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Tofu Suiton Hot Pot
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1
Peel the daikon and slice 5mm thick.
Ingredients for this step
Daikon radish
1/4 (200g)
1:02
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1
豆腐を繋ぎに入れることで、もちもちとした食感に仕上がる
2
硬い野菜から順に鍋に入れることで、火が通りやすくなる
3
生姜を入れることで風味が広がり、体が温まる
1
Peel the daikon and slice 5mm thick.
Daikon radish 1/4 (200g)
1:02
2
Peel the carrot and slice into 5mm half-moons.。Trim the shimeji bottoms and break into small pieces.。Roughly chop the napa cabbage into bite-size pieces.。Peel the ginger and cut into thin strips.。
1:20
3
Whisk the tofu with a whipper into a paste.
1:37
4
Add cake flour and salt to the tofu paste and combine.
1:54
5
Add water gradually and combine until the dough drops from a spoon with a soft plop.
2:12
6
Add daikon and carrot to a pot.
2:29
7
Add the cabbage cores and ginger.。Add the cabbage leaves and shimeji.。Add mirin, dashi, and water; cover and bring to a boil over high heat.。
2:47
8
Reduce to low-medium heat and cook ~6 minutes.
3:05
9
Add the buta-koma pork and skim the scum.
3:21
10
Dissolve the miso and stir through.。Drop spoonfuls of the suiton dough — using a wet spoon — into the pot.。
3:53
11
Cook for ~2 minutes after adding the suiton, and it's done.
4:13
1
Step 1
Peel the daikon and slice 5mm thick.
Daikon radish
1/4 (200g)
2
Step 2
Peel the carrot and slice into 5mm half-moons.。Trim the shimeji bottoms and break into small pieces.。Roughly chop the napa cabbage into bite-size pieces.。Peel the ginger and cut into thin strips.。
Napa cabbage
200g
Carrot
1/4 (50g)
Shimeji mushrooms
1/2 pack (100g)
Ginger
1 knob (10g)
3
Step 3
Whisk the tofu with a whipper into a paste.
Tofu
100g
4
Step 4
Add cake flour and salt to the tofu paste and combine.
Tofu
100g
Cake flour
80g
Salt
a dash
5
Step 5
Add water gradually and combine until the dough drops from a spoon with a soft plop.
Tofu
100g
Cake flour
80g
Salt
a dash
Water
2-3 tbsp
6
Step 6
Add daikon and carrot to a pot.
Daikon radish
1/4 (200g)
Carrot
1/4 (50g)
7
Step 7
Add the cabbage cores and ginger.。Add the cabbage leaves and shimeji.。Add mirin, dashi, and water; cover and bring to a boil over high heat.。
Napa cabbage
200g
Shimeji mushrooms
1/2 pack (100g)
Ginger
1 knob (10g)
Mirin
2 tbsp
Dashi
2 tsp
Water
600ml
9
Step 9
Add the buta-koma pork and skim the scum.
Buta-koma (assorted thin pork)
150g
10
Step 10
Dissolve the miso and stir through.。Drop spoonfuls of the suiton dough — using a wet spoon — into the pot.。
Tofu
100g
Cake flour
80g
Salt
a dash
Water
2-3 tbsp
Miso
2.5 tbsp
11
Step 11
Cook for ~2 minutes after adding the suiton, and it's done.
Tofu
100g
Cake flour
80g
Salt
a dash
Water
2-3 tbsp
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