A refreshing Japanese hot pot served cold. Perfect for hot summer days, with the bright citrus aroma of yuzu and crisp seasonal vegetables.

*Ingredients (Serves 1–2)
・4 slices pork
・1 Japanese eggplant, sliced
・1/4 bag mizuna (Japanese mustard greens)
・4 okra pods
・1 yuzu
・Ice cubes, as needed

*Broth
・70 ml mentsuyu (Japanese noodle soup base)
・150 ml water

*Method
・Cook the eggplant, okra, and pork in boiling water until fully cooked.
・Transfer them to cold water to cool completely.
・Arrange the ingredients in a serving bowl with the mizuna.
・Combine the mentsuyu and water, then pour the chilled broth over the ingredients.
・Add ice cubes just before serving to make it extra cold and refreshing.
・Garnish with sliced yuzu and enjoy!