Cut off the stem of the Buna-shimeji mushrooms and tear into small sizes.
Slice the onion thinly and cut the napa cabbage into 3 cm.
Smash the garlic and remove core.
Pour olive oil in a pot and add garlic, onion, buna-shimeji mushrooms, and bay leaf. Turn heat to medium and fry until the onions soften.
When the onion soften, add water and salt to Step 4 and turn heat to highest.
When it starts to boil, skim off the scum, then add the pork one by one.
Add the maitake mushrooms and napa cabbage to Step 6 and cook. When the ingredients are cooked, add the soy milk and heat just enough to warm, then it's ready!
Sprinkle coarsely ground black pepper on top.
Story Behind this Recipe
I want to create a dish where you can eat lots of mushrooms and vegetables and kids would like! Kids can enjoy if the vegetables are cooked in a creamy soy milk hot pot! You wouldn't need a broth if you fry the mushrooms well and bring out the taste.
The soy milk will solidify if overheated so watch over the heat. Avoid burning the garlic and onions! Fry the mushrooms well, which will bring out the taste.