When the morning and evening chill makes you long for warm steam.
Shabu-shabu, which only requires a quick dip, is the perfect hot pot for finishing at the table with HEGE.
The aromatic sauce with ginger, garlic, and black vinegar cleanly enhances the umami of the pork.
Don't forget to crack quail eggs into the sauce to add a mellow flavor.

Ingredients

• Water 800ml
• Sliced pork loin 100g
• Sliced pork belly 100g
• Green onion 1
• Pea shoots 1 pack
• Enoki mushrooms 1 pack
• Daikon radish 1/2

〈Sauce〉

• Scallion 1
• Ginger 20g
• Garlic 20g
• Soy sauce 2 tbsp
• Black vinegar 1 tbsp
• Chili oil 1 tbsp
• Mirin 2 tbsp
• Quail eggs (raw) 6
  

How to make it

1. Always preheat on medium heat for about 30 seconds when cooking.
2. Fill HEGE with water and bring to a boil over medium heat.
3. Once it comes to a rolling boil, add your favorite ingredients such as pea shoots and enoki mushrooms, quickly dip the pork, and wrap it with the ingredients. Once the ingredients are cooked through, it is complete.
   

※ Serve with the sauce topped with grated daikon radish, sliced green onion, and quail eggs as desired.