Pork and Assorted Vegetable Hot Pot

Pork and Assorted Vegetable Hot Pot

Sliced vegetables boiled with delectable pork.

Cooking time
30 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)


1 stick

1 clove

2 cloves

300g (10.6 oz)

(A)Dipping Sauce

1 tsp

a pinch

  • Hon Mirin contains alcohol.
    For individuals unable to consume alcohol, we recommend that you either do not use Hon Mirin or that you boil off the alcohol content prior to use (heated at boiling temperatures for 1 to 1.5 minutes).


  1. Remove the stem from the edible chrysanthemum. Cut the carrot, celery and green onion into strips. Chop the mushrooms into small pieces. Crisp all vegetables besides the shiitake mushrooms in ice water.
  2. Dry all the vegetables and pile them in a bowl. Pile on the pork.
  3. Mix (A), forming the dipping sauce.
  4. Fill hot pot with an appropriate amount of water, sake, thinly sliced ginger with skin remaining, peeled and crushed garlic and apply heat. Once boiling, add in the vegetables and pork from (2) and cook well. Once done, enjoy with the dipping sauce.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.

Japanese long onion - matchstick juliennes

Cut the Japanese long onion into 5 cm (2 in.) pieces, cut vertically in half, and then slice up thinly lengthwise from side to side.


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