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Water Shield (Junsai)’s Pork Shabu-Shabu Hot Pot - Recipe Video

A simple and easy to understand recipe video shows how to make Water Shield (Junsai)’s Pork Shabu-Shabu Hot Pot.
Introducing water shield (jyunsai)'s pork shabu-shabu hot pot. The unique sliminess, texture, and flavor of the fresh jyunsai go well with the umami and richness of pork belly, making it a delicious hot pot to eat in ponzu sauce. Please try the jyunsai with simple ingredients.
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Cook time

40 minutes

Ingredients
2 servings

  • Fresh water shield (Nama-jyunsai)
    200 g
  • Pork belly
    250 g
  • Mizuna mustard greens
    50 g
  • Japanese leek
    1
  • Dashi
  • Water
    500 ml
  • Kelp (Kombu)
    10 g
  • (A)Cooking sake
    3 tbsp
  • (A)Salt
    1 tsp
  • Ponzu sauce
    2 tbsp
  • Seven flavor chili pepper
    as needed

How to make

  1. Prepare. Wash the water shield (nama-junsai). Cut off the green part and the root of Japanese leek. Cut off the root of mizuna mustard greens.
  2. 1. Put the soup stock ingredients in a pot and leave for about 1 hour.
  3. 2. Make Japanese leek diagonally thin-sliced. Cut mizuna mustard greens into 1-inch wide pieces.
  4. 3. Heat ingredient (A) in a Step 1 over medium heat. When it starts to boil, remove kelp (kombu) and add Step 2, pork belly, and nama-jyunsai.
  5. 4. When pork belly is cooked through, dip it in ponzu sauce with seven flavor chili pepper and it's ready.

Tips for cooking

Be careful not to overcook the fresh jyunsai as it will lose its sliminess if you overcook it. You can also add your favorite ingredients to enjoy it. You can also enjoy it without seven flavor chili pepper.

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