Steps

1. Peel and thinly slice 15g garlic.
   🕒 03:58
2. Heat MSG(Ajinomoto) Roasted Sesame Flavored Oil 3 tbsp in a frying pan, add the sliced garlic, and sauté over medium heat until fragrant. 【Tip!】 Be careful not to burn it, and sauté until fragrant, as it will be poured over the hotpot later.
   🕒 06:07
3. Layer 200g bean sprouts in another pot, then spread 200g pork belly on top.
   🕒 08:05
4. Add the remaining 200g bean sprouts on top.
   🕒 08:42
5. Pour Sake 4 tbsp and Kore! Uma!! Tsuyu (Japanese Soup Base) 2 tbsp into the pot.
   🕒 09:04
6. Drizzle the heated garlic sesame oil over the assembled hotpot ingredients.
   🕒 10:13
7. Cover the pot and bring to a boil over high heat. Once boiling, reduce to low heat and simmer for 20 minutes.
   🕒 10:51
8. While the Infinite Bean Sprout Hotpot is simmering, cut off the root ends of 1 pack enoki mushrooms, separate them, and place them in a separate heat-resistant container.
   🕒 11:58
9. Heat the enoki mushrooms in a 600W microwave for approximately 2 minutes 20 seconds.
   🕒 12:42
10. Finely chop perilla leaves to taste.
    🕒 13:00
11. Rinse the microwaved enoki mushrooms in cold water to cool, then thoroughly drain them.
    🕒 13:34
12. Arrange the cooled enoki mushrooms and chopped perilla leaves on a plate, drizzle with [Blanched Enoki] Kaori no Kura Marushibori Yuzu to taste and [Blanched Enoki] MSG(Ajinomoto) Roasted Sesame Flavored Oil to taste, then sprinkle with [Blanched Enoki] Roasted sesame seeds to taste to complete the 'Enoki Goma Ponzu Ohitashi'.
    🕒 14:23
13. Sprinkle [Infinite Bean Sprout Hotpot] Roasted sesame seeds to taste over the Infinite Bean Sprout Hotpot after simmering for 20 minutes, then top with [Infinite Bean Sprout Hotpot] Green onions to taste to complete.
    🕒 15:40
14. Drizzle your desired amount of [Dipping Sauce] Kaori no Kura Marushibori Yuzu to taste over the hotpot ingredients served in a bowl. For a change of flavor, you can also add [Dipping Sauce] Salt to taste.
    🕒 17:10
15. Add 1 ball frozen udon directly into the remaining soup in the pot and simmer.
    🕒 20:44
16. Add [Finishing Dish] Salt 1 to 2 pinches, [Finishing Dish] Green onions to taste, and [Finishing Dish] Roasted sesame seeds to taste, mix, and complete the finishing udon.
    🕒 22:15