Soy Milk Hot Pot
Thursday, April 4, 2019
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Delicious Japanese Soy Milk Hot Pot recipe with napa cabbage, mushrooms, and thinly sliced pork cooked in a creamy and savory soy milk broth.
Ingredients
∙ Serves 4
Meat
3/4 lb Pork loin
Produce
1 Carrot
1/2 Daikon radish
1 package Enoki mushrooms
1 Green onion/scallion
1/2 bunch Mizuna
1/4 Napa cabbage
1 Negi/long green onion
4 Shiitake mushrooms
1 package Shimeji mushrooms
Refrigerated
2 cups Soy milk, unsweetened
1 Tofu, medium firm
Canned Goods
3 cups Dashi
Condiments
1/4 cup Mirin
1/4 cup Miso
1 Ponzu
Baking & Spices
1 Salt
2 tbsp Sesame seeds, white toasted roasted
Beer, Wine & Liquor
1/4 cup Sake
Other
1 Gobo (burdock root)
1 Shungiku (tong ho/garland chrysanthemum) ((edible chrysanthemums, in chinese tong hao, or skip))
Ingredients
∙ Serves 4
Meat
3/4 lb Pork loin
Produce
1 Carrot
1/2 Daikon radish
1 package Enoki mushrooms
1 Green onion/scallion
1/2 bunch Mizuna
1/4 Napa cabbage
1 Negi/long green onion
4 Shiitake mushrooms
1 package Shimeji mushrooms
Refrigerated
2 cups Soy milk, unsweetened
1 Tofu, medium firm
Canned Goods
3 cups Dashi
Condiments
1/4 cup Mirin
1/4 cup Miso
1 Ponzu
Baking & Spices
1 Salt
2 tbsp Sesame seeds, white toasted roasted
Beer, Wine & Liquor
1/4 cup Sake
Other
1 Gobo (burdock root)
1 Shungiku (tong ho/garland chrysanthemum) ((edible chrysanthemums, in chinese tong hao, or skip))