Stylist Emi Uto taught us

「Taiwanese Cabbage Hot Pot」

「Taiwanese Cabbage Hot Pot」 taught by stylist Emi Uto.

Emi Uto / Stylist

Active as a stylist across a wide range of fields, including food, lifestyle, and fashion.

Her Instagram, which showcases a seasonal lifestyle through daily moments with her family and everyday meals, is also gaining attention.

Ingredients for 1 serving (serves 3 people)

Suān-cài

200g

※Please refer to the page on the right for the instructions.

※Please refer to the page below for the instructions.

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Pork belly

200g
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Dried shiitake mushrooms

3 to 4 pieces
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Mushrooms of your choice

Appropriate amount

※This time, we are using shimeji, enoki, and maitake mushrooms.
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Katsuobushi (dried bonito) and iriko (dried sardine) dashi (broth)

400g

※Can be substituted with a dashi pouch.

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Dried shiitake mushroom broth

400g
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Your choice of finishing ingredient (for the dish)　Vermicelli, ramen, udon, pho, and others.

Appropriate amount
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【A】

　Sake (Japanese rice wine)

1 tablespoon
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　Soy sauce

1 tablespoon
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　Sesame oil

1 tablespoon
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　Suān-cài soup

1 tablespoon
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[Sauce]※Adjust the quantity to your preference.

　Sesame paste
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　Black vinegar
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　Doubanjiang (fermented bean paste)
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　Chili oil
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　Grated garlic
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　Grated ginger
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　Finely chopped garlic chives
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　Finely chopped cilantro
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How to make it　※Soak the dried shiitake mushrooms in water to rehydrate, and separate the mushrooms into pieces.


How to make it
※Soak the dried shiitake mushrooms in water to rehydrate, and separate the mushrooms into pieces.

  1. Place the dashi and the rehydrated shiitake mushroom soaking liquid into a pot, heat it, and adjust the flavor with ingredient A.
  2. Add the mushrooms, pickled mustard greens, pork belly, and rehydrated shiitake mushrooms (cut into bite-sized pieces) to the pot from step 1 and simmer. *You can also add tofu for extra flavor if you like.
  3. Once everything is cooked through, it's finished.
    It's delicious as is, but making your own sauce to suit your taste is also part of the fun!
  4. Add the finishing noodles and bring to a boil.
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〈There are two methods for making Suān-cài〉

 

① For those who want to make it easily, here is this recipe.

- Ingredients -

　1/4 head of napa cabbage　

　Salt 16g (2% of the weight of the napa cabbage)

　Vinegar 1 tablespoon

- How to make it -

　1.Chop the napa cabbage into large pieces, rub with salt, and let it sit for 10 to 15 minutes.

　2.Add the vinegar and refrigerate for 2 to 3 days.

 

② For those who want to put in a little extra effort, here is this recipe.

- Ingredients -

　1/4 head of napa cabbage

　Salt 16g (2% of the weight of the napa cabbage)

- How to make it -

　1.Chop the napa cabbage into large pieces, rub with salt, and let it sit for 10 to 15 minutes.

　2.Squeeze out the excess water and place the cabbage into a storage bag (Ziploc).

　3.Leave it at room temperature for about 2 weeks. (Placing a weight or a plastic bottle on top will improve the result.)

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This hot pot is also a favorite of my 3-year-old daughter. Children can enjoy it even without the sauce, as it's delicious on its own.

Adults can make their own favorite sauces and enjoy experimenting with different combinations.

It's also delicious if you blend everything together, just like in authentic Taiwan.

Photo：Tetsuya Ito

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Pop Up Store
 

By stylist Emi Uto,

[Everyday Tableware for Special Occasions] Exhibition

 

HEGE has been selected as one of the 12 carefully chosen brands for cooking tools regularly used and loved.

During the exhibition, Ms. Uto will also be present at the store. For detailed dates, please check her Instagram（@emiuto）Please take a look.

We look forward to welcoming you to the store.

 

**Period:** November 22 - December 8 (JST)

 

**Location:** Daikanyama Tsutaya Books, Building 3, 1st Floor, Cooking Section

　　　　17-5 Sarugakucho, Shibuya-ku, Tokyo

　　　　9：00 〜 22：00

　　　　03-3700-2525

 

**Lineup**

・〈Winter Limited〉φ280 Open Fire Pot (with Lid) / 2color

・φ250 Open Fire Pot (with Lid) / 2color

※Please note that the products may be replaced depending on stock availability.

POP UP STORE

By stylist Emi Uto,

[Everyday Tableware for Special Occasions] Exhibition

 

HEGE has been selected as one of the 12 carefully chosen brands for cooking tools regularly used and loved.

During the exhibition, Ms. Uto will also be present at the store. For detailed dates, please check her Instagram（@emiuto）Please take a look.

We look forward to welcoming you to the store.

 

**Period:** November 22 - December 8 (JST)

 

**Location:** Daikanyama Tsutaya Books, Building 3, 1st Floor, Cooking Section

　　　　17-5 Sarugakucho, Shibuya-ku, Tokyo

　　　　9：00 〜 22：00

　　　　03-3700-2525

 

**Lineup**

・〈Winter Limited〉φ280 Open Fire Pot (with Lid) / 2color

・φ250 Open Fire Pot (with Lid) / 2color

※Please note that the products may be replaced depending on stock availability.