Ingredients with Measurements:
- 1 lb thinly sliced pork belly
- 1 lb firm tofu, cut into cubes
- 1 bunch of enoki mushrooms, trimmed and separated
- 1 bunch of shungiku (edible chrysanthemum leaves), washed and chopped
- 1/2 cup of mizuna (Japanese mustard greens), washed and chopped
- 1/2 cup of negi (Japanese green onions), sliced diagonally
- 1/2 cup of shiitake mushrooms, stemmed and sliced
- 1/2 cup of shimeji mushrooms, trimmed and separated
- 1/2 cup of napa cabbage, chopped
- 1/2 cup of daikon radish, sliced
- 1/2 cup of carrot, sliced
- 1/2 cup of konnyaku (yam cake), sliced
- 4 cups of dashi (Japanese soup stock)
- 1/2 cup of sake (Japanese rice wine)
- 1/2 cup of mirin (Japanese sweet rice wine)
- 1/4 cup of soy sauce
- 1 tbsp of sugar
- 1 tsp of salt
- 1 tbsp of vegetable oil
Special equipment needed:
- A hot pot or nabe pot
- A portable stove or induction cooktop
Step-by-step instructions:
1. Heat the hot pot or nabe pot over medium heat and add the vegetable oil.
2. Add the pork belly and cook until browned, about 3-4 minutes.
3. Add the dashi, sake, mirin, soy sauce, sugar, and salt to the pot and bring to a boil.
4. Add the tofu, enoki mushrooms, shungiku, mizuna, negi, shiitake mushrooms, shimeji mushrooms, napa cabbage, daikon radish, and konnyaku to the pot.
5. Cover the pot and simmer for about 10-15 minutes or until the vegetables are tender.
6. Serve hot with rice and additional soy sauce for dipping.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 15g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or seafood.
- Tofu can be substituted with tempeh or seitan.
- Enoki mushrooms can be substituted with shiitake or oyster mushrooms.
- Shungiku can be substituted with spinach or kale.
- Mizuna can be substituted with arugula or watercress.
- Negi can be substituted with scallions or leeks.
- Shiitake mushrooms can be substituted with cremini or portobello mushrooms.
- Shimeji mushrooms can be substituted with button or chanterelle mushrooms.
- Napa cabbage can be substituted with bok choy or savoy cabbage.
- Daikon radish can be substituted with turnips or parsnips.
- Konnyaku can be substituted with udon noodles or rice cakes.
Variations:
- Add sliced garlic and ginger for extra flavor.
- Use chicken or beef broth instead of dashi.
- Add sliced jalapenos or chili flakes for a spicy kick.
- Use different types of vegetables such as sweet potatoes, lotus root, or kabocha squash.
- Add cooked udon noodles or ramen noodles for a heartier meal.
Tips and tricks:
- Make sure to thinly slice the pork belly for even cooking.
- Use a portable stove or induction cooktop for easy and convenient cooking.
- Adjust the seasoning to your liking by adding more or less soy sauce, sugar, or salt.
- Serve with additional toppings such as sliced green onions, cilantro, or sesame seeds.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the hot pot in the center of the table and allow guests to serve themselves. Garnish with sliced green onions or cilantro.
Garnishes:
Sliced green onions, cilantro, sesame seeds, or chili flakes.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, edamame, or miso soup.
Troubleshooting advice:
- If the broth is too salty, add more water or dashi to dilute.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
Gusô-no-nabe is a traditional Japanese hot pot dish that originated in the Tohoku region of Japan. It is typically served during the winter months and is known for its hearty and comforting flavors.
Flavor profiles:
Savory, umami, slightly sweet, and salty.
Serving suggestions:
Serve with steamed rice and additional soy sauce for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese