Lately I have cooked this dish repeatedly, because it is delicious, and it is absolutely easy to prepare. I cooked it in the kitchen and took the whole pot to the table to let everyone serve themselves. You can cook this dish on the dinner table, and that’s the proper way to enjoy Nabe (Hot Pot) dishes.
1/2 Cabbage *cut into chunky pieces
1 Onion *cut into 8 wedges
4 cups Chicken Stock
1/2 cup Sake (Rice Wine) *optional
1 clove Garlic *grated or finely chopped
400 to 500g Pork *thinly sliced
1 to 2 Bok Choy *OR Green Vegetable of your choice
4 tablespoons Miso
2 tablespoons Mirin
1 tablespoon Sugar
1 tablespoon Toban Djan (Chilli Bean Sauce)
Soy Sauce *optional, only if more saltiness is required
- Pack a pot with Cabbage and Onion, add Chicken Stock, Sake and Garlic, and cook over medium high heat.
- When vegetables are soft, add the sauce. Make a room and place Pork slices and Bok Choy (OR Green Vegetable of your choice), remove scums on the surface, and cook until Pork and Bok Choy are cooked.
- Enjoy with freshly cooked Rice.
- *Tips: At the end of the meal, there will be some delicious soup remaining in the pot. Do not waste it. You can cook Frozen/Cooked Udon Noodles in the soup and enjoy it.
this was delicious! I made it yesterday and it was so comforting. I didn’t have any green vegetables in the house so I used a thinly sliced carrot instead.
The only thing I struggle with is how the recipe says 1/2 a cabbage. At least where I live, cabbaged come in different sizes so sometimes I have difficulties trying to size up whether my cabbage is enough for a recipe or not. For example, last month when I bought a cabbage they were roughly 1.5kg each, but the one I bought yesterday is 3kg! So if possible, it would be nice to have weights for some of the key vegetables.
I understand and I apologise the recipe is confusing. I will weigh the amount next time when I cook this dish, but the amount of Cabbage can be any amount that is enough for 4 servings and you can cook as much as you want to eat.