Jyoya Nabe
Jyoya Nabe is a simple Japanese hot pot dish featuring tender spinach and paper-thin sliced pork in a clear Kombu sea kelp broth.
Ingredients
- 4 cups water
- kombu dried sea kelp (3" long)
- 1 bunch spinach
- 6 shiitake mushrooms
- 1 pkg tofu (medium firm)
- 8 oz sliced pork (paper thin)
- 1/4 cup sake
- Ponzu sauce
- Shichimi red hot chili pepper
US Customary - Metric
Instructions
- Place water and dried kombu sea kelp in a pot and let it sit for 30 minutes.
- Meanwhile, cut the spinach into 3-inch (7.5 cm) lengths. Quarter the shiitake mushrooms. Cut the tofu into large cubes, and slice the pork into large bite-sized pieces.
- Start heating the water and sea kelp over medium heat until just before boiling, then remove the sea kelp. Add sake and bring the dashi to a boil. Add the tofu and mushrooms, cooking for a few minutes. Then, add the pork and spinach and cook for an additional minute or two. Serve with ponzu sauce and red pepper.