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 :
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.
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.
Enoki are not full of flavor either. They soak the soup and bring some texture.
Chrysanthemum greens, they have some sourness like aragula.
The meat. It’s pork sliced very thinly. The amount seems important, but that’s only 100 grams.
So everything is ready… curtain.
Post-scriptum : miam miam miam…