Hot-pot is so easy to prepare, can be prepared well in advance and it takes time to be consumed.
Basic ingredients are a chicken broth (very light, not salted but spiced up with bonito flakes. I used the flakes to prepare a Ponzu sauce and let the squeezed flakes soak in the warm broth for 30 minutes, filtered the broth).
The broth was kept in a bigger pot over a gas burner on top of the table.
Just to be dipped in and to be eaten after 1 minute max.
- beef, loin, fatty, sliced thinnly
- pork, loin, sliced thinnly
- young chard leaves (chard is still growing in my raised bed)
- rucola leaves
- mushrooms: oyster, king oyster, enoki, shimei,
- daikon radish cut into rounds (to be let simmering until the very end 2h +)
- spring onions, cut into longer pieces
- carrots cut into flower shaped rounds
- snow peas
I prepared sesame sauce and ponzu sauce especially nice with the meat.
Sides: pickled daikon, quick pickled cabbage, carrots and bell peppers, smoked oysters in mustard-spring onion sauce.
Today we just had some mushrooms, long simmered daikon and some deeply flavored broth left over. The meat was gone... I added some more water to the broth and a little salt and soy sauce and a sip sake.
Boiled 2 eggs and deep-fried 100 g tofu, sliced some leek, cut a few snow peas into strips and harvested some more chard leaves, cooked some soba and here we are - super delicious noodle soup:
|Happy New Year!|