Sumo-style Pork Belly Hotpot |
Ingredients :
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
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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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