I love that you enjoy making things beautiful, Satoshi. There's nothing better than hotpot in the winter, and this recipe is easily converted to vegan for us plant-based eaters. Thanks, especially, for the cool wrap-up showing how to use the leftover soup! 👍 ❤️
Cabbage is so versatile! I put gai choy (also known as mustard cabbage) in my split pea soup tonight. The deep flavor helps, when I make vegetarian foods, to make up for the lack of umami.
we call that cabbage spitskool, litterally pointed cabbage, It's one of my favourite types of cabbage :) I think it's a little sweeter than regular round cabbage. It's good for eating raw as well.
Yum!😋 So many yummy mushrooms in this. It looks so good especially after you added the cabbage, pork, and sprouts (which was the prettiest sprouts I've ever seen) And I love how you showed what to do with the left over soup. That also looked amazing.😊
ooh that cabbage is called Spitzkohl in german, so roughly translated pointy cabbage. I like bamboo shoot cabbage as name though~ Spitzkohl has thinner and softer leaves than normal cabbage, so it cooks faster. Normal cabbage is called Weißkohl in german and is the stuff Sauerkraut is made out of. little "trivia" on how Sauerkraut works if anyone not familiar with it is interested. xD just cut it into thin stripes and pound or knead it a bit with some salt to break up the structure, then you put it in a container and let it ferment for a few weeks. the traditional container is a big earthen pot with a lid and a bigger rim, I think it's called Sauerkrautfass or Sauerkrauttopf? that rim is filled with water up like half a cm over where the lid sits, so there can't get any unwanted bacteria inside and spoil the cabbage but the air from the fermentation can get out. It bubbles a bit from time to time and you need to check and refill the water if it has evaporated too much and doesn't seal off the lid anymore. My mom still makes Sauerkraut sometimes, it gets started in early fall when the cabbage season starts and is ready sometime around mid winter I think. You can open the lid and try some. When it tastes like Sauerkraut it's ready. I personally think the homemade Sauerkraut tastes way better than the packaged one but its timeconsuming so very few still do it.
I love watching you cook and explain the ingredients as you go. I hope you do more cooking videos. I'm very curious about easy, simple, home made food people eat every day in Japan. ❤️
Here in Germany we call that type of cabbage Spitzkohl (spike cabbage basically). It's my favorite variety of cabbages! It's so delicious raw too, just julienne it and season with salt and lemon juice... yum! :D The hot pot looked delicious!!! :D
Sugoi! I never thought to have hotpot with soy milk. It looks delicious brother! I need to make this. Thank you so much for sharing, yet another amazing recipe with us, and with fresh veggies from Aineesan….I love her! 🥰
Hi Satoshi-san, I like your hotpot. All of my favorite ingredients. I have never seen a cabbage shaped like that before. Love the ending with ramen and egg. It must been so good.
Satoshi could you please wright down the recipe as I am HARD of hearing and can't pick up all of what you say. And I would love to make the Soy Milk Hot Pot .
Kim, I'll do the best I can to record what Satoshi said. I hope it will help. Soy Milk Hot Pot Ingredients: 6 large leaves of cabbage--julienned (cut in small strips) 4 shiitake mushrooms--cut off tough ends and discard, cut off stems and slice to add to broth, make "criss-cross" cut in caps 1 large cluster of enoki mushrooms--cut off tough stem end 10 or 12 shimeji mushrooms--if bought in a cluster, cut off tough stem end 1 block firm tofu--cut into cubes 1 small onion--cut into 4 wedges 1 package green pea sprouts--cut off root end 1 package thinly sliced pork belly 2 tablespoons ground sesame seeds 2 cups soy milk 2 teaspoons instant dashi powder 4 tablespoons soy sauce 2 tablespoons sake Method: Add to (electric) hot pot: soy milk, dashi, soy sauce, and sake. Arrange nicely in broth: onion, some of the tofu, and all the mushrooms (plus shiitake stems). Cook on low heat, slowly until boiling. Skim off any foam. Add pork, cabbage, and pea sprouts on top. Cook until meat is done and cabbage has softened (it won't take long). (You can use whatever veggies and protein you wish--just be sure the soup will have plenty of umami.) P.S.--To use leftover soup, add some water, bring to boil, add ramen, put raw egg on top. Cook until ramen is done and egg is cooked but still runny.
