Autumn Foliage-Themed Hot Pot (Environmentally-Conscious and Thrifty)
- 600 grams Sliced pork offcuts
- 1/4 Chinese cabbage
- 1 bunch Mizuna
- 1 block Tofu
- 1/2 Daikon radish
- 1 small Carrot
- 2 Green onions or scallions
- Grate the daikon and carrot.
- Roughly chop the Chinese cabbage and mizuna greens, and dice the tofu into 16 cubes.
- Cover the hot pot with half of the Chinese cabbage.
- Scatter the pork offcuts on top.
- Cover with the remaining Chinese cabbage.
- Scatter with more pork offcuts.
- Cover with mizuna greens.
- Scatter the pork offcuts on top again.
- Top with grated daikon and carrot.
- Scatter the tofu cubes around, cover with a lid, and heat.
- I used a portable gas stove.
- Once the pot begins to simmer, scatter green onions on top, cover again with a lid and it's done once the meat has cooked through.
- Eat with ponzu sauce.
pork offcuts, chinese cabbage, mizuna, radish, carrot, green onions
Taken from cookpad.com/us/recipes/153474-autumn-foliage-themed-hot-pot-environmentally-conscious-and-thrifty (may not work)