Comprehensive Recipe: Salt & Olive Oil Hot Pot, Mushroom Yuzu Kosho Marinade
A new style of 'eternal night pot' (choyonabe) that luxuriously combines the umami of dried sardine dashi and pork with fresh extra virgin olive oil. The seasoning is kept intentionally simple with only dashi and oil, allowing you to finish with salt or yuzu kosho right before eating to highlight the rich, natural sweetness and depth of the ingredients. Enjoy it alongside a quick, microwave-made mushroom yuzu kosho marinade, and finish with a delicious salt ramen made from the leftover soup.
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🍳 Cooking Flow
【Salt & Olive Oil Hot Pot】Chop spinach, soak in water for 15 minutes, and slice long onions diagonally. → 【Salt & Olive Oil Hot Pot】Bring water and dried sardine dashi to a boil in a pot, add long onions, drained spinach, pork, and tofu, then stir in 3 tablespoons of olive oil and simmer. → 【Salt & Olive Oil Hot Pot】Serve in individual bowls and season to taste with salt or yuzu kosho. → 【Mushroom Yuzu Kosho Marinade】Heat pulled hiratake mushrooms in a 600W microwave for 2 minutes, then toss with yuzu kosho, olive oil, and Ajinomoto. → 【The Finish】Add cooked ramen noodles to the leftover pot soup, and season with salt and olive oil to make salt ramen.
Cooking Steps
Brief Cooking Order
【Salt & Olive Oil Hot Pot】Chop spinach, soak in water for 15 minutes, and slice long onions diagonally. → 【Salt & Olive Oil Hot Pot】Bring water and dried sardine dashi to a boil in a pot, add long onions, drained spinach, pork, and tofu, then stir in 3 tablespoons of olive oil and simmer. → 【Salt & Olive Oil Hot Pot】Serve in individual bowls and season to taste with salt or yuzu kosho. → 【Mushroom Yuzu Kosho Marinade】Heat pulled hiratake mushrooms in a 600W microwave for 2 minutes, then toss with yuzu kosho, olive oil, and Ajinomoto. → 【The Finish】Add cooked ramen noodles to the leftover pot soup, and season with salt and olive oil to make salt ramen.
Introduction
A new style of 'eternal night pot' (choyonabe) that luxuriously combines the umami of dried sardine dashi and pork with fresh extra virgin olive oil. The seasoning is kept intentionally simple with only dashi and oil, allowing you to finish with salt or yuzu kosho right before eating to highlight the rich, natural sweetness and depth of the ingredients. Enjoy it alongside a quick, microwave-made mushroom yuzu kosho marinade, and finish with a delicious salt ramen made from the leftover soup.
Step 1
【Salt & Olive Oil Hot Pot】Roughly chop the spinach and make cross-shaped incisions in the roots and stems.
Step 2
【Salt & Olive Oil Hot Pot】Soak the chopped spinach in plenty of water for at least 15 minutes to remove the astringency (oxalic acid).
Step 3
【Salt & Olive Oil Hot Pot】Slice the long onion diagonally.
Step 4
【Salt & Olive Oil Hot Pot】Pour 500ml of water into a frying pan (or pot), add 2 and 1/3 teaspoons of Hondashi Iriko Dashi, and heat.
Step 5
【Salt & Olive Oil Hot Pot】Once boiling, add the long onion, the spinach (thoroughly drained in a colander), and the pork loin.
Ingredients List
Important Notes
【Salt & Olive Oil Hot Pot】Olive oil pairs exceptionally well with sardine-based dashi (iriko dashi), creating a harmonious umami profile similar to anchovies and olive oil. Using iriko dashi (or kombu dashi) is recommended over bonito dashi. 🔥
【Salt & Olive Oil Hot Pot】Since the spinach is added raw to the pot without blanching, it is important to soak it in water for at least 15 minutes to remove the oxalic acid. 💡
【Salt & Olive Oil Hot Pot】By not dissolving salt into the soup and instead adding salt or yuzu kosho to individual bowls, you can easily adjust the saltiness to preference and reduce overall sodium intake. ⚠️
【Mushroom Yuzu Kosho Marinade】Use the flavorful steaming liquid produced by the hiratake mushrooms for seasoning. The zesty heat of the yuzu kosho combined with the richness of the olive oil makes for a high-quality, easy appetizer. 🍳
【The Finish】To prevent a floury texture, always boil the ramen noodles in a separate pot of plenty of water before adding them to the soup, then adjust the flavor with salt and an extra drizzle of olive oil. 👥
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