Refreshing Yuki Nabe (Hot Pot) With Pork Belly and Tofu

• 1 packages Thinly sliced pork belly
• 2 blocks Tofu
• 1 large bunch Enoki mushrooms
• 1/3 Daikon radish
• 1 Japanese leeks (or green onions)
• 1 dash Daikon radish sprouts
• 1 Katakuriko
• 1 Kombu (for dashi stock)
• 1 Kombu based ponzu

1. Add the kombu for dashi with some water to an earthenware pot and let it sit for about 1 hour (you can omit this step to save time).
2. Prepare the ingredients.
3. Cut up the enoki mushrooms, tofu, and Japanese leeks.
4. Cut the pork belly into easy to eat pieces and coat with katakuriko.
5. Grate the daikon radish.
6. Heat the pot and when it boils, remove the kombu.
7. Add the meat, tofu, and enoki mushrooms and simmer.
8. Lightly squeeze the liquid out of the grated daikon radish and place it on top of everything along with the daikon radish sprouts.
9. It's done.
10. Eat with lots of ponzu, Japanese leeks, and grated daikon radish.
11. The pork belly sprinkled with katakuriko turns out silky smooth.
12. This easy nabe is great with beer.

pork belly, blocks, enoki mushrooms, radish, japanese leeks, sprouts, katakuriko, ponzu

Taken from cookpad.com/us/recipes/156238-refreshing-yuki-nabe-hot-pot-with-pork-belly-and-tofu (may not work)