Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty)

1. 1

   Grate the daikon and carrot.

2. 2

   Roughly chop the Chinese cabbage and mizuna greens, and dice the tofu into 16 cubes.

3. 3

   Cover the hot pot with half of the Chinese cabbage.

4. 4

   Scatter the pork offcuts on top.

5. 5

   Cover with the remaining Chinese cabbage.

6. 6

   Scatter with more pork offcuts.

7. 7

   Cover with mizuna greens.

8. 8

   Scatter the pork offcuts on top again.

9. 9

   Top with grated daikon and carrot.

10. 10

    Scatter the tofu cubes around, cover with a lid, and heat.

11. 11

    I used a portable gas stove.

12. 12

    Once the pot begins to simmer, scatter green onions on top, cover again with a lid and it's done once the meat has cooked through.

13. 13

    Eat with ponzu sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.