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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, refreshing yuki nabe (hot pot) with pork belly and tofu. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu is something that I have loved my whole life.

Yukinabe is a hot pot that is easy on your stomach, and you will never get tired of it. This dish is called Yuki-nabe or Mizore-nabe because the grated daikon looks like snow or sleet, which is what yuki or mizore mean. How To Make SUPER CRUNCHY CRISPY PORK BELLY - CHINESE SIU YUK

To get started with this particular recipe, we have to prepare a few components. You can have refreshing yuki nabe (hot pot) with pork belly and tofu using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu:
  1. Get 1 packages Thinly sliced pork belly
  2. Prepare 2 blocks Tofu
  3. Take 1 large bunch Enoki mushrooms
  4. Take 1/3 Daikon radish
  5. Take 1 Japanese leeks (or green onions)
  6. Make ready 1 dash Daikon radish sprouts
  7. Prepare 1 Katakuriko
  8. Prepare 1 Kombu (for dashi stock)
  9. Make ready 1 Kombu based ponzu

Carefully add broth, and boil vigorously until slightly thickened Add remaining scallions, and season to taste with salt and pepper. Stir in sesame oil, and garnish hot pot with reserved laver strips, if using. Nabe or nabemono is Japanese hot pot. Family style hot-pot ramen noodles soup, buckwheat and egg noockes, marinated pork slice, carrot, cabbage, celery slice, fresh eggs and spical dipping sauce garnish with carrot flower carving to complete the set.

Instructions to make Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu:
  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.

Nabe 鍋（） means pot in Japanese. It also refers to a style of home-cooking Nabe is a style of cooking you don't often see alongside the sushi and noodles in Japanese restaurants outside Japan. It is said that chicken is used rather than pork because sumo wrestlers should always be on two feet. What is Nabe or Hot Pot? In restaurants here in the US, most people's experience eating Japanese hot pots are at a Shabu-Shabu restaurant.

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