once bubbles form around the edges, remove the kombu. Increase to medium heat, add sake, and dissolve one-third of the white miso. Bring to a boil, add daikon, stir briefly, cover, and simmer for 3 minutes until softened. Add pork slices one by one, cook until the color changes, and skim off any foam. Dissolve the remaining white miso.

5

Add Kujo negi and fried tofu, simmer briefly. Add toasted mochi and bring to a boil. Grate yuzu peel over the pot before serving.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 40g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh yuzu peel for a bright citrus aroma.Toast mochi ahead of time for convenience.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.