Wash the spinach well and chop roughly. Cut the stems in half and wash again if any dirt is still stuck.
Cut the tofu into 8 pieces. If the pork is thinly-sliced shabu-shabu pork, you don't need to cut it. If it's bigger than that, cut the pork in half.
Add the ＊ water and seasonings to the earthenware pot and bring to a boil. Add the spinach stems and the pork and cook until the color of the pork changes. Then add the tofu and spinach leaves in that order.
When the spinach wilts, it's done.
If you like a lightly salted flavor, eat as is. If you prefer a more salty flavor, add shoyu-koji or shio-koji and dip in ponzu sauce.
At the end of the hot pot meal, add eggs and rice to make a delicious porridge. Top with mitsuba or thinly sliced green onions.
Story Behind this Recipe
This is a family recipe passed down from my mom. She makes it without measuring the ingredients, so I recreated the recipe from memory.
At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface.