Hot Pot for One
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
1
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Calories
716 kcal
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Course
Main Course
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Cuisine
Japanese
Hot Pot for One
Description
Hot Pot for One uses fresh napa cabbage leaves, slices of pork belly, medium-firm tofu, and enoki mushrooms packed into a donabe (earthenware pot). The base is katsuo dashi, a broth made by briefly boiling bonito flakes in water and allowing them to steep. Sake adds a delicate touch of sweetness and depth to the broth before the ingredients are simmered together.
As the hot pot simmers, the pork and vegetables soften, soaking up the savory broth while maintaining their distinct textures. The tofu adds a creamy contrast, and the mushrooms contribute subtle earthiness. The dish is eaten directly from the pot, with bites dipped into ponzu, a citrus soy sauce, and optionally seasoned with shichimi togarashi for a spicy kick.
Ingredients
For the Katsuo Dashi
- 2 cups water
- 1 cup katsuobushi for vegan/vegetarian, make Vegan Dashi, dried bonito flakes
For the Hot Pot
- 2 leaves Napa cabbage
- 4 lices pork belly (skip for vegan/vegetarian)
- 2 oz tofu medium-firm, aka momen dofu
- 2 oz enoki mushrooms (¼ package)
- 2 tsp sake
For Serving
- ponzu
- Japanese seven spice aka shichimi togarashi
Instructions
- Gather all the ingredients.
To Make the Katsuo Dashi (Use Kombu Dashi for Vegan)
- Boil 2 cups water in a medium saucepan. When boiling, add 1 cup katsuobushi (dried bonito flakes).
- Cook for 15 seconds. Turn off the heat and let the katsuobushi infuse for 15 minutes. Strain the katsuobushi and repurpose it for another use. Set aside the Katsuo Dashi.
To Make the Hot Pot
- Cut 2 leaves napa cabbage into smaller pieces.
- Cut and discard the bottom of 2 oz enoki mushrooms. Cut 2 oz medium-firm tofu (momen dofu) into smaller ½-inch (1.3-cm) slices. Cut 4 slices pork belly in half or thirds.
- Place the ingredients in the donabe (earthenware pot) and pack nicely. Pour in the Katsuo Dashi and 2 tsp sake.
- Cover the lid and bring it to a simmer. Skim the foam and scum with a fine-mesh skimmer. Cook for 5 minutes and serve immediately with ponzu for dipping and shichimi togarashi (Japanese seven spice) if you like a spicy kick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 8g | 3% |
| Protein | 19g | 38% |
| Fat | 66g | 102% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 30g | 150% |
| Cholesterol | 86mg | 29% |
| Sodium | 55mg | 2% |
| Potassium | 561mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 15mg | 17% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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