This quick and easy Buta Nabe (Pork Miso Hot Pot) can be put together in 30 minutes. Cooking is done at the table. Very warm and comforting on a cold day.
The temperature dipped down to the 20’s this past weekend and snow came sooner than expected. We were out shopping at the mall when the white flakes started to fall. Hastily, we made our final purchases and scrambled home. Come Sunday morning, there were three inches of white pristine snow on the ground. We woke up to the sound of the snow plows scrapping the streets in the neighborhood.
A Cold Day Calls for a Hot Pot Dinner
With snow falling outside, we craved for something warm, soupy, and comforting for dinner. Not in the mood to do a whole lot of cooking, I decided on this Buta Nabe (Pork Miso Hot Pot) using the pre-sliced pork I had in the refrigerator. All I needed to do was to cook a pot of rice and cut up some vegetables, tofu, and konnyaku. I made a quick and simple broth using instant dashi and miso and dinner was set at the table in under 30 minutes.
Sliced Pork
There is always a package or two of thinly sliced pork in the freezer. I use it when I am in a pinch. In this case, I just thaw and transfer the meat onto a plate.
Vegetables
Garland chrysanthemum, also known as shungiku (in Japanese) or tang ho (in Fujianese) has an almost herbal flavor. It is a favorite in Chinese and Japanese hot pots.
You can’t go wrong with Napa cabbage. It is another favorite in hot pots as it can withstand cooking for a period of time. Adds sweetness to the broth.
Tofu
Tofu and green onions are two staples in many Chinese and Japanese kitchens. Tofu is delicious in hot pots because it absorbs the flavor from the broth. Green onions add color and fragrance.
Konnyaku
Konnyaku (yam cake) has very little to no taste and a slight oceanic scent. Firmer than gelatin it is valued more for its texture than flavor. It is typically found in dishes such as Oden (in cubes) and Sukiyaki (in the form of shirataki noodles). Comes in white or mottled brown grey with addition of seaweed (hijiki) powder.
For use in this Buta Nabe (Pork Miso Hot Pot), you can simply cut the block of konnyaku cross-wise into ¼ inch thick slices and leave them as is. I like to cut a slit down the center leaving both ends intact and then push the top of the strip through the slit to create a decorative tie. It looks really pretty that way.
Boiled Lotus Root (Renkon)
Prepackaged boiled lotus roots in brine can be purchased at most Asian grocery stores. They are the crunchy kind of lotus root and can be used in hot pots or stir fries. This kind of lotus root has very little flavor and goes well with miso flavor. Of course carrots provide a lovely dash of color.
Appliance Used for Serving Buta Nabe (Pork Miso Hot Pot)
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• Zojirushi Multi Functional Electric Skillet
• Narita Electric Multi-Cooker Shabu Shabu Hot Pot
This quick and easy Buta Nabe (Pork Miso Hot Pot) can be put together in 30 minutes. Cooking is done at the table. Very warm and comforting on a cold day.
- 1 lb pork (thinly sliced) (450g)
- 1 cube tofu (drained and sliced into 1in x ½in x ½in pieces) (14oz/400g)
- 1 block konnyaku (sliced cross-wise into ¼in thick slices) (8.8oz/250g)
- 4 oz boiled lotus root / renkon (110g)
- 1 small carrot (thinly sliced into rounds)
- 4 napa cabbage leaves (sliced)
- 4 oz garland chrysanthemum / shungiku / tangho (rinsed and drained) (110g)
- 4 green onions (sliced into 2-inch lengths)
- 6 cups water (1.4 liters)
- 1½ tsp dashi
- ½ cup miso (130g)
- Ponzu
- Goma dare (sesame sauce)
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Pour water into an electric fondue pot. Bring it to a boil. Add dashi. Combine 1½ cups (360ml) stock and miso in a bowl. Whisk to dissolve miso. Pour mixture back into fondue pot.
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Bring broth to a gentle boil. Add small portions of pork, tofu, renkon, and carrots into broth and simmer for 2 to 3 minutes. Add vegetables and continue to cook for another minute. Dish into individual serving bowls with slotted spoon or small wire strainer. Dip cooked food into sauces and enjoy.
Enjoy…..and have a wonderful day! 😎
Ann@Anncoo Journal says
December 5, 2011 at 4:00 amWe usually have hot pot during the CNY that my whole family will enjoy the meal together. Your miso hot pot looks so comforting and delicious especially for the cooling weather now in S’pore 🙂
Biren says
December 5, 2011 at 9:44 amCNY is a great time to have hot pot. Just gather the ingredients and not much cooking to be done. 🙂
denise @ singapore shiok says
December 5, 2011 at 4:45 amHi Biren – it’s been really wet and chilly lately over here and I just want to dive into that hotpot! I LOVE tang oh when eating steamboat. You are making me miss Japan 🙁
Biren says
December 5, 2011 at 9:46 amTang ho is a more adult kind of vegetable. The boys did not like it as much as they find it a little too herbal. Hubby and I like it though. Yes, we have been having a lot of hot pots lately as it is getting pretty cold. Also it is so easy to prepare. I have another Japanese noodle hot pot coming up soon. 🙂
Roxana GreenGirl {A little bit of everything} says
December 5, 2011 at 6:00 amsounds like a comforting meal on a snowy day. Bet it wormed you up from head to toes.
Kitchen Belleicious says
December 5, 2011 at 7:37 amYour miso looks incredible. I love the flavors and I wish I was going to be enjoying it for lunch today!
Belinda @zomppa says
December 5, 2011 at 7:37 amStill no snow here, but getting cold. Hmm. I could never resist a hot pot!
