CookPal AI
recipe image

Pork Shabu-Shabu Hot Pot

Cost $15, save $10

Source: Recommended by CookPal

  • 90 Min
  • 2 Servings
  • $15

INGREDIENTS

  • 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
    • đź’§ 600ml water

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 10g
    Carbs
  • 20g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

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