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Hoto Nabe | Recipe transcription by Daichi & Yuna and

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Ingredients

  • pumpkin : 400g
  • water : 1.2L
  • Granule soup stock : 8g
  • Carrots : 150g
  • Radish : 150g
  • Chinese cabbage : 150g
  • Japanese leek : 50g
  • Shiitake mushroom : 60g
  • Maitake mushroom : 100g
  • Hoto : 400g
  • Fried tofu : 40g
  • miso : 50g

Time required

30minutes

Procedure

  1. 1) Heat the pumpkin in the microwave 00:09

    Put 400g of cut pumpkin in a heat-resistant container, wrap it in plastic wrap, and heat it in the microwave for 5 minutes.

  2. 2) Stew in a pot 00:23

    Put water and 4g of granules in a pan, add pumpkin and crush it with a spatula. Add the remaining ingredients of the pot (other than hoto and fried tofu), cover and let it boil.

  3. 3) Season and boil to complete 01:17

    Add 4g of granules, miso, fried tofu, and hoto to 2) and boil to complete.

Point

・ Hoto hot pot recipe with plenty of pumpkin.
・ If you save a part of the pumpkin heated in the microwave and put it in the pot at the timing of adding the hoto, it will look beautiful.
・ When boiling Chinese cabbage, add 4g of granule soup stock, but when adding hoto, add 4g of granule soup stock.
・ Arrange the ingredients freely. Put the ingredients that are difficult to cook first.

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