Sunday, January 30, 2011

Donabe hot pot dish...Kurobuta pork in soymilk-miso broth

Here's an unique yet very easy hot pot (one pot) dish with donabe.

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First, I got ready the ingredients to cook in the broth...gobo (burdock root), mizuna, shimeji mushrooms, enoki mushrooms, mochi, carrot, and kurobuta pork slices.

Here's the broth. It's actually quite rich and more like sukiyaki-style, so it's between "broth" and "sauce". The below ingredients (for two servings) were combined and heated together. I made it for two people, so I used my light-weight "UFO" donabe, "Yu Kizeto". For 3-4 people, I would recommend Kyoto-style shallow donabe (large), "Kyoto Ame-yu".

(ingredients for the broth)
2 cups pure soymilk
3/4 cup sake
1 tablespoon brown sugar
2.5 tablespoons miso
1-1.5 tablespoons soy sauce
1 tablespoon grated giner
2 scallions (green part only) - remove after simmering for 5 minutes.

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Pork and other ingredients were cooked in the broth tabletop in a few separate times, and served with some condiments, such as ponzu, grated daikon, ground roasted sesame seeds, shichimi pepper, and sliced scallion.

It was so wonderful!
Happy donabe life.