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Preparation info

  • Serves:

    4

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

This is another ‘no hard work involved’ meal that’s meant for sharing. You’ll need a camping hotplate or a tabletop electric hotplate, which you can purchase online – they’re inexpensive and a handy tool to have around the kitchen. Try serving this with the Miso Dressing as a dipping sauce.

Ingredients

Fresh

  • 600 g (1 lb 5 oz) pork belly, thinly sliced, or a boneless chicken thigh, cut into bite-sized pieces (fish like salmon or cod, and tofu can also be used)

Method

Soak the kombu in 4 cups (1 litre) of water in a shallow casserole dish (ideally, use a Japanese donabe pan if you have one – make sure that the pan you use isn’t too shallow for frying).

Pour the