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800ml
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(English Recipe)

HOT POT 2 WAYS

Mille-Feuille Cheese Hot Pot
Servings: 2

INGREDIENTS
chinese cabbage, leaves separated
200 grams sliced pork belly
2 cloves garlic, sliced
2 tablespoons sake
1 tablespoon shiro dashi
2 tablespoon mirin
50 grams shredded mozzarella cheese
Ponzu sauce, for serving

PREPARATION
1. Lay a cabbage leaf on a flat surface and stack 2 slices of pork belly on top. Repeat with the remaining cabbage and pork belly.
2. Turn the stack over and cut into 5-centimeter-thick slices.
3. Set the cabbage slices, cut side up, in a medium pot. Add the garlic, sake, shiro dashi, and mirin. Cover and cook over medium heat for 10 minutes.
5. Sprinkle the mozzarella over the top and cover again. Cook for 3 minutes more, until the cheese is melted.
6. Serve with ponzu sauce for dipping.
7. Enjoy!

Szechuan Pepper Hot Pot
Servings: 2

INGREDIENTS
1 tablespoon sesame oil
1 teaspoon grated garlic
1 teaspoon grated ginger
250 grams ground pork
50 grams scallion, minced
3 teaspoons Szechuan pepper, divided
Kosher salt, to taste
Black pepper, to taste
800 milliliters water
1 tablespoon soy sauce
2 tablespoons miso
1 tablespoon chicken stock powder
2 teaspoons doubanjiang
2 whole red peppers
50 grams Chinese chives, roughly chopped
300 grams tofu, diced
250 grams bean sprouts
Shredded red peppers

PREPARATION
1. In a medium pan over low heat, combine the sesame oil, garlic, and ginger. Cook for 2 minutes, until fragrant.
2. Add the ground pork and stir until browned, about 5 minutes. Add the scallions and fry for 3 minutes. Add 1 teaspoon of Szechuan pepper, salt, and black pepper and fry for 2 minutes. Remove the pan from the heat.
3. In a medium pot over medium heat, combine the water, soy sauce, miso, chicken stock powder, doubanjiang, the remaining 2 teaspoons of Szechuan pepper, and the whole red peppers. Stir and bring to a boil.
4. Add Chinese chives, tofu, and bean sprouts. Simmer for 5 minutes, then remove from the heat.
5. Add the seasoned ground pork and stir to combine.
6. Garnished with shredded red peppers.
7. Enjoy!