Recipe: Tasty Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu

Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu.

You can cook Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu

1. Prepare 1 packages of Thinly sliced pork belly.
2. Prepare 2 of blocks Tofu.
3. You need 1 large of bunch Enoki mushrooms.
4. It's 1/3 of Daikon radish.
5. It's 1 of Japanese leeks (or green onions).
6. Prepare 1 dash of Daikon radish sprouts.
7. You need 1 of Katakuriko.
8. You need 1 of Kombu (for dashi stock).
9. It's 1 of Kombu based ponzu.

Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu instructions

1. Add the kombu for dashi with some water to an earthenware pot and let it sit for about 1 hour (you can omit this step to save time)..
2. Prepare the ingredients. Cut up the enoki mushrooms, tofu, and Japanese leeks..
3. Cut the pork belly into easy to eat pieces and coat with katakuriko..
4. Grate the daikon radish..
5. Heat the pot and when it boils, remove the kombu. Add the meat, tofu, and enoki mushrooms and simmer..
6. Lightly squeeze the liquid out of the grated daikon radish and place it on top of everything along with the daikon radish sprouts. It's done. Eat with lots of ponzu, Japanese leeks, and grated daikon radish..
7. The pork belly sprinkled with katakuriko turns out silky smooth..
8. This easy nabe is great with beer..