Ai Hosokawa's cooking is always beautiful. The same goes for hot pot dishes. This time she introduced us to ``Shiranabe'', which uses white ingredients. Then I learned that this white hot pot was born from Mr. Hosokawa's travels.
``During my trip to Korea, I came across not only red Chinese cabbage kimchi but also white Chinese cabbage kimchi. It reminded me of the pickled Chinese cabbage hotpots I had visited many times during my travels, so I combined various winter-like white vegetables and created a hotpot that overlapped my travels to Korea and Taiwan.''
Slice white vegetables into thin strips or slices.
The key to pickled Chinese cabbage is to add the juice.
"The soup from pickled Chinese cabbage makes a good stock. Any vegetable goes well with it, so if you mix it up, you'll get a good taste. You can use any kind of meat, not just pork. Sweet potato starch The resulting Korean vermicelli has a unique chewy, smooth texture and is delicious, so if you can get your hands on it, please give it a try.”
Please enjoy the taste that is a little different from your usual hot pot.
White hot pot (for 4 people)
juice
1/XNUMX head of old pickled Chinese cabbage
1 each of chili peppers (red, green)
1 liter of kelp and sardine soup stock
Ingredient
Appropriate amount of your favorite white vegetables
(This time we used bean sprouts, lotus roots, radish, turnips, Chinese cabbage, potatoes, green onions, green papaya, etc.)
Pork shabu-shabu meat (your favorite part) Appropriate amount
1 piece Yose tofu
Green vegetables in moderation
Korean vermicelli 100g
roasted sesame oil
coarse salt
Chop the pickled Chinese cabbage appropriately and place in a bowl.
Remove any hard parts from the roots and place in a pot.
Add the whole chili peppers (red and green), and add the kelp and sardine soup stock and filtered pickled Chinese cabbage juice.
Heat the pot over high heat, bring the soup to a boil, and season with salt.
Wash the bean sprouts and soak them in cold water, and cut the other white vegetables into strips or thin slices.
Add to the soup, bring to a boil, and bring to the table.
Add meat, tofu, and green vegetables as desired and simmer briefly.
Place roasted sesame oil and coarse salt in a separate bowl and sprinkle with chopped pickled Chinese cabbage as a seasoning.
After eating all the ingredients, I boiled the Korean vermicelli noodles, which I soaked in water to soften.
*Use pickled Chinese cabbage that has been pickled with salt and chili pepper until it has a strong acidity. If you want to make it easily, add 3% salt to chopped Chinese cabbage, rub it lightly, put it in an airtight bag to remove the air, and store it at room temperature. Use it when the salt has softened and the acidity is just right.
Photography by Ai Hosokawa
Ai Hosokawa
Cook. He hosts cooking classes and cooking parties in taishoji, Kumamoto. Many books are currently on sale, including ``Toast'' (BON Publishing), ``Standard Cooking Book'' (Anonyma Studio), ``Travel and Cooking'' (CCC Media House), and ``Taishoji Cookbook 1.2'' (Shobunsha).
Stories
Premium X
Ai Hosokawa Four Seasons Hot Pot
Premium X
