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Hot Pot with 4 Crunchy Garlic Dipping Sauces
Hot Pot with 4 Crunchy Garlic Dipping Sauces
Ingredients
Napa cabbage
|
As needed |
| Pork belly (sliced) |
As needed |
| Green onion |
As needed |
| Cooking sake |
As needed |
|
【Crunchy Garlic Ponzu Sauce】
Soy sauce |
50 ml |
|
Vinegar |
50 ml |
|
Chicken broth |
50 ml |
|
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g |
1 Tbsp |
|
【Crunchy Garlic Sesame Sauce】
White sesame paste |
1/4 Tbsp |
|
Sugar |
2 Tbsp |
|
Soy sauce |
2 Tbsp |
|
Oyster sauce |
1 tsp |
|
Vinegar |
2 Tbsp |
|
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g |
1 Tbsp |
|
【Crunchy Garlic Ethnic Style Sauce】
Fish sauce |
3 Tbsp |
|
Sugar |
3 Tbsp |
|
Vinegar |
3 Tbsp |
|
Chicken broth |
3 Tbsp |
|
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g |
1 Tbsp |
|
【Crunchy Garlic Miso Cheese Sauce】
Cream cheese |
50 g |
|
Miso |
2 Tbsp |
|
Sugar |
2 Tbsp |
|
Lemon juice |
2 tsp |
|
S&B UMAMI TOPPING Crunchy Garlic with Chili oil 110g |
1 Tbsp |
Directions
- Pull off the leaves from the napa cabbage head.
Layer the nappa leaf and sliced pork and repeat layering four times.
Cut the layered nappa leaf and pork into 5-cm pieces. Place the layers into a pot, starting around the edge of pot to the center, cut side up.
- Add the cooking sake to the pot and heat to a boil. Cover and simmer.
- For each dipping sauce, combine the ingredients and mix well.
- Serve hot with the dipping sauces.
