Japanese Hotpot Recipe
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材料 (4人分)
  • -キャベツ 1玉
  • -豚バラ肉 300 ~ 500g
  • -醤油 大さじ2
  • -塩 小さじ ½
  • -ほんだし 大さじ2
  • -水
  • キャベツの葉と芯を分けて切る。
  • キャベツと豚肉を食べやすい大きさに切る。見た目を綺麗にしたいのであれば、ここで重要なのがキャベツと豚肉を同じ大きさに切ることです (5cmほど) 。
  • 鍋に具を入れる。ミルフィーユ鍋は、キャベツと豚肉を交互に重ねて並べます。放射状やらせん状に並べると綺麗に見えますが、オリジナルの模様を考えるのも楽しいかと思います。
  • 鍋に具が被る程度の量の水を入れる。
  • 醤油、塩、ほんだしを加える。
  • 蓋をして中火で15分ほど火にかけ、蒸気が出るまで加熱する。
  • ポン酢につけたり、めんつゆや黒こしょうをかけて食べる。

A hotpot dish is perfect to warm you up in the colder months. There are dozens of different kinds of hotpots such as chanko nabe (chicken, fish, tofu and vegetables in chicken broth soup) and sukiyaki (sliced beef, vegetables and tofu with soy sauce based sweet sauce). However, I recommend cabbage and pork hotpot, as it is easy to make, looks pretty and tastes delicious.

Ingredients (serves 4)
  • -1 large green cabbage
  • -300 – 500g thinly sliced pork
  • -2 tbsp soy sauce
  • -½ tsp salt
  • -2 tbsp bonito fish soup stock
  • -Water
  • Remove the hard core and stem from the cabbage.
  • Chop the cabbage and the pork. If you want to make your hotpot look neat, try and cut them into equal size (around 5cm pieces).
  • Put the cabbage and the pork into a pot. You can layer them alternately either in a radial pattern or a spiral pattern to make it look pretty.
  • Pour the water in until the ingredients are fully covered.
  • Add soy sauce, salt and bonito fish soup stock.
  • Put the lid on and wait for about 15 minutes over medium heat until it gives off steam.
  • Have it with soy sauce, black pepper or any other sauce of your choice.

Eri Kamada (D)