TOP Recipes 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

  1. 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.
  2. Add the cooking sake to the pot and heat to a boil. Cover and simmer.
  3. For each dipping sauce, combine the ingredients and mix well.
  4. Serve hot with the dipping sauces.
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