Layered Pork and Hakusai Nabe (Hot Pot)

Refreshing yuzu flavor complements hakusai seeped in the deep umami of pork

Cooking time

20min

Calories

425kcal

Sodium

700mg

Nutrition facts are for one serving.
Nutritional values based on 65% consumption of tsuyu.

Ingredients(Servings: 2)

Directions

Separate the hakusai leaves. Diagonally and thinly slice up the negi.
Lay down 1 hakusai leaf (1), place 1 to 2 slices of pork and a small amount of negi on top. Repeat this process to the height of a pot, gently push down on and cut the ingredients to fit inside.
Pack the layered ingredients into the pot with the cut ends lengthwise, pour in (A) and turn on the heat. Once boiling, cover with a lid and simmer over low heat for 15 to 20 minutes.
Place the seri, cut into 5 cm (2 in.) lengths, into one corner of the pot. Julienne the yuzu peel and sprinkle on to complete.

Cooking Basics

Japanese long onion - thinly sliced

Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.

Dashi - how to make from kombu

Ingredients (for 880 ml / 27 fl. oz. of dashi)

Kombu/kelp: 15 - 20 g (0.5 - 0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water and let sit for 30 minutes, then heat over medium heat. When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.

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