Steps

1. Wrap 1 block (300g) of Firm Tofu in paper towels and drain excess water.
   🕒 02:22
2. Finely chop 1/2 Scallion.
   🕒 02:31
3. Trim the roots of 1/2 bunch of Mizuna Greens and cut into 5cm lengths.
   🕒 03:11
4. Trim the roots of 1 pack of Enoki Mushrooms and gently separate them.
   🕒 03:47
5. Cut 300g of Pork Belly Slices into 10cm lengths.
   🕒 04:33
6. Briefly blanch the cut Pork Belly Slices in boiling water, then drain and set aside.
   🕒 04:57
7. Heat 1 tbsp of Sesame Oil in a frying pan over medium heat. Add the drained Firm Tofu whole and sear until browned. This step is key! Searing the tofu whole enhances its umami and richness.
   🕒 05:27
8. Once one side of the tofu is browned, use a ladle or spoon to roughly break it apart, continuing to sear until browned all over.
   🕒 05:53
9. Add the minced Scallion to the pan with the browned tofu and stir-fry briefly.
   🕒 06:49
10. Add seasoning [B] (300cc Water, 1 tbsp Fish Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 pinch Salt) and bring to a simmer.
    🕒 07:15
11. Further break apart the tofu and season with a pinch of Salt to taste.
    🕒 08:11
12. Thicken with 2 tbsp Thickened Starch Slurry and bring to a rolling boil. Ensuring the starch is fully cooked helps maintain the thickness.
    🕒 09:10
13. Transfer to a serving dish, sprinkle with a pinch of Black Pepper and Chopped Green Onions (to taste) to complete the Scallion Tofu Stir-fry.
    🕒 10:05
14. In a pot, combine seasoning [A] (800cc Water, 3.5 tbsp Fish Sauce, 1 tbsp Sugar, 1 tsp Grated Garlic) and the blanched Pork Belly Slices. Bring to a boil.
    🕒 10:30
15. Once the soup is boiling, add the Enoki Mushrooms and cook until tender.
    🕒 12:21
16. After the enoki mushrooms are cooked, add the Bean Sprouts.
    🕒 12:32
17. Once the bean sprouts are wilted, generously top with Mizuna Greens and cook briefly to complete the HARI-HARI Hot Pot.
    🕒 12:40
18. Serve in a bowl, squeeze 1/2 Lemon over it, and sprinkle with Ichimi Togarashi (Chili Powder) (a pinch) to taste.
    🕒 13:40