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Sumo-style Pork Belly Hotpot
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2.5 litres dashi (see recipe below)
1 carrot, peeled and sliced
300 g daikon, peeled and sliced
2-3 waxy potatoes, peeled and sliced
1 large onion, peeled and cut into wedges
500 g pork belly
3 tablespoons sake
2 tablespoons mirin
4 tablespoons miso (use a mix of white and red)
4 wongbok cabbage leaves, cut into large pieces
8 shiitake mushroom, steamed
A small bunch of enoki mushroom, ends discarded
300 g soft tofu, cut into large cubes
3-4 cups cooked rice
2 eggs, lightly beaten
Method :
Blanch carrot, daikon, potatoes and onion in dashi. Remove and set aside.
Add pork belly, sake and mirin to dashi. Bring to a quick boil and simmer until pork is tender, about 20-30minutes. Skim any foam on the surface.
Remove pork belly from the pot and slice.
Ladle 1 cup of broth from the pot into a small bowl. Dissolve miso in it and stir back into pot. Adjust broth to taste with a pinch of salf.
Place wongbok cabbage in a pot. Arrange carrot, daikon, potatoes, onion, shiitake mushroom, enoki mushroom and tofu on top. Top with pork belly.
Set pot on a portable stove on the dining table and pour broth into the pot. Slimmer over medium heat for 5 minutes, and the hotpot is ready.
After all the ingredients in the hotpot are consumed, add cooked rice to the broth. Bring to a boil and then simmer for 5 minutes or so, until the broth is absorbed into rice. Add eggs just before the end of cooking and stir well. Serve immediately.
Bonito dashi 2.5 litre water
40 g Kombu (kelp)
60 g Katsuobushi (dried bonito flakes)
Clean kombu by wiping lightly with a damp cloth.
Place kombu and water in a pot. Heat over medium flame. Just before the water boils, remove kombu, add katsuo, and remove pot from heat.
Let stand 5minutes and skim foam on the surface.
Strain dashi through cheesecloth. ( dashi can be refrigerated for 3 to 5 days.)
Don't discard the kombu and katsuo. You can re-use them to make a second round of dashi. Simply add the same amount of water to the kombu and simmer for about 10 minutes.
Tip:
To save time, you can make dashi from instant dashi granules. Bring 2.5 litre water to a boil and add 3-4 teaspoons dashi granules. Reduce heat to medium, and simmer for 1 minutes or so, stirring constantly until the granules dissolve.
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