Hoto Nabe

Warm up with this creamy Japanese hotpot!

Cooking time
20 minutes
Calories
583kcal
Sodium
1.3g
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

300 g (10.5 oz)

150 g (5.3 oz)

1/4 head

200 g (7 oz)

1

1

1 pack

2 sheets

300 g (10.5 oz)

desired amount

(A)broth

1 cup

8 cups

3 tbsp

Directions

  1. Cut the pork into large bite size pieces.
  2. Cut the kabocha squash into 5 mm (1/4 in) thick wedges.
  3. Cut the hakusai leaves from the stems, then cut the leaves into 6-7 cm (2.5 in) lengths and the stems into (2 in) 5-6 cm long and 1 cm (1/2 in) wide pieces. Cut the carrot and daikon radish into half circles.
  4. Slice the spring onion into 5 cm (2 in) long chunks and break apart the shimeji mushrooms. Cut the abura-age into strips.
  5. Pour (A) in the nabe pot, add in (1), (2) and (3) and heat. Once lightly boiling, add in the hoto udon noodles, then the miso (stir in) and finally (4).
  6. Once the noodles have softened, season with a desired amount of shichimi and enjoy.