This is an easy steam-cooked hot pot. The natural flavors of the ingredients are really concentrated! Low in calories yet very satisfying! This is a great recipe for using up the vegetables in your refrigerator.
Place a colander in the bottom of a pot, and pour in 200 ml of water (just enough not to immerse the colander).
Add the ingredients once they are cut.
Cover the top with slices of meat. The meat won't stick together if you arrange the slices in a way that doesn't overlap.
Cover with a lid and steam-cook over medium heat for about 10 to 15 minutes.
Once the meat and the tougher ingredients are cooked through, it's done.
Our family likes ponzu sauce, but you can use any dipping sauce you like.
User "Deleku" made this dish using a steamer. Of course it's perfect to make in a steamer.
Story Behind this Recipe
I don't have a earthenware pot (for an induction cooktop), but I still wanted to make a steam-cooked hot pot, so I made this It's very satisfying since it lets you eat a lot of vegetables!
I listed the ingredients I used this time. Please vary the selection as you like. I've also used bkabocha squash, Japanese leek, napa cabbage, shirataki noodles, fresh salmon, salted cod, sausage, tofu, chikuwa, etc. I just add what I have on hand! I like to eat this with ponzu sauce with ichimi chili pepper spice added to it.