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.

A uniquely Japanese hot pot featuring spicy cod roe (mentaiko) and fluffy grated mountain yam (tororo). The rich umami of mentaiko and the creamy texture of tororo create a comforting and flavorful dish.

*Ingredients (Serves 1–2)
・4–6 pieces chicken thigh
・1/4 bunch mizuna (Japanese mustard greens)
・1/8 daikon radish, sliced
・1 Japanese leek (negi), cut into chunks
・1/3 pack shimeji mushrooms
・1/8 carrot, sliced
・3 pieces mentaiko (spicy cod roe)
・1/2 nagaimo (Japanese mountain yam), grated

*Broth
・250 ml water
・35 ml shirodashi (Japanese soup base)

※ If shirodashi is unavailable, substitute with dashi, mirin, sake, and a splash of soy sauce.

*Method
・Cut all the ingredients into bite-sized pieces.
・Arrange the chicken, vegetables, and mushrooms in a small pot.
・Pour in the broth and bring to a gentle simmer.
・Cook for about 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
・Add the grated nagaimo (tororo) and mentaiko to the center of the pot.
・Gently mix before eating and enjoy while hot.