Hybrid Nabe ~Gyoza & Pork Belly Chin Nabe~
[Ingredients (4 serving(s)]
■ Pork belly...400g
■Chives…1/2 bunch
■Cabbage…1/8 piece
■ White onion ... 1
■Shimeji...1/2 bunch
■ Bean sprouts…1 bag
■ Garlic (sliced) … 2 to 3 pieces
■ Red hot pepper (sliced into rounds) ... 1 piece
■ Dumplings (commercially available) ... 20 pieces
■ Salad oil ... 1 tablespoon
■ Bonito Soup Stock with Flying Fish…2 bag
■Water…1,000mL
(adjust according to the size of the pan)
■ Salt... 1 teaspoon (approximate)
■ Ramen... 2 bowls
■ All-purpose green onion (chopped into small pieces)…as you like
[How to make]
① Chop the cabbage into chunks. Slice the white onion diagonally. Divide the shimeji mushrooms into small pieces.
② Cut the pork belly into 10cm lengths.
③ Cut the Chinese chives into 5 cm wide pieces.
④Heat the salad oil in a frying pan, arrange the gyoza and fry until golden brown.
⑤Put water and Bonito Soup Stock with Flying Fish in a pot and heat. When it comes to a boil, reduce the heat to low and simmer for 3 to 4 minutes. Remove the dashi pack and add salt.
⑥Add the vegetables and bean sprouts from ① to ⑤, and arrange the gyoza from ④ on the edge of the pot. Arrange the pork belly from ② on top of the vegetables and arrange the chives on top. Add garlic and hawk claws and simmer until the ingredients are cooked through.
★ As a finisher, put the boiled ramen into the pot and mix it with the onion once it warms up.