| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Mala Hot Pot and Shabu Pork BBQ | pig | 30 minutes | 1 place |
ingredient
- 100 grams of frozen pork shabu shank (what goes in the pot)
- 100 grams, Community Kitchen, frozen pork neck for shabu
- 100 grams, Community Kitchen, frozen pork belly, peeled and rolled, shabu
- 100 grams of frozen pork belly for shabu, Krua Chum Chon
- 4 grams aro wakame seaweed
- 6 fresh shiitake mushrooms
- 40 grams Japanese leeks
- 80 grams of white tofu
- 40 grams carrots
- 70 grams of Chinese kale
- 100 grams of Chinese cabbage
- 100 grams of shredded cabbage
- 4 Emperor's Chinese Kale
- 200 grams of konjac noodles or udon noodles
- 70 grams aro concentrated dried fish soup (shabu soup)
- 530 grams water
- 20 grams sliced shiitake mushrooms
- 40 grams of onion
- 30 grams Japanese leeks
- 2 pieces of sliced pork belly
- As required aro Suki sauce packet (dipping sauce)
- As requested aro ponzu sauce
- Lemon
- As desired, chopped Japanese leeks
- As desired, chopped red chili peppers
- 2-layer takeaway cup
- Sauce cup
Preparation
Things put in the pot
Shabu soup
sauce
- Put everything in a pot with shochu soup and eat as desired.
Shabu soup
- Prepare the shabu soup. Heat a pot. Add sliced pork belly, mushrooms, onions, and Japanese leeks. Stir-fry until fragrant.
- Pour in water and concentrated dried fish stock. Bring to a boil and serve.
sauce
- Prepare the dipping sauce ingredients as desired.
