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Provide Thinly sliced pork belly.
Provide blocks Tofu.
Provide bunch Enoki mushrooms.
Prepare Daikon radish.
Use Japanese leeks (or green onions).
You need Daikon radish sprouts.
You need Katakuriko.
Provide Kombu (for dashi stock).
You need Kombu based ponzu.

Carefully add broth, and boil vigorously until slightly thickened Add remaining scallions, and season to taste with salt and pepper. Stir in sesame oil, and garnish hot pot with reserved laver strips, if using. Nabe 鍋（） means pot in Japanese. It also refers to a style of home-cooking Nabe is a style of cooking you don't often see alongside the sushi and noodles in Japanese restaurants outside Japan.

Add the kombu for dashi with some water to an earthenware pot and let it sit for about 1 hour (you can omit this step to save time)..
Prepare the ingredients. Cut up the enoki mushrooms, tofu, and Japanese leeks..
Cut the pork belly into easy to eat pieces and coat with katakuriko..
Grate the daikon radish..
Heat the pot and when it boils, remove the kombu. Add the meat, tofu, and enoki mushrooms and simmer..
Lightly squeeze the liquid out of the grated daikon radish and place it on top of everything along with the daikon radish sprouts. It's done. Eat with lots of ponzu, Japanese leeks, and grated daikon radish..
The pork belly sprinkled with katakuriko turns out silky smooth..
This easy nabe is great with beer..

It is said that chicken is used rather than pork because sumo wrestlers should always be on two feet. What is Nabe or Hot Pot? In restaurants here in the US, most people's experience eating Japanese hot pots are at a Shabu-Shabu restaurant. You might consider shabu-shabu one of the more refined versions of nabe, where the flavors are often delicate and subtle. Nabe, Japanese hot pot, is our favorite winter meal.

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