Trix says
December 5, 2011 at 7:48 amI LOVE the idea of such a quick and easy dinner that is also healthy, flavorful, and incredibly soul-satisfying. Yum!
Lyndsey@TheTinySkillet says
December 5, 2011 at 9:38 amThis looks so good, and inviting you can’t imagine! Perfect for company too. You have everything looking beautiful. So you use an electric fondue pot? Where do you get one of those? Will that work for Shabu shabu the Japanese hot pot?
Biren says
December 5, 2011 at 9:51 amI actually have several different kinds of hot pot but I like this electric one best for Chinese or Japanese hot pot. This is actually a deep skillet with a steaming rack which I absolutely love. I bought it online years ago from QVC. This works for shabu-shabu and also sukiyaki. I do have an easy sukiyaki recipe on this blog. I hope to post more hot pot recipes in the days ahead. 🙂
Lyndsey says
December 6, 2011 at 1:52 pmI will check out your sukiyaki recipe for sure. Sukiyaki was one of my favorite meals we had as a kid. I have to ask my mom for her recipe too when she comes to visit. Thanks!
Curry and Comfort says
December 5, 2011 at 10:08 amBiren.. you should have done a 24×24 for this! What a perfect dinner party! Lovely, satisfying and so fun! Well done. Beautiful pictures (of course) and table setting!
Biren says
December 5, 2011 at 5:07 pmYou are sweet Ramona! Yes, hot pots are fun. It is also delicious! 🙂
Tina (PinayInTexas) says
December 5, 2011 at 10:41 amWhat a perfect dinner you had! So delicious and comforting! We all love hot pot but haven’t tried doing it at home. I guess it’s about time!
Melanie @ Melanie Cooks says
December 5, 2011 at 1:58 pmLooks like a very flavorful and comforting meal!
Angie's Recipes says
December 5, 2011 at 2:28 pmThis reminds me of HOT POT my mom used to prepare for us at home. I am HUNGRY now.
Pam says
December 5, 2011 at 2:48 pmBiren, it all looks gorgeous; I love all the colors and I bet it’s delicious. It’s comforting and healthy too. It’s a dreary day here, cold and huge snow flakes an hour ago. Brrrr!!!
PolaM says
December 5, 2011 at 2:52 pmI have to make hot pot sometime: it looks like great fun for a dinner with guests!
tigerfish says
December 5, 2011 at 3:42 pmSurely, this is THE food to have when the temperatures keep falling! But first, I need to buy that electric hot pot!
Biren says
December 5, 2011 at 5:11 pmYes, very much so. It is good to have the food piping hot at the table. Food tends to get cold very fast in the winter.
Sylvia@Peaches and Donuts says
December 5, 2011 at 3:49 pmI love this! Simple, delicious and oh so healthy! 🙂
At Home with Rebecka says
December 5, 2011 at 5:03 pmWow Biren, you’ve out done yourself with this delicious looking table of food! All of the ingredients look so yummy!! I could use a big bowl right now! The weather outside is frightful here in Colorado…6 degrees and getting colder. ick!
Biren says
December 5, 2011 at 5:13 pmThanks Rebecka! The weather here is quite frightful too and hot pots are just the best when it is like that. It makes you feel so warm and cozy inside. 🙂
Yudith @ Blissfully Delicious says
December 5, 2011 at 8:08 pmHow fun (and delicious) this dinner looks!! Thanks for sharing the recipe 🙂
J @ ... semplicemente j ... says
December 5, 2011 at 10:05 pmLooks delicious … can I have someone make it for me 🙂
vianney says
December 5, 2011 at 10:06 pmI love hot pots, a perfect comfort meal for chilly days!! thanks for sharing!
Hyosun Ro says
December 5, 2011 at 10:39 pmToo early for snow! I’ve been in mood for hot pots too lately. Made Korean seafood hot pot the other day, but this pork and miso combination sounds really good. And I have most of the ingredients, so this one is next!
Nami | Just One Cookbook says
December 6, 2011 at 2:28 amI was waiting this post Biren! It looks so delicious and I love the miso nabe too! If you don’t tell me where you are from, I totally think you are Japanese… didn’t I say that many times before? =)
Joanne says
December 6, 2011 at 6:04 amThis weather definitely calls for hot pot! This sounds delicious!
mjskit says
December 6, 2011 at 9:55 pmWhat a pantry and refrigerator you must have to have all of these wonderful ingredients available! Sitting down at this table would make me a very happy and warm person. Beautiful meal! I am definitely going to have to make that broth. It sounds so easy and delicious!
Haruna says
December 7, 2011 at 8:18 amYour post is making me homesick…. 😀
Cheah says
December 7, 2011 at 9:40 amThis is most comforting for the cold weather. I like to serve this for the CNY reunion dinner too, less cooking!
Pepy@Indonesia Eats says
December 7, 2011 at 12:44 pmThis is very comforting dish! Love hot pot for winter season 🙂
Lyn says
December 8, 2011 at 12:51 pmAha! I know what kinda soup base I want for our next hot pot session at home! We always had the usual sweetcorn+napa cabbage+carrot+onion+pork/chicken bones soup base. Not that it’s not tasty but just wanna try something different! Tks for sharing this, Biren! And you’re making me craving for some hot pots! 😛
Cooking Rookie says
December 8, 2011 at 10:44 pmoooohhh.. this is just perfect for the weather. I got hungry only reading the title – by now I am ravenous 🙂
Magic of Spice says
December 9, 2011 at 5:53 pmThis looks incredibly comforting! It was in the 20’s here this morning…but we don’t get snow 🙁 Or maybe a good thing because I would never leave the house 🙂
Lovely recipe!
mycookinghut says
December 16, 2011 at 3:34 pmYum! This is just great for winter!