Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, miso flavored layered hotpot. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Miso Flavored Layered Hotpot is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Miso Flavored Layered Hotpot is something that I’ve loved my entire life. They are fine and they look wonderful.
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases. Vegan Adaptable Loaded with vegetables, mushrooms, and tofu. #thecomicalchef #oyster #hotpot #nabe #japanesefood #牡蠣鍋 #クイーンクック I've cooked this healthy oyster hot pot made with organic miso, and cleaner ingredients.
To get started with this particular recipe, we must first prepare a few ingredients. You can have miso flavored layered hotpot using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Miso Flavored Layered Hotpot:
- Get 750 grams Thinly sliced pork belly
- Make ready 1/2 Chinese cabbage
- Prepare 1 bag Bean sprouts
- Prepare 200 grams Melting type cheese
- Prepare 200 grams Kimchi
- Take 600 ml Kombu dashi (for the hotpot and the ramen)
- Prepare 5 servings Chinese noodles (for the ramen)
- Prepare Miso Sauce:
- Take 100 grams Miso
- Prepare 2 tbsp Mirin
- Take 2 tbsp Sake
- Take 1 tsp Sugar
Toss the aubergine and broccoli with the miso dressing in a large roasting tin. This quick and easy Buta Nabe (Pork Miso Hot Pot) can be put together in… Hotpot are wonderful to worm up. I like this version with the squash and the flat noodles! Love everything in it, especially kabocha and miso flavored broth.
Instructions to make Miso Flavored Layered Hotpot:
- Rub the pork well with the kimchi. Combine the ingredients for the miso sauce.
- Spread out the pork into a shallow metal tray. Leave for 10 minutes to allow the flavor to blend into the meat. Finely chop the kimchi.
- Place the bean sprouts in the bottom of the hotpot. Rinse the Chinese cabbage and layer with the meat. Form about 5-6 layers and then slice into 5 cm pieces. Place into the hotpot.
- Pour in 300 ml of konbu dashi. Place the chopped kimchi and half of the miso sauce on top of the Chinese cabbage. Cover with a lid and turn on the heat.
- Once everything has been cooked about 70%, add the rest of the miso sauce.
- When everything has pretty much cooked through, sprinkle the top with lots of cheese and let it simmer.
- After 2-3 minutes and after the cheese has melted, it's done.
- Finish it up with ramen! Add 300 ml of konbu dashi and the boiled Chinese noodles. Let it simmer for a while. Taste it and add miso to adjust the flavor.
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