Spinach Nabe Hot Pot

1. 1

   Wash the spinach well and chop roughly.

2. 2

   Cut the stems in half and wash again if any dirt is still stuck.

3. 3

   Cut the tofu into 8 pieces.

4. 4

   If the pork is thinly-sliced shabu-shabu pork, you don't need to cut it.

5. 5

   If it's bigger than that, cut the pork in half.

6. 6

   Add the * water and seasonings to the earthenware pot and bring to a boil.

7. 7

   Add the spinach stems and the pork and cook until the color of the pork changes.

8. 8

   Then add the tofu and spinach leaves in that order.

9. 9

   When the spinach wilts, it's done.

10. 10

    If you like a lightly salted flavor, eat as is.

11. 11

    If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce.

12. 12

    At the end of the hot pot meal, add eggs and rice to make a delicious porridge.

13. 13

    Top with mitsuba or thinly sliced green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.