Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, autumn foliage-themed hot pot (environmentally-conscious and thrifty). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty) is something that I’ve loved my whole life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have autumn foliage-themed hot pot (environmentally-conscious and thrifty) using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty):
- Make ready 600 grams Sliced pork offcuts
- Take 1/4 Chinese cabbage
- Prepare 1 bunch Mizuna
- Make ready 1 block Tofu
- Get 1/2 Daikon radish
- Make ready 1 small Carrot
- Take 2 Green onions or scallions
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Steps to make Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty):
- Grate the daikon and carrot. Roughly chop the Chinese cabbage and mizuna greens, and dice the tofu into 16 cubes.
- Cover the hot pot with half of the Chinese cabbage.
- Scatter the pork offcuts on top.
- Cover with the remaining Chinese cabbage.
- Scatter with more pork offcuts.
- Cover with mizuna greens.
- Scatter the pork offcuts on top again.
- Top with grated daikon and carrot.
- Scatter the tofu cubes around, cover with a lid, and heat. I used a portable gas stove.
- Once the pot begins to simmer, scatter green onions on top, cover again with a lid and it's done once the meat has cooked through. Eat with ponzu sauce.
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