Ms Sun

日式東北酸菜白肉鍋

一般東北酸菜白肉鍋會用雞湯或骨頭湯底, 口味比較濃厚和會有骨頭湯的甜味.  不過就比較花時間.  如果沒時間熬湯臨時想吃, 可以試試看這道使用柴魚高湯的日式東北酸菜白肉鍋喔.  30 分鐘就可以吃了＾Ｏ＾

天氣轉涼, 煮個熱呼呼的日式東北酸菜白肉鍋最適合了.  微酸鮮甜的湯頭超開胃, 愛加什麼加什麼, 滿滿的一鍋好幸福～  重點是做法好簡單！  我的懶人食譜～

兩人份

材料：

東北酸菜     1 Cup 

五花肉片       200g

柴魚高湯  或 柴魚粉一小匙   1000 ml 

白蘿菠  1/4 條

金針菇  1 包

豆腐   1/3 塊 

白菜  6 片

芋絲  1/4 pack

蛤蜊  10

其他喜歡的配料

做法

酸菜切絲, 白蘿菠削皮切小塊, 豆腐切小塊.  把所有的東西除了蛤蜊外放入鍋中.  大火煮滾後轉小火煮15-20分鐘.  確定蘿菠煮熟後放入蛤蜊,  蛤蜊開口笑時就可以吃摟！ 

***鹽約1～2 小匙. 看個人口味加減噢因為酸菜和高湯的鹹度都不同所最後記得要用鹽調味

Japanese Chinese Sour Cabbage Pork Belly Hotpot

Sour cabbage pork belly hot pot is a classic one pot dinner origin from northeastern part of China.  Sour cabbage is fermented similar to sauerkraut and it gives the hotpot slight sour taste with a complex flavour undertone much like many fermented condiments such as miso, soy sauce, fish sauce etc.  You can usually find it in the pickle section in any Chinese grocery store, if you have trouble finding it, you can always use sauerkraut as a substitution.  Usually the dish is done with chicken stock or pork bone stock that gives a sweet meaty or porky flavour.  However, it takes quite a bit of time to make the stock, so here I have a much quicker version using Japanese dashi and added clam in place.  Even though this is a quick version, but flavour is not at all compromised ^O^  Best thing is with this as a base, you can add all sorts of things such as sausage, corn, cauliflower, etc. to customize your own one pot dinner!  

For two portions

Ingredients

Sour cabbage 1 Cup

Pork belly slices200g

Dashi or Dashi powder1000ml  or 1 tsp

Daikon1/4 

Enoki mushroom1 pack

Tofu 1/3 pack

Chinese Cabbage6 leafs 

Manila Clam10 

Plus anything you like 

Method

Cut sour cabbage, daikon, Tofu to bite sizes.  Put everything except clam in the pot.  Bring to a boil and turn down the heat and let it simmer for 15-20 min until everything is cooked through, put in the clams.  When the clams open up, dinner is ready! 

*** Season with salt at the end 1~ 2 tsp to taste.