Pork Komagire Salt Hot Pot
This is an exquisite salt-based hot pot that uses affordable thin-sliced pork (pork komagire), which becomes surprisingly tender and juicy after being marinated in liquid shio koji. The savory aroma of garlic and sesame oil, combined with the umami of salt kelp, creates a rich soup that is perfect for finishing with udon noodles.
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🍳 Cooking Flow
Massage liquid shio koji into the pork and let it marinate, then cut the vegetables and garlic → Sauté sliced garlic in sesame oil to make garlic chips, then remove the chips while keeping the oil in the pan → Add cabbage, water, and chicken bouillon powder to the pan, bring to a boil, and cook the pork along with its marinade → Finish by topping with grated garlic, garlic chives, garlic chips, chili pepper, and salt kelp → Use the remaining soup to cook the finishing udon noodles
Cooking Steps
Brief Cooking Order
Massage liquid shio koji into the pork and let it marinate, then cut the vegetables and garlic → Sauté sliced garlic in sesame oil to make garlic chips, then remove the chips while keeping the oil in the pan → Add cabbage, water, and chicken bouillon powder to the pan, bring to a boil, and cook the pork along with its marinade → Finish by topping with grated garlic, garlic chives, garlic chips, chili pepper, and salt kelp → Use the remaining soup to cook the finishing udon noodles
Introduction
This is an exquisite salt-based hot pot that uses affordable thin-sliced pork (pork komagire), which becomes surprisingly tender and juicy after being marinated in liquid shio koji. The savory aroma of garlic and sesame oil, combined with the umami of salt kelp, creates a rich soup that is perfect for finishing with udon noodles.
Step 1
Pour liquid shio koji (3.5 tablespoons) over the pork and massage it in thoroughly with your hands to marinate.
Step 2
Slice the garlic (15g). Set aside a separate clove (approx. 5g) to be grated for the final step.
Step 3
Cut the core out of the cabbage and chop into large pieces; wash the garlic chives and cut into bite-sized lengths.
Step 4
Add sesame oil (1.5 tablespoons) to a frying pan over high heat and add the sliced garlic. Once it starts to bubble, turn the heat to low, fry until golden brown to make garlic chips, then remove the chips but leave the oil in the pan.
Step 5
With the heat turned off, layer the chopped cabbage into the pan, add the water (700ml) and chicken bouillon powder (1.5 teaspoons), then turn the heat on to bring to a boil.
Ingredients List
Important Notes
Marinating the pork in liquid shio koji beforehand allows the enzymes to keep the meat incredibly tender even after cooking. ✨
Using garlic in two ways—as chips for aroma and grated for a punch—adds a deep, layered flavor profile. 💡
Because liquid shio koji adds both umami and sweetness, you can omit seasonings like sake or mirin and still get a rich, flavorful broth. 🍳
If you prefer a lower salt content, you can use low-sodium liquid shio koji to make this dish just as deliciously. ⚠️
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