Pork with Mizuna Nabe (Hot Pot)
A nutritionally balanced hot meal with Japanese-style flavoring
- Nutrition facts are for one serving.
- Time to soak the kombu is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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After wiping the kombu with a tightly wound towel, place it into a pot with 800 ml (27.1 fl. oz.) of water and leave to soak.
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Rinse the mizuna, cut off the roots, and slice into 4 to 5 cm (2 in.) lengths. Pour hot water onto the aburaage to remove excess oil, then slice into thin strips. Cut the tofu into easy to eat pieces, and half the pork slices.
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Place the pot (1) over medium heat. Once boiling remove the kombu. Add portions of each of (2) and cook. Enjoy by first dipping in the grated daikon radish, grated ginger and soy sauce.
Cooking Basics
Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.
Glossary
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