Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu – a delicious recipe with pork belly, blocks, Enoki mushrooms, radish, Japanese leeks, sprouts. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Add the kombu for dashi with some water to an earthenware pot and let it sit for about 1 hour (you can omit this step to save time).
2
Prepare the ingredients.
3
Cut up the enoki mushrooms, tofu, and Japanese leeks.
4
Cut the pork belly into easy to eat pieces and coat with katakuriko.
5
Grate the daikon radish.
6
Heat the pot and when it boils, remove the kombu.
7
Add the meat, tofu, and enoki mushrooms and simmer.
8
Lightly squeeze the liquid out of the grated daikon radish and place it on top of everything along with the daikon radish sprouts.
9
It's done.
10
Eat with lots of ponzu, Japanese leeks, and grated daikon radish.
11
The pork belly sprinkled with katakuriko turns out silky smooth.
12
This easy nabe is great with beer.
127
kcal
Calories
7
g
Fat
1
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 packages Thinly sliced pork belly, 2 blocks Tofu, 1 large bunch Enoki mushrooms, 1/3 Daikon radish, and more.
Yes, Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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