One of Japan's most popular hot pots. Thinly sliced pork is gently swished through a light kombu broth and enjoyed with flavorful dipping sauces.

*Ingredients (Serves 1–2)
・4 slices thinly sliced pork
・1/4 carrot
・1 Japanese leek (negi)

*Broth
・250 ml water
・5 g kombu (dried kelp)
If kombu is unavailable, you can use dashi stock or dashi powder instead.

*Dipping Sauces
・Ponzu (citrus soy sauce)
・Japanese mayonnaise

*Method
・Add the water and kombu to a pot and let it sit for 15–30 minutes if possible.
・Heat gently until the broth is hot, then remove the kombu before it starts to boil.
・Add the carrot and Japanese leek, and cook until tender.
・Swish the pork slices through the hot broth for a few seconds until just cooked.
・Dip the pork and vegetables into ponzu or Japanese mayonnaise and enjoy.