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Spicy Millefeuille Hot Pot | Haruan's Recipe Transcription

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Haruan

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Ingredients

Chinese cabbage : 1/4 ball
Sliced pork : 500g
Grated ginger : Favorite amount
(A) Miso : 3 tbsp
(A) Kimchi no Moto : 5 tbsp
(A) Sesame oil : 2 tablespoons
(A) Chinese food : a little
(A) Water : 2 tablespoons

Time required

20minutes

Procedure

1) Cut Chinese cabbage 01:14
Wash the Chinese cabbage and cut a few large outer leaves in half lengthwise.
2) Layer pork 01:20
Place the pork over the leaves.
Next, put the core on the leaf side of the first Chinese cabbage. Then put the pork on it. By alternately stacking Chinese cabbage leaves and cores in this way, the height of the millefeuille is made the same.
3) Cut millefeuille Chinese cabbage 01:42
Repeat 2 until there are about 4 leaves, then cut to a suitable size.
4) Spread in a pot 01:49
Fill 3 from the outside of the pan.
Repeat steps 2-4 to fill the pot.
5) Rub ginger 03:00
Sprinkle grated ginger on top of 4.
6) Make a combined seasoning (nabe no moto) 03:40
Mix (A) in a bowl or the like.
7) Put the seasoning in a pot 04:31
Sprinkle the seasoning on top of 5.
8) Put the pot on fire 04:51
Cover and simmer on medium heat for about 10 minutes.
Completed when Chinese cabbage and pork are cooked.

Point

・ Sliced pork can be ribs or ribs.
・ When packing in a pot, it is better to pack it firmly around the outside to prevent it from collapsing.
・ It is recommended to spread the small remaining Chinese cabbage, the surplus Chinese cabbage, and the bottom of the pot.
・ The more grated ginger is, the more ginger flavor it has, and the warmer and tastier the body.
・ Although little water is added, water comes out from Chinese cabbage.