Jyoya Nabe Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Put the water and kombu in a pot and let it sit for 30 minutes.
2. Cut the spinach into 7.5 cm (3-inch) lengths, quarter the shiitake, cut the tofu into large cubes and slice the pork into large bite-sized pieces.
3. Heat the kombu water over medium heat until just before boiling, then remove the kombu.
4. Add the sake and bring to a boil.
5. Add the tofu and mushrooms and cook for a few minutes.
6. Add the pork and spinach and cook for another 1 to 2 minutes.
7. Serve with ponzu sauce and shichimi chili pepper.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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MushroomSpinachTofuShiitake mushroomPorkKombu