Mizore Nabe (Snow Nabe) | 雪鍋

Instructions

1. Purchase a wafer-thin sliced pork belly (sliced for shabu-shabu).｜豚肉はなるべく薄いしゃぶしゃぶ肉を買ってくる。
2. Wash and prepare the garland chrysanthemum, spinach, leek and slice the vegetables into mouth size portions. (Note - The vegetables will appear on the dinner table)｜春菊、ほうれん草、ネキは洗って、適当に食べ易い大きさに切って食卓にあがる容器に並べておく。
3. Peel the radish skin and cut it into small pieces, set aside for the food processor.｜大根は皮を剥き、私はフードプロセッサーで大根下ろしに攪拌していきます。食べる寸前に大根は下ろしてください。
4. Place the radish into the food processor and mix until the radish becomes a smoothie texture, without any visible pieces left. We call this ‘daikon oroshi’ (grinded radish) into the nabe (hot pot) to bring to a boil.｜出汁500ccを加え、鍋を沸騰させれば『食べ始めれます』。
5. Add the soup stock at a time to make it into a liquid type of nabe soup. Adjust the taste by adding slight salt and some sake if preferred.｜食卓で好きな具材を各々が入れ、シャブシャブと火の通り具合を見ながら、ポン酢で食べていきます。
6. Once the hot pot is at its boiling point, place the nabe on the table (over a cooking grill) and the hot pot is ready for shabu-shabu over the dinner table.｜豚肉の油を大根下ろしが吸い取ってくれるのでとってもヘルシーなお鍋です。

• Servings : 4
• Course : Dinner | 夕食, Hot Pot | 鍋物
• Recipe Type : Hot Pot｜鍋ものMeat|肉Tofu,Beans|豆腐・豆類Vegetable|野菜
• Ingredient : Pork | ポーク, Tofu | 豆腐, Vegetable | 野菜