enjoy various kinds of hot pot dishes in winter.
Let us introduce the easy cooking of one with
pork and vegetables in season.
＜ Ingredients (4 servings ) ＞
６～7 leaves Hakusai (Chinese cabbage), 2 spring onions, 1 carrot, 2 turnips,
4 fresh shiitake mushrooms, 1/2 bunch Shungiku (chrysanthemum leaves),
300g pork (thin slices), 15cm Kombu (kelp), 8 cups water
(A) sesame sauce: 1/4 cup soy sauce, 3~4 tbsp. creamy sesame
(B) sour soy sauce: 5 tbsp. soy sauce, 3 tbsp. vinegar (or
Shichimi-togarashi (Japanese powdered chili pepper of seven tastes)
＜ Directions ＞
1. Cut Hakusai in half lengthwise first and
into 4~5cm long, spring onion 4 cm long. Cut carrot diagonally, turnip
in quarters, Shiitake and Shungiku in half.
2. Put the water and Kombu into a pot (an
earthen wear pot) and boil. When the water comes to the boil, take out
3. Blend each of the ingredients of (A) and
(B) to make two types of sauce.
4. Add pork and all the vegetables except
Shungiku and simmer until the pork is cooked. Then put the Shungiku last.
5. Put the pot on the center of the table
and serve in individual bowl with dipping sauce to taste.
*Pon-zu Shoyu：sour orange juice mixed with soy sauce. It is sold at supermarkets.