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U-Shio (Salt) Hot Pot
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1
Slice the garlic thinly and remove the green core.
Ingredients for this step
Garlic
1 clove
3:45
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5 tips
1
豚バラ肉は豚もも肉や豚肩ロースで代用可能です。
2
手羽先は手羽元や骨付きの鶏肉で代用可能です。骨付きの鶏肉を使うとより出汁が出ます。
3
キャベツの代わりに白菜を使用しても良いですが、キャベツの方が甘みが出やすいです。
4
椎茸やエリンギなどのキノコ類、豆腐、長ネギ、油揚げ、つみれやウインナーなどを加えても美味しくなります。
5
食べる直前に塩や柚子胡椒を加えることで、素材本来の旨味と甘味が引き立ちます。
1
Slice the garlic thinly and remove the green core.
Garlic 1 clove
3:45
2
Cut out the cabbage core, roughly chop, rinse, and drain.
4:02
3
Cut the thin pork belly into bite-size pieces.
4:28
4
In a pot, combine water, chicken stock granules, sugar, salt, cooking sake, and MSG, and stir to make the broth.
5:08
5
Layer the cabbage, chicken wings, pork belly, and garlic in the pot.
6:49
6
Pour the broth in, cover, and simmer 15-20 minutes between low and medium heat.
7:30
7
Plate up and serve with salt or yuzu kosho to taste.
8:08
1
Step 1
Slice the garlic thinly and remove the green core.
Garlic
1 clove
2
Step 2
Cut out the cabbage core, roughly chop, rinse, and drain.
Cabbage
1/4 head (300-350g)
3
Step 3
Cut the thin pork belly into bite-size pieces.
Thin-sliced pork belly
250 to 300g
4
Step 4
In a pot, combine water, chicken stock granules, sugar, salt, cooking sake, and MSG, and stir to make the broth.
Chicken stock granules
2 teaspoons
Salt
1 teaspoon
Sugar
2 teaspoons
Cooking sake
2 tablespoons
MSG (Aji-no-moto)
10 shakes
5
Step 5
Layer the cabbage, chicken wings, pork belly, and garlic in the pot.
Chicken middle wings (tebasaki)
4 to 5 pieces
Cabbage
1/4 head (300-350g)
Thin-sliced pork belly
250 to 300g
Garlic
1 clove
7
Step 7
Plate up and serve with salt or yuzu kosho to taste.
Salt
1 teaspoon
Yuzu kosho (optional)
to taste
Other
Used throughout / not tied to a specific step
Sesame oil
1/2 tablespoon
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