Chinese cabbage sake bacon hotpot
We purposely do not use dashi stock so that you can easily enjoy the aroma and flavor of the sake. This is a simple hot pot in which the sweetness of the sake pairs well with the Chinese cabbage. When the sake is boiling, once the white foam disappears, it means that the alcohol has evaporated
How to make it
1
Put the sake in a pot, put it on the fire, and boil it for 2-3 minutes to evaporate the alcohol
2
Separate the Chinese cabbage into the core and leaves. Cut the core into thirds and then shred along the grain
3
Finely shred the leaves and cut the bacon into bite-sized pieces
4
[1] Put the core of the Chinese cabbage into the pot, and after about 2 minutes, add the leaves and bacon
5
Let it simmer for about 5 minutes and it's done
Ingredients for 2 people
-
- Japanese sake Junmai sake is preferred
- 4 cups
-
- Chinese cabbage
- 300g
-
- bacon
- 4 pieces (100g)
[PR]
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