-
1
Make the meat-miso: Spread sesame oil in a pan and stir fry the finely chopped garlic and ginger.
-
2
When it's fragrant, add the ground meat and keep stir frying.
-
3
Meat-miso continued: When the ground meat is cooked through, add the finely chopped leek, shaoxing wine and doubanjiang and stir fry some more.
-
4
Transfer to a plate.
-
5
Prepare the vegetables: Separate the leaves one by one from the root end.
-
6
Slice the leek diagonally.
-
7
Take the root end off the enoki mushrooms and shred.
-
8
Vegetables, continued: Cut 2/3 of the cabbage into pieces.
-
9
Shred the remaining 1/3.
-
10
Put the flavoring ingredients in a pot and bring a boil.
-
11
Add the vegetables from Step 3, the cut up (not shredded) cabbage from Step 4, and the meat-miso from Step 2.
-
12
When it's cooked through, add 1/2 of the bean sprouts on top and simmer (kamaboko not listed)
-
13
Add the rest of the bean sprouts and the shredded cabbage, and it's done.
-
14
The cabbage and bean sprouts are delicious simmered until tender too.
-
15
Variations: beef tendon, harusame glass noodles, Chinese chives, shiitake mushrooms, wiener sausages, spinach, meatballs, tofu, daikon radish.
-
16
Variation: As the 'shime' (last course) for the hot pot, try pho noodles, ramen noodles, plain rice or udon noodles.
-
17
Variation: Add miso for Miso-dan dan nabe.
