Ingredients

The following ingredients have 4 Servings
  • 1 lb pork ((thinly sliced) (450g))
  • 1 cube tofu ((drained and sliced into 1in x ½in x ½in pieces) (14oz/400g))
  • 1 block konnyaku ((sliced cross-wise into ¼in thick slices) (8.8oz/250g))
  • 4 oz boiled lotus root (/ renkon (110g))
  • 1 small carrot ((thinly sliced into rounds))
  • 4 napa cabbage leaves ((sliced))
  • 4 oz garland chrysanthemum (/ shungiku / tangho (rinsed and drained) (110g))
  • 4 green onions ((sliced into 2-inch lengths))
  • 6 cups water ((1.4 liters))
  • 1½ tsp dashi
  • ½ cup miso ((130g))
  • Ponzu
  • Goma dare ((sesame sauce))

Instruction

  • Pour water into an electric fondue pot. Bring it to a boil. Add dashi. Combine 1½ cups (360ml) stock and miso in a bowl. Whisk to dissolve miso. Pour mixture back into fondue pot.
  • Bring broth to a gentle boil. Add small portions of pork, tofu, renkon, and carrots into broth and simmer for 2 to 3 minutes. Add vegetables and continue to cook for another minute. Dish into individual serving bowls with slotted spoon or small wire strainer. Dip cooked food into sauces and enjoy.