Butakimchi nabe, spicy Japanese steamboat

GOURMANDE in OSAKA

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A meaty nabe today. As previously, I only show the preparation for the night time hot pot. Buta is pork, and kimchi well, there is some in it :

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That spice pickle will flavor the broth. I add miso and raw ginger too. That will even be too spicy and salty, so some more neutral ingredients are necessary for balance.

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Konnyaku, made from some kind of root veggie. It has nearly no calories, and no flavor but the texture in the hot soup is very pleasant.

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Enoki are not full of flavor either. They soak the soup and bring some texture.

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Chrysanthemum greens, they have some sourness like aragula.

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The meat. It’s pork sliced very thinly. The amount seems important, but that’s only 100 grams.

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So everything is ready… curtain.

Post-scriptum : miam miam miam…

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