Japanese Spicy Hot Pot Base (Akakara Nabe Inspired) Recipe by ayaeats | Ayaka
Cooking Instructions 30 mins 1 Mix all the ingredients except for water until everything is dissolved 2 Add to pot along with the water and simmer 3 Add in the ingredients that take longer to cook (ex: daikon, chicken, mushrooms, vegetable stems) and simmer until mostly cooked through (5-10 mins) 4 Add in the rest of your ingredients and cover until cooked through. These should be things that cook fast (sliced meats, tofu, leafy vegetables); usually only takes 3-5 minutes until ready. 5 Note: You can adjust the spiciness level by changing the amount of gochujang/tobanjan! 6 Ingredient suggestions: napa cabbage, shungiku, mushrooms, green onions, daikon, sliced pork/beef, dumplings, tofu. For leafy vegetables like napa cabbage/shungiku, separate the stems from the leafy parts and cook the stems first. 1 Mix all the ingredients except for water until everything is dissolved 1 Mix all the ingredients except for water until everything is dissolved 2 Add to pot along with the water and simmer 2 Add to pot along with the water and simmer 3 Add in the ingredients that take longer to cook (ex: daikon, chicken, mushrooms, vegetable stems) and simmer until mostly cooked through (5-10 mins) 3 Add in the ingredients that take longer to cook (ex: daikon, chicken, mushrooms, vegetable stems) and simmer until mostly cooked through (5-10 mins) 4 Add in the rest of your ingredients and cover until cooked through. These should be things that cook fast (sliced meats, tofu, leafy vegetables); usually only takes 3-5 minutes until ready. 4 Add in the rest of your ingredients and cover until cooked through. These should be things that cook fast (sliced meats, tofu, leafy vegetables); usually only takes 3-5 minutes until ready. 5 Note: You can adjust the spiciness level by changing the amount of gochujang/tobanjan! 5 Note: You can adjust the spiciness level by changing the amount of gochujang/tobanjan! 6 Ingredient suggestions: napa cabbage, shungiku, mushrooms, green onions, daikon, sliced pork/beef, dumplings, tofu. For leafy vegetables like napa cabbage/shungiku, separate the stems from the leafy parts and cook the stems first. 6 Ingredient suggestions: napa cabbage, shungiku, mushrooms, green onions, daikon, sliced pork/beef, dumplings, tofu. For leafy vegetables like napa cabbage/shungiku, separate the stems from the leafy parts and cook the stems first. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Drunken Noodles (Pad Kee Mao) Vietnamese Shaking Beef One Pan Zucchini “enchiladas” Sushi Bake Sandwich Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Drunken Noodles (Pad Kee Mao) Vietnamese Shaking Beef One Pan Zucchini “enchiladas” Sushi Bake Sandwich Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Besan Baadam Barfi Coconut Milk Thandai Rose Thandai Baked Chicken Drumsticks {Thai} Easy Pumpkin Pie Instant Apple Oats Rabdi King prawn bhuna on Puri Chandrakala One Pan Zucchini “enchiladas” Vietnamese Chicken Noodle (Dry) Miến Gà Trộn Besan Baadam Barfi Coconut Milk Thandai Rose Thandai Baked Chicken Drumsticks {Thai} Easy Pumpkin Pie Instant Apple Oats Rabdi King prawn bhuna on Puri Chandrakala One Pan Zucchini “enchiladas”