Preparation Time: 10 mins / Cook Time: 30 mins / Serving: 4
1 x HOT POT | HORMONE FREE SPANISH DUROC PORK COLLAR HOT POT SLICES (FROM 454G)
1 bundle edible chrysanthemum
1 stick celery
1 long green onion
6 shiitake mushrooms(raw)
1/2 cup sake
1 clove ginger
2 cloves garlic
3 tbsp crushed sesame seeds(white)
3 tbsp Japanese soup stock(dashi)
2 tbsp Kikkoman Soy Sauce
1 tbsp Manjo Hon Mirin
1 tsp sugar
a pinch salt
1. Remove the stem from the edible chrysanthemum. Cut the carrot, celery & green onion into strips. Chop the mushrooms into small pieces. Crisp all vegetables besides the shiitake mushrooms in ice water.
2. Dry all the vegetables & place them in a bowl. Place on the pork.
3. Mix the dipping sauce.
4. Fill hot pot pan with an appropriate amount of water, sake, thinly sliced ginger with skin remaining, peeled & crushed garlic & apply heat. Once boiling, add in the vegetables & pork & cook well.
Once done, enjoy with the dipping sauce.