Unlike the bold, spice-forward flavors often found in Chinese hot pot or the rich fermented flavor of Korean kimchi stew, Japanese Kimchi Hot Pot is known for its light, well-balanced broth and the natural flavors of its ingredients.

*Ingredients (Serves 1–2)
・6 slices pork belly
・1/8 napa cabbage (Chinese cabbage)
・1/2 Japanese leek (negi), cut into chunks
・2 shiitake mushrooms
・1/2 block firm tofu
・2 handfuls garlic chives (nira)
50 g kimchi

*Chicken Meatballs
・100 g ground chicken
・1 tsp soy sauce
・A little grated ginger
・1 tsp potato starch

*Broth
・200 ml water
・1/2 tbsp mirin
・1/4 tbsp chicken bouillon powder
・1 tsp soy sauce

*Method
・Mix the ground chicken with the soy sauce, grated ginger, and potato starch to make the meatball mixture.
・Cut all the vegetables into bite-sized pieces.
・Arrange the pork, vegetables, tofu, and kimchi in a small pot.
・Shape the chicken mixture into small meatballs and add them to the pot.
・Combine the broth ingredients and pour them into the pot.
・Bring to a gentle simmer, cover, and cook for about 10–15 minutes, or until the pork and meatballs are fully cooked and the vegetables are tender.
・Serve while hot and enjoy!