Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, delicious mild miso kimchi hot pot. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Delicious Mild Miso Kimchi Hot Pot is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Delicious Mild Miso Kimchi Hot Pot is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook delicious mild miso kimchi hot pot using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Delicious Mild Miso Kimchi Hot Pot:
- Take 1/4 Chinese or napa cabbage
- Get 400 grams Napa cabbage kimchi
- Get 300 grams Thinly sliced pork belly
- Get 1/2 packages Shimeji mushrooms
- Make ready 1/2 block Firm tofu
- Get 1 bunch Garlic chives
- Take 2 tbsp Sesame oil (for stir frying)
- Take 1 tsp Dashi soup stock granules
- Get 1 1/2 tbsp Miso
Coarsely chop cabbage and toss with salt. Start the sauce by whisking together water and rice flour. Heat until mixture just comes to a boil, stirring constantly. Cover the napa cabbage with salt.
Steps to make Delicious Mild Miso Kimchi Hot Pot:
- Separate the cabbage into core and leaves, and cut into 1 to 2 cm strips. Break the tofu into bite-size pieces, roughly shred the shimeji, and cut the chives into 7 to 8 cm pieces.
- Heat the sesame oil in a frying pan. Add in kimchi and stir-fry thoroughly.
- Once the kimchi is cooked through, add the pork and continue stir-frying.
- This is the pork and kimchi stir-fry. Once the pork is cooked through, transfer to a clay pot.
- Add 3.5 cups of water and dashi granules into the clay pot containing the pork and kimchi, and bring to a boil.
- Once it starts to boil, lower the heat and dissolve the miso into the soup.
- Add the core part of the cabbage, cover, and simmer over low heat for 5 to 10 minutes.
- Once the core is cooked through, add the leaves and continue simmering for about 5 minutes.
- Check the taste at this point since water starts to come out from cabbage. If it seems too watery and lacks in taste, add a bit of salt.
- Add the tofu and shimeji, put the lid back on and simmer for 5 to 10 minutes. I actually added some leftover leek this time.
- Add the chives and lightly spoon the soup over the ingredients. Cover again and heat for about 5 minutes.
- Once the chives are cooked through, it's done.
- For the last bite of the meal, you can add some udon or rice porridge; either one goes well with the soup. Today, I added beaten egg over udon.
Brown the pork, then add sake, ground sesame seeds, kimchi, water, miso paste (dissolve it in) and stock powder. Bring to the boil again, then add some of each of the vegetables and tofu, except for chives. Simmer for a few minutes, then add chives. Keeping this in mind, I made it into an even milder kimchi hot pot by adding miso. Combine miso, remaining kecap manis and sesame oil.
So that is going to wrap this up for this special food delicious mild miso kimchi hot pot recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
