Easiest Way to Prepare Favorite Spinach Nabe Hot Pot
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Favorite Spinach Nabe Hot Pot. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Spinach Nabe Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach Nabe Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spinach Nabe Hot Pot is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few components. You can cook Spinach Nabe Hot Pot using 10 ingredients and 6 steps. Here is how you can achieve that.
This is a family recipe passed down from my mom.
She makes it without measuring the ingredients, so I recreated the recipe from memory.
At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface. Recipe by Nonru
Ingredients and spices that need to be Make ready to make Spinach Nabe Hot Pot:
- 1 bunch Spinach
- 200 grams Pork (thinly cut for shabu-shabu)
- 300 grams Tofu (silken or firm)
- 1000 ml ＊ Water
- 6 grams ＊ Dashi stock granules
- 1 1/2 tbsp ＊ Soy sauce
- 1/2 tsp ＊ Salt
- 1 tbsp ＊ Sake
- 1 bowl Plain cooked rice
- 2 Eggs
Instructions to make Spinach Nabe Hot Pot
- Wash the spinach well and chop roughly. Cut the stems in half and wash again if any dirt is still stuck.
- Cut the tofu into 8 pieces. If the pork is thinly-sliced shabu-shabu pork, you don't need to cut it. If it's bigger than that, cut the pork in half.
- Add the ＊ water and seasonings to the earthenware pot and bring to a boil. Add the spinach stems and the pork and cook until the color of the pork changes. Then add the tofu and spinach leaves in that order.
- When the spinach wilts, it's done.
- If you like a lightly salted flavor, eat as is. If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce.
- At the end of the hot pot meal, add eggs and rice to make a delicious porridge. Top with mitsuba or thinly sliced green onions.
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