A comforting Japanese hot pot packed with fresh ginger. Perfect for cold days, with a light broth that warms you from the inside out.

**Ingredients (Serves 1–2)
・1 bunch mizuna (Japanese mustard greens)Can be substituted with other leafy greens.
・1 piece ginger, thinly sliced or julienned
・5 chicken wings

**Broth
・300 ml dashi (Japanese soup stock)
Made from bonito flakes or store-bought dashi.
・1/2 tbsp sake
・1/2 tsp salt
・1/2 tsp soy sauce

**Method
・Cut the mizuna into bite-sized pieces and slice the ginger thinly.
・Arrange the chicken wings, ginger, and mizuna in a small pot.
・Combine the dashi, sake, salt, and soy sauce, then pour the broth into the pot.
・Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the chicken is fully cooked.
・Serve while hot and enjoy!

Tip: Fresh ginger adds a warm, aromatic flavor to the broth, making this hot pot especially comforting during colder months.

A simple and elegant Japanese hot pot featuring fragrant mitsuba wrapped in thinly sliced pork. Light, healthy, and perfect with ponzu dipping sauce.

**Ingredients (Serves 1–2)
・9 sprigs mitsuba (Japanese wild parsley)
Can be substituted with mizuna, watercress, or other leafy greens.
・12 slices thinly sliced pork

**Broth
・300 ml water
・10-12 g bonito flakes (katsuobushi)
Store-bought dashi stock or dashi packets can be used instead.

**Dipping Sauce
・Ponzu (citrus soy sauce)

**Method
・Wash the mitsuba and trim the stems if needed.
・Divide the mitsuba into small bundles and wrap each bundle with a slice of pork.
・Prepare the broth by simmering the bonito flakes in water, then strain. ・Alternatively, use prepared dashi stock.
・Bring the broth to a gentle simmer.
・Add the pork-wrapped mitsuba and cook for 2–3 minutes, or until the pork is fully cooked.
・Dip in ponzu and enjoy!