Do you love hot pot with creamy soup? Then you’ll definitely love this creamy and savory soy milk hot pot with vegetables and sliced pork.
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.
15 easy Japanese recipes that can be completed in 1 hour from start to finish, including delicious oyakodon, tekka don, chicken meatball, and salmon fried rice!
Crunchy and refreshing Japanese pickled cucumber made with just a few simple ingredients, salt, sugar, and Japanese mustard.
Spicy and tangy kimchi fried rice topped with a fried egg, sesame seeds, Korean seaweed, and scallion. Simply marvelous!
Spicy vegetarian stew with kimchi (Korean fermented cabbage), tofu, and mushrooms.
Simple Japanese Tsukemono (漬物) recipe, sliced cucumber pickled in salt and garnished with ginger.
Easy Asazuke (Tsukemono) recipe, Tokyo turnip marinated with yuzu, chili pepper, and kombu (kelp).
Hot pot with thinly sliced beef or pork dipped in citrus ponzu sauce, enjoy with napa cabbage, shungiku, enoki mushrooms in kombu (seaweed) broth.
I always love to challenge myself to make better Gyoza by experimenting with different ingredients and seasonings. What’s fun about Gyoza is that you can be creative with its filling. You can wrap any ingredients you like in the Gyoza skin and create your own invention. For the Gyoza recipe today, I added napa cabbage which is not a typical Gyoza ingredient. For this particular recipe you don’t need to dip gyoza in any sauce because it has enough seasonings and taste.