Curry Udon Hotpot
Curry Udon Hotpot
Ingredients
For the Hotpot
- 1/2 napa cabbage, leaves only
- 1/2 pound pork, thinly sliced, for layering with cabbage
- 1/4 cup carrots, thinly sliced or shaved with a vegetable peeler
- 1/4 cup white potatoes, thinly sliced or shaved with a vegetable peeler
- 2 bok choy, bulbs
- 1 bundle enoki mushrooms
- 1/4 cup dried woodear mushrooms, rehydrated
- 1/2 pound pork belly, sliced and cut into cubes
- 4 frozen dumplings
- 1 pack udon noodles
For the Broth
- 2 golden curry cubes
- 4 cups chicken broth
- 1 tablespoon soy sauce
For the Spicy Shabu Shabu Sauce
- 3 tablespoons natural peanut butter
- 3 tablespoons hot water
- 1 teaspoon soy sauce
- 1 teaspoon hot honey
- 2 garlic, cloves, minced
- 1 tablespoon chili oil
- 1 tablespoon cilantro, minced
- 1 tablespoon scallions, chopped
Instructions
- 1
Take the leaves from 1/2 of a napa cabbage. Layer the napa cabbage leaves and the 1/2 pound of thinly sliced pork to form approximately 11 layers. Once layered, slice this stack into thirds.
⏱️ 10 min
- 2
Shave 1/4 cup of carrots and 1/4 cup of white potatoes into thin slices or ribbons using a vegetable peeler.
⏱️ 5 min
- 3
Cut the 1/2 pound of sliced pork belly into cubes. Ensure dried woodear mushrooms are rehydrated according to package instructions.
⏱️ 5 min
- 4
Add the prepared cabbage and pork layers to a large pot. Arrange the remaining hotpot ingredients around and on top of the cabbage and pork: the enoki mushrooms, shaved carrots, shaved potatoes, rehydrated woodear mushrooms, cubed pork belly, frozen dumplings, bok choy, and the pack of udon noodles.
⏱️ 5 min
- 5
Place the 2 golden curry cubes into the pot. Add 1 tablespoon of soy sauce. Pour 4 cups of chicken broth over all the ingredients in the pot.
⏱️ 2 min
- 6
Cover the pot and cook on medium/high heat for about 10 minutes until the meat is fully cooked and vegetables are tender.
⏱️ 10 min
- 7
While the hotpot is cooking, prepare the Spicy Shabu Shabu Sauce. In a small bowl, combine 3 tablespoons of natural peanut butter, 3 tablespoons of hot water, 1 teaspoon of soy sauce, 1 teaspoon of hot honey, 2 cloves of minced garlic, 1 tablespoon of chili oil, 1 tablespoon of minced cilantro, and 1 tablespoon of chopped scallions. Whisk until well combined and creamy.
⏱️ 3 min
- 8
Serve the hotpot directly from the pot into individual bowls, ensuring each serving has a variety of ingredients. Enjoy with the prepared Spicy Shabu Shabu Sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Curry Udon Hotpot
For the Hotpot
- 1/2 napa cabbage, leaves only
- 1/2 pound pork, thinly sliced, for layering with cabbage
- 1/4 cup carrots, thinly sliced or shaved with a vegetable peeler
- 1/4 cup white potatoes, thinly sliced or shaved with a vegetable peeler
- 2 bok choy, bulbs
- 1 bundle enoki mushrooms
- 1/4 cup dried woodear mushrooms, rehydrated
- 1/2 pound pork belly, sliced and cut into cubes
- 4 frozen dumplings
- 1 pack udon noodles
For the Broth
- 2 golden curry cubes
- 4 cups chicken broth
- 1 tablespoon soy sauce
For the Spicy Shabu Shabu Sauce
- 3 tablespoons natural peanut butter
- 3 tablespoons hot water
- 1 teaspoon soy sauce
- 1 teaspoon hot honey
- 2 garlic, cloves, minced
- 1 tablespoon chili oil
- 1 tablespoon cilantro, minced
- 1 tablespoon scallions, chopped
Instructions
- 1
Take the leaves from 1/2 of a napa cabbage. Layer the napa cabbage leaves and the 1/2 pound of thinly sliced pork to form approximately 11 layers. Once layered, slice this stack into thirds.
⏱️ 10 min - 2
Shave 1/4 cup of carrots and 1/4 cup of white potatoes into thin slices or ribbons using a vegetable peeler.
⏱️ 5 min - 3
Cut the 1/2 pound of sliced pork belly into cubes. Ensure dried woodear mushrooms are rehydrated according to package instructions.
⏱️ 5 min - 4
Add the prepared cabbage and pork layers to a large pot. Arrange the remaining hotpot ingredients around and on top of the cabbage and pork: the enoki mushrooms, shaved carrots, shaved potatoes, rehydrated woodear mushrooms, cubed pork belly, frozen dumplings, bok choy, and the pack of udon noodles.
⏱️ 5 min - 5
Place the 2 golden curry cubes into the pot. Add 1 tablespoon of soy sauce. Pour 4 cups of chicken broth over all the ingredients in the pot.
⏱️ 2 min - 6
Cover the pot and cook on medium/high heat for about 10 minutes until the meat is fully cooked and vegetables are tender.
⏱️ 10 min - 7
While the hotpot is cooking, prepare the Spicy Shabu Shabu Sauce. In a small bowl, combine 3 tablespoons of natural peanut butter, 3 tablespoons of hot water, 1 teaspoon of soy sauce, 1 teaspoon of hot honey, 2 cloves of minced garlic, 1 tablespoon of chili oil, 1 tablespoon of minced cilantro, and 1 tablespoon of chopped scallions. Whisk until well combined and creamy.
⏱️ 3 min - 8
Serve the hotpot directly from the pot into individual bowls, ensuring each serving has a variety of ingredients. Enjoy with the prepared Spicy Shabu Shabu Sauce for dipping.