Really Delicious Soy Milk Nabe (Hotpot)

• 500 ml Soy milk
• 800 ml Water
• 2 to 3 pieces Kombu for dashi stock
• 1 handful Bonito flakes
• 80 ml Shiro-dashi
• 50 ml Sake
• 5 tbsp Ground sesame seeds (white)
• 1 as much (to taste) Pork belly (for shabu shabu)
• 1 as much (to taste) Tofu
• 1 as much (to taste) Chinese cabbage, white part of leek, chrysanthemum greens, shiitake mushrooms, enoki mushrooms, etc.

1. If possible, soak the kombu in water and leave overnight.
2. If you don't have time, heating the water with the kombu, and remove it just before the pot comes to a boil.
3. Remove the kombu, let the broth come to a boil, add the bonito flakes (a big handful!)
4. and let it cook for 4 to 5 minutes.
5. Turn off the heat and leave for 1-2 minutes.
6. When the bonito flakes sink to the bottom, remove with a scum skimmer or a perforated ladle while squeezing them out.
7. Add the sake and shirodashi, and bring to a boil.
8. Put in the soy milk and ground sesame seeds.
9. It's a bit rich and salty since it will get more watery when the vegetables are added.
10. If it's too salty, dilute with water.
11. Don't let the broth boil or it will separate.
12. The soup base is done.
13. Just put whatever ingredients you like and enjoy!
14. We like it with pork belly!
15. Delicious eaten with yuzu pepper paste.
16. Basic hotpot soup recipe:
17. Hakata-style motsu hotpot - You can use the basic soup base to make motsu (giblets) hot pot too!

water, stock, handful bonito flakes, sake, ground sesame seeds, much, much, much

Taken from cookpad.com/us/recipes/171597-really-delicious-soy-milk-nabe-hotpot (may not work)