Spicy Garlic Ramen Nabe Hot Pot (ピリ辛にんにくラーメン鍋; piri-kara nin'niku ramen nabe)
Start your meal with a miso and milk based garlic nabe hot pot, and end it with ramen! The perfect way to enjoy the rich, spicy soup until the very last drop!
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 4)
- 400 g pork belly (thinly sliced)
- 1 bag bean sprouts
- 2 bunches Chinese chives
- 1/2 head cabbage
- 2 packs instant ramen noodles
- 1 Japanese green onion (chopped)
- 1.5 L milk
- 1 1/2 tbsp granulated chicken stock (Chinese)
- 1 1/2 tbsp sesame oil
- 60 g miso
- 3 tbsp sesame paste (white)
- 3 tbsp garlic (grated)
- 2-3 dried red chili (seeded and chopped)
- A pinch of pepper
In a bowl, thoroughly combine all [Soup] ingredients except for the milk.
Pour the milk into a donabe clay pot and place over medium heat. Reduce the heat to low just before it comes to a boil. Add 1-2 scoopfuls of milk at a time to the bowl of soup and mix thoroughly. Pour the contents of the bowl back into the nabe.
Pluck the tails off the bean sprouts. Cut the Chinese chives into 4 cm long pieces. Cut the cabbage lengthwise in half and then across into 1 cm wide strips. Cut the pork belly into easy-to-eat pieces.
Heat the nabe on a tabletop stove and add small amounts of pork and vegetables at a time. When cooked through, have everyone serve themselves. Add more ingredients as you go along.
When you've finished eating most of the pork and vegetables, add the instant ramen to the pot and cook according to the package instructions. Take the noodles out of the pot as soon as they're ready to eat and sprinkle chopped green onions on top.
Add the instant ramen directly into the pot and cook in the leftover soup - it's very easy!