MoLaLa Cook Time required : 15minutes
Spicy Millefeuille Hot Pot | Haruan's Recipe Transcription
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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.
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