\nHello!
\nThis is Kashimoto from the Tokyo office.
\n\u00a0
\nIt's getting a lot colder in Tokyo,
\nIt's the season when heating equipment is needed.
\n\u00a0<\/p>\n
\nToday, I'd like to introduce you to some hot pot dishes that are recommended for those cold winter days.
\nSpeaking of hot pots, if you go to the supermarket, you'll see a lot of different types of hot pots on sale.
\nRecently, there are hotpot cubes for one person, and there are a wide variety of them.
\nI think this is a simple and delicious dish.
\n\u00a0<\/p>\n
Among the many hotpot dishes, I would like to introduce you today. I think those who know me know it, It's super easy to try! ! \n[Things to prepare] \n[How to make] \u2462 Bring a pot to a boil and quickly boil the pork and spinach in edible amounts. \u2463All you have to do is add \u2605 to your preference to the yuzu ponzu sauce and enjoy. It's a really simple pot, but that's why. \nI definitely recommend the loin, but thighs or roses are also great. If you haven't had Toyonabe yet, \nPlease eat deliciously and warm up slowly\u266a<\/p>","protected":false},"excerpt":{"rendered":" Hello! This is Kashimoto from the Tokyo office. It's getting quite cold in Tokyo, and it's the season when we need heating equipment. [...]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-3499","post","type-post","status-publish","format-standard","hentry","category-blog"],"acf":[],"yoast_head":"\n
\u201cSuper easy hot pot\u201d<\/strong>It is,``Toyonabe''<\/span><\/strong>is.
\n\u00a0<\/p>\n
\nThis hot pot has the origin of ``you won't get tired of it even if you eat it every night.''
\nI learned about it for the first time from my mother the other day.
\n\u00a0<\/p>\n
\nHowever, it was very delicious (*^\u25bd^*)
\nThis is my mother's direct recipe.
\nPlease feel free to use this for your reference \u2193\u2193
\n\u00a0<\/p>\n
\n\u30fbSake Sake, not cooking sake
\n\u00b7water
\n\u30fbFor pork shabu-shabu
\n\u30fbRoughly chopped spinach
\n\u30fbSliced garlic
\n\u30fbKombu soup stock
\n\u30fbYuzu ponzu sauce
\n\u2605Grated radish
\n\u2605Green onion
\n(\u2605 is a condiment. Feel free to use as you like)<\/p>\n
\n\u2460Pour water and sake into a pot.
\nAdd kelp stock and sliced garlic to it.
\n\u00a0
\n\u2461Pour the yuzu ponzu sauce into the bowl and it's ready.<\/p>\n
\nThe key is to boil it each time you eat it, and not to overcook it.
\nPork tends to become tough, so if it changes color, it's OK. Please enjoy it immediately after boiling.<\/p>\n
\nIt's delicious even if you add some chili pepper!
\n\u00a0<\/p>\n
\nEating Tategamori Kogen Pork brings out the deliciousness of the meat!<\/p>\n
\nPersonally, I like the belly of Tategamori Kogen pork!
\nI avoid other pork belly because I don't like the greasy texture of the fat.
\nTategamori Plateau pork belly has a delicious sweetness and is refreshing and not bitter.
\nYou can taste the deliciousness like no other (^\u03c9^)<\/p>\n
\nI hope you try it this winter (*^^*).
\nOf course, with Tategamori Kogen pork! !<\/p>\n