Umami-filled Steamed Hot Pot

Umami-filled Steamed Hot Pot

I adapted this recipe from a steamed pork and bean sprouts dish I had at a restaurant This dish is speedy to make, warm and very nutritious. Finish with rice porridge or udon noodles for a delicious finale.

Ingredients: 2 servings

Thinly sliced pork
200 g
Vegetables of your choice
(refer to notes)
Bean sprouts
1 bag
Chinese cabbage (or cabbage)
1/4 head
Shimeji mushrooms
1 packet
Enoki mushrooms
1 packet
Chinese chives
1 bunch
Ponzu or sesame sauce
as needed


1. Cut all the ingredients into bite-size pieces. Cut the white part of the Chinese cabbage into thin strips. If you cut the strips to about the width of a chopstick, they will cook easily and be easy to eat.
2. Add some water to an earthenware pot. Place a steaming rack in the pot, making sure the water is below the rack. (A grilling rack might work too)
3. Add the ingredients to the pot, layering all the ingredients so they will be easy to take out when it's time to eat. As long as you can fit the lid on it's ok, so add as much as you want. Steam over high heat and it's done.
4. Use the leftover steaming liquid to make udon or rice porridge. Enjoy! If there's not enough steaming liquid, just add some water! (this water not listed in ingredients)
5. Here it is served on a plate.

Story Behind this Recipe

When I was working overtime until 10 or 11 pm in the middle of winter, I wanted something warm, nutritious, and easy to make. I came up with this recipe.