Classic Japanese Mille-Feuille Nabe recipe (ミルフィーユ鍋) with napa cabbage and sliced pork belly cooked in a delicious dashi broth.
Savory hot pot with seared marbled beef and variety of vegetables including enoki, shungiku, and napa cabbage cooked in a soy sauce broth.
Tender udon noodle served in savory dashi soup, topped with chicken, carrots, shrimp tempura, kamaboko, and mushrooms.
Spicy vegetarian stew with kimchi (Korean fermented cabbage), tofu, and mushrooms.
Simple and easy homemade rice porridge, just need water and rice. Garnish with scallions, salted salmon, and nori.
Simple tofu cooked in a kombu (seaweed) stock, serve with ginger and scallion.
Comforting Japanese winter food with fish cakes, egg, octopus, and fish balls in a flavorful dashi. It tastes even better the second day.
Hot pot with thinly sliced beef or pork dipped in citrus ponzu sauce, enjoy with napa cabbage, shungiku, enoki mushrooms in kombu (seaweed) broth.
Taiwanese hot pot is cooked in a flavored chicken broth. The cooked food is dipped in the special dipping sauce made with Taiwanese satay sauce, sesame oil, soy sauce, and vinegar.