The 'Yusaku Nabe,' said to be beloved by Yusaku Matsuda. This exquisite hot pot, made with two generous bags of bean sprouts and pork belly, offers the best cost performance. With its light, savory salty broth infused with dashi umami, and a mellow special ponzu sauce, it's a dish that warms both body and soul. A perfect easy recipe for the cold season.
Ingredients
Main Ingredients (2 servings)
- Bean sprouts 400g
- Pork belly 210-220g
- Chopped green onion to taste
Seasonings
- Bonito flakes powder 4g
- MSG(Ajinomoto) 6 shakes
- Sake 6 tbsp
- Salt 1/3 tsp
- [A] Soy sauce 2 tbsp
- [A] Vinegar 2 tbsp
- [A] Water 1/2 tbsp
- [A] Chopped green onion to taste
- [A] MSG(Ajinomoto) 4 shakes
Steps
- Place 2 bags of bean sprouts (400g) into the pot. If the pork belly is too long, cut it.
- Place 210-220g of pork belly on top of the bean sprouts.
- Add 6 tbsp sake, 4g bonito flakes powder, 6 shakes MSG(Ajinomoto), and 1/3 tsp salt to the pot. 【Chef's Tip!】 Using only sake is recommended, as adding water can dilute the flavor of the pork and bean sprouts.
- Sprinkle with chopped green onion to taste for color.
- If any ingredients are sticking out, gently press them down, cover with a lid, and simmer over high heat for about 15 minutes.
- In a separate bowl, combine 2 tbsp soy sauce, 2 tbsp vinegar, 1/2 tbsp water, and 4 shakes MSG(Ajinomoto), then mix well. 【Chef's Tip!】 Adding MSG(Ajinomoto) helps to round out the sharp edges of the vinegar and soy sauce, making the sauce mellower.
- Add a generous amount of chopped green onion to taste to the prepared sauce and mix.
- Once the bean sprouts are tender, turn off the heat.
- Serve from the pot onto plates, either sprinkle with coarse salt or pour the prepared ponzu sauce over it.
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