Pickled Napa Cabbage Hot Pot

Name: Pickled Napa Cabbage Hot Pot
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: 日本料理
Ingredients: yuzu-pickled napa cabbage 1 pack; water 600ml; chicken bouillon 1 tablespoons; sake 1 tablespoons; soy sauce 1 tablespoons; thinly sliced pork belly 200g; shiitake mushrooms 3-4; nameko mushrooms 1 pack; firm tofu 1 block; mung bean vermicelli to taste; leek 1; toasted sesame seeds to taste; sesame oil a few drops; huajiao (Sichuan peppercorns) to taste; chili oil to taste; yuzu kosho to taste; salt to taste

A hot pot inspired by Taiwan's traditional suancai bairou guo, where fermented napa cabbage adds umami and tangy notes. Using store-bought pickled cabbage delivers an authentic flavor in no time.

日本料理HotpotMain2 servings25 min(Prep 10 min + Cook 15 min)450 kcal

Beginner

武島たけしの極み飯 / Kiwami-Meshi

66recipes·57cooked

INGREDIENTS

Ingredients

2 servings

INSTRUCTIONS

Instructions

1
Soak the vermicelli in water until rehydrated.
1:27~1 min
2
Trim the shiitake stems and slice the caps to a comfortable thickness.
1:45~3 min
3
Cut the tofu into bite-sized cubes.
2:20~1 min
4
Finely mince the leek.
2:35~1 min
5
Pour the pickled cabbage liquid into a measuring cup and separate it from the cabbage.
2:47~2 min
6
Bring water to a boil in a pot, add chicken bouillon, sake, soy sauce, and the pickling liquid. Taste and adjust with salt if needed.
3:17~5 min
7
Once boiling, add the pickled cabbage, tofu, shiitake, and nameko mushrooms.
4:19~3 min
8
Spread the pork belly slices into the pot and skim off any scum once cooked.
4:53~1 min
9
Once it returns to a simmer, add the rehydrated vermicelli.
5:15~1 min
10
Top with minced leek, sesame seeds, and a drizzle of sesame oil to finish.
5:27~2 min

TIPS

Tips

1
白菜漬けの汁は味の調整に使う。
2
酸味が足りない場合はお酢を加える。
3
豚バラ肉は脂身が多い方が合う。
4
味変でホワジャオ、ラー油、山椒、柚子胡椒などを加えるのもおすすめ。

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Reviews

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