Ingredients

Broth

   
720g dashi (awase or vegan)
60g sake
60g mirin
480g unsweetened soy milk
60g miso
30g toasted white sesame seeds, ground
1g Diamond Crystal kosher salt

Hot Pot

   
450g thinly sliced pork loin
200g enoki mushrooms, trimmed
100g shimeji mushrooms, trimmed
70g shiitake mushrooms, stems removed
680g napa cabbage, cut into 5cm pieces
100g mizuna or spinach, cut into 5cm pieces
100g shungiku (chrysanthemum greens), cut into 5cm pieces
40g Tokyo negi, sliced diagonally
1 scallion, thinly sliced
397g medium-firm tofu, sliced
454g daikon radish, peeled into thin strips
85g carrot, peeled into thin strips
150g gobo (burdock root), peeled into thin strips and soaked

Dipping Sauce

   
  Ponzu

Steps

  1. Combine dashi, sake, and mirin in a large pot. Cover and bring to a boil.

  2. Warm soy milk (microwave until warm). Add to the pot. Heat over medium until almost boiling — do not boil.

  3. Grind sesame seeds. Add miso and ground sesame to the broth. Taste and adjust with salt.

  4. Add dense vegetables first (napa cabbage stems, negi, tofu, mushrooms, daikon, carrot, gobo). Cover and simmer on medium-low for 10 minutes — do not let it boil.

  5. Add pork and leafy vegetables. Cover and cook until pork is no longer pink. Skim any curdles from the surface.

  6. Serve in individual bowls. Dip in ponzu with sliced scallion.

Notes

  • Soy milk + miso + sesame is the golden trio. Soy milk is sweet and mild, miso is salty and bold, sesame adds toasty depth.
  • Soy milk will curdle — this is normal and unavoidable. Lower heat reduces it. Skim curdles or just eat them.
  • Warm the soy milk before adding to prevent shock-curdling from temperature difference.
  • Use unsweetened, unflavored soy milk. Vanilla soy milk will taste weird.
  • Cook in rounds at the table — eat while the next batch cooks.
  • For vegetarian: skip pork, add more tofu and mushrooms, use vegan dashi.
  • Keeps refrigerated 2 days.