Japanese Soy Milk Hot Pot (Tonyu Nabe)

Name: Japanese Soy Milk Hot Pot (Tonyu Nabe)
Ingredients: 500g thinly sliced pork loin; ¼ napa cabbage (cut into 2.5cm pieces lengthwise and widthwise); 1 pack fresh enoki mushrooms (ends trimmed off); 1 pack fresh shimeji mushrooms (ends trimmed off); 4 fresh shiitake mushrooms (stem discarded); ½ bunch shungiku or garland chrysanthemum (ends trimmed, cut into 5cm pieces lengthwise); 1 leek (cut into 2.5cm pieces diagonally); 1 spring onion (thinly sliced); 1 firm tofu (cut inot 2.5cm slices); ½ white raddish; 1 carrot; 3 cups Kombu dashi; ¼ cup sake; ¼ cup mirin; 2 cups unsweetened warm soy milk; ¼ cup miso paste; 2 tbsp toasted white sesame seeds (grinded); Salt (to taste)

asianinspirations.com.au

Thinly sliced pork, mushrooms and vegetables cooked in a creamy soy milk broth. Get the recipe for Japanese Soy Milk Hot Pot (Tonyu Nabe).

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Ingredients

500g thinly sliced pork loin
¼ napa cabbage (cut into 2.5cm pieces lengthwise and widthwise)
1 pack fresh enoki mushrooms (ends trimmed off)
1 pack fresh shimeji mushrooms (ends trimmed off)
4 fresh shiitake mushrooms (stem discarded)
½ bunch shungiku or garland chrysanthemum (ends trimmed, cut into 5cm pieces lengthwise)
1 leek (cut into 2.5cm pieces diagonally)
1 spring onion (thinly sliced)
1 firm tofu (cut inot 2.5cm slices)
½ white raddish
1 carrot
3 cups Kombu dashi
¼ cup sake
¼ cup mirin
2 cups unsweetened warm soy milk
¼ cup miso paste
2 tbsp toasted white sesame seeds (grinded)
Salt (to taste)