Name: Hotpot (鍋)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: ponzu (store-bought or homemade), for dipping; shichimi togarashi (store-bought or homemade), to serve; ¼ Chinese cabbage (wong bok), cut into bite-sized pieces; 1 leek or 1 bunch spring onions (scallions), sliced; 10 cm (4 inch) square piece of kombu (dried kelp), optional; 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); ¼ daikon radish, grated; 300 g (10½ oz) mixed mushrooms, such as sliced shiitake, enoki and shimeji

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

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