Pork and Spinach Hot Pot (Nabe)
Enjoyed with ponzu sauce, this simple hot pot is so satisfying that it is called “Jyoya Nabe” in Japanese, meaning the hot pot for every night
15min
338kcal
827mg
- Nutrition facts are for one serving.
- Caloric and sodium values were calculated for 80% consumption of Ponzu Sauce (A).
Ingredients(Servings: 2)
Directions
- Separate the spinach into small bunches.
- Use (A) to prepare the ponzu sauce. Place the mirin, soy sauce and water into a small pot and bring to a boil over medium heat. Once boiling, add in the katsuobushi, simmer slightly, then strain with a fine mesh strainer. Allow to cool before adding in the freshly squeezed kabosu citrus juice and adjust the flavor with the sesame oil.
- Fill a donabe / Japanese clay pot (or Dutch oven / any heavy-bottomed pot) to 80% full with water, add in the sake and turn on the heat. When boiling, turn the heat to low, add in the pork and (1) and simmer to cook. Once cooked through, serve into dishes with a side of the ponzu sauce for dipping ingredients.
- Feel free to add other Japanese condiments, such as grated daikon radish, to the ponzu sauce as desired.
Glossary
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