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1
Combine water, sake, dashi, mirin, and soy sauce in an earthenware pot and bring to a boil.
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2
Check the seasoning and add ground sesame seeds, sesame oil, grated garlic, and ginger.
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3
Add the thick stems of Chinese cabbage, chicken meatballs, and bean noodles first because they take more time to cook through.
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4
Simmer.
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5
Add the other ingredients.
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6
Check the seasoning and add salt if needed.
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7
I put wiener sausages, the white part of Japanese leek, shimeji mushrooms, and other things in this pot.
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8
(Add Weipa during Step 1.)
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9
This is with chrysanthemum greens and ground sesame seeds.
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10
I changed the top photo on Jan 21st.
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11
This photo has chicken meatballs, spinach, bean noodles, garlic, and the white part of Japanese leek.
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12
This is the first hot pot of this year.
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13
With cabbage, bean noodles, shimeji mushrooms, baby scallops, komatsuna greens, garlic, wiener sausage, chikuwa, and chicken meatballs (with tofu).
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14
You don't need to strictly follow the ingredients list.
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15
Add in whatever you like.
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16
If you want it less sweet, add less mirin.
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17
If you prefer, add a lot of garlic and ginger.
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18
Use the leftover soup the next morning.
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19
[2010/11/5] I used chicken meatballs, wiener sausage, bean noodles, aburaage, shitake mushrooms, enoki mushrooms, garlic chives, cabbage, and garlic.
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20
[2010/12/15] I used beef offals, pork belly, chicken meatballs, spinach, bean noodles, giant oyster mushrooms, shitake mushrooms, aburaage, and garlic.
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21
I changed the amount of sake and mirin from 100 ml to 80 ml or more.
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22
Adjust to taste.
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23
I combined store-bought gyoza, bean noodles, wiener sausages, komatsuna greens, shitake mushrooms, garlic, and chikuwa.
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24
I sweated a lot while eating this!
