TOPRecipesHot 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.