Recipes - Japanese

Japanese Soy Milk Hot Pot (Tonyu Nabe)
Japanese Soy Milk Hot Pot


Thinly sliced pork, mushrooms and vegetables cooked in a creamy soy milk broth. Get the recipe for Japanese Soy Milk Hot Pot (Tonyu Nabe). Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Braise/Stew
Cuisine: Japanese









Ingredients:

500g thinly sliced pork loin
¼ napa cabbage (cut into 2.5cm pieces lengthwise and widthwise)
1 pack fresh enoki mushrooms (ends trimmed off)
1 pack fresh shimeji mushrooms (ends trimmed off)
4 fresh shiitake mushrooms (stem discarded)
½ bunch shungiku or garland chrysanthemum (ends trimmed, cut into 5cm pieces lengthwise)
1 leek (cut into 2.5cm pieces diagonally)
1 spring onion (thinly sliced)
1 medium firm tofu (cut inot 2.5cm slices)
½ white raddish
1 carrot

Soup Base Ingredients:

3 cups Kombu dashi
¼ cup sake
¼ cup mirin
2 cups unsweetened warm soy milk
¼ cup miso paste
2 tbsp toasted white sesame seeds (grinded)
Salt (to taste)




Steps:
  1. To make the soup base, bring the kombu dashi, sake and mirin in a claypot, and bring to boil. Then turn heat down to medium and add in the warm soy milk. Allow it to simmer while stirring occasionally. Add in miso paste and grounded sesame seeds. Mix well to make sure miso is properly dissolved. Add salt to taste if necessary. Bring the soup to a boil and then turn off heat and set aside.
  2. Peel the daikon and carrot using a vegetable peeler into long paper-thin form. Set aside.
  3. Return the soup base to medium heat. Start placing the napa cabbage leaves first, then carefully arrange half portion of some of the prepared ingredients enoki mushrooms, shimeiji mushrooms, shitake mushrooms, white raddish and carrot. Becareful not to put too many ingredients into the pot to avoid from overflowing, the remaining ingredients can be saved for the next batch.
  4. Next add in all the other vegetables – leek, shungiku, spring inions and the pork loin as well. Wait for the soup to come to a boil, then turn heat down to the lowest setting to keep it warm. The first batch of ingredients are now ready to be served.
  5. Once the first batch of cooked ingredients is cleared from the pot, repeat the same with the remaining ingredients.

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Japanese Soy Milk Hot Pot (Tonyu Nabe)

Japanese Soy Milk Hot Pot (Tonyu Nabe)

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Thinly sliced pork, mushrooms and vegetables cooked in a creamy soy milk broth. Get the recipe for Japanese Soy Milk Hot Pot (Tonyu Nabe). Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Braise/Stew
Cuisine: Japanese
Ingredients

500g thinly sliced pork loin
¼ napa cabbage (cut into 2.5cm pieces lengthwise and widthwise)
1 pack fresh enoki mushrooms (ends trimmed off)
1 pack fresh shimeji mushrooms (ends trimmed off)
4 fresh shiitake mushrooms (stem discarded)
½ bunch shungiku or garland chrysanthemum (ends trimmed, cut into 5cm pieces lengthwise)
1 leek (cut into 2.5cm pieces diagonally)
1 spring onion (thinly sliced)
1 medium firm tofu (cut inot 2.5cm slices)
½ white raddish
1 carrot

Soup Base Ingredients:

3 cups Kombu dashi
¼ cup sake
¼ cup mirin
2 cups unsweetened warm soy milk
¼ cup miso paste
2 tbsp toasted white sesame seeds (grinded)
Salt (to taste)

Instructions
  1. To make the soup base, bring the kombu dashi, sake and mirin in a claypot, and bring to boil. Then turn heat down to medium and add in the warm soy milk. Allow it to simmer while stirring occasionally. Add in miso paste and grounded sesame seeds. Mix well to make sure miso is properly dissolved. Add salt to taste if necessary. Bring the soup to a boil and then turn off heat and set aside.
  2. Peel the daikon and carrot using a vegetable peeler into long paper-thin form. Set aside.
  3. Return the soup base to medium heat. Start placing the napa cabbage leaves first, then carefully arrange half portion of some of the prepared ingredients enoki mushrooms, shimeiji mushrooms, shitake mushrooms, white raddish and carrot. Becareful not to put too many ingredients into the pot to avoid from overflowing, the remaining ingredients can be saved for the next batch.
  4. Next add in all the other vegetables – leek, shungiku, spring inions and the pork loin as well. Wait for the soup to come to a boil, then turn heat down to the lowest setting to keep it warm. The first batch of ingredients are now ready to be served.
  5. Once the first batch of cooked ingredients is cleared from the pot, repeat the same with the remaining ingredients.

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