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I love that you enjoy making things beautiful, Satoshi. There's nothing better than hotpot in the winter, and this recipe is easily converted to vegan for us plant-based eaters. Thanks, especially, for the cool wrap-up showing how to use the leftover soup! 👍 ❤️
Cabbage is so versatile!
I put gai choy (also known as mustard cabbage) in my split pea soup tonight. The deep flavor helps, when I make vegetarian foods, to make up for the lack of umami.
So when is Restaurant Satoshi going to open? Can I make reservations? Looks amazing, love the cooking show.
Looking forward to making this recipe 😋 thanks for sharing
Satoshi, thanks for this nice recepe . I've never actually tried soy hot pot, looks tasty!!
Looks so good! Wish I can smell it! I love the simplicity of it!
we call that cabbage spitskool, litterally pointed cabbage, It's one of my favourite types of cabbage :) I think it's a little sweeter than regular round cabbage. It's good for eating raw as well.
Wow, that's really close to Swedish. We call it spetskål 🙂
I'm so amazed at how delicate, with a few ingredients and with simplicity it takes make these delicious meals. Your an amazing chef Satoshi. 😍
Yum!😋 So many yummy mushrooms in this. It looks so good especially after you added the cabbage, pork, and sprouts (which was the prettiest sprouts I've ever seen) And I love how you showed what to do with the left over soup. That also looked amazing.😊
Ooh, this'll be a great addition to my family's winter line up 🥰
ooh that cabbage is called Spitzkohl in german, so roughly translated pointy cabbage. I like bamboo shoot cabbage as name though~
Spitzkohl has thinner and softer leaves than normal cabbage, so it cooks faster. Normal cabbage is called Weißkohl in german and is the stuff Sauerkraut is made out of.
little "trivia" on how Sauerkraut works if anyone not familiar with it is interested. xD
just cut it into thin stripes and pound or knead it a bit with some salt to break up the structure, then you put it in a container and let it ferment for a few weeks. the traditional container is a big earthen pot with a lid and a bigger rim, I think it's called Sauerkrautfass or Sauerkrauttopf? that rim is filled with water up like half a cm over where the lid sits, so there can't get any unwanted bacteria inside and spoil the cabbage but the air from the fermentation can get out.
It bubbles a bit from time to time and you need to check and refill the water if it has evaporated too much and doesn't seal off the lid anymore. My mom still makes Sauerkraut sometimes, it gets started in early fall when the cabbage season starts and is ready sometime around mid winter I think. You can open the lid and try some. When it tastes like Sauerkraut it's ready. I personally think the homemade Sauerkraut tastes way better than the packaged one but its timeconsuming so very few still do it.
I definitely try to make it 👍🏻 thank you for this recipes ❤
Yeah I'm the second person love Satoshi's cooking class !! You can make many things with your extra cabbage 🥬
Looks so delicious and perfect for a cold day like today
I love watching you cook and explain the ingredients as you go. I hope you do more cooking videos. I'm very curious about easy, simple, home made food people eat every day in Japan. ❤️
I was enjoying the lovely aroma when I realised it was my imagination, Great video Satoshi!
Pork and cabbage are very good friends! And I love pea shoots so I need to make this. Thank you for another wonderful dish, Satoshi!
Here in Germany we call that type of cabbage Spitzkohl (spike cabbage basically). It's my favorite variety of cabbages! It's so delicious raw too, just julienne it and season with salt and lemon juice... yum! :D
The hot pot looked delicious!!! :D
Sugoi! I never thought to have hotpot with soy milk. It looks delicious brother! I need to make this. Thank you so much for sharing, yet another amazing recipe with us, and with fresh veggies from Aineesan….I love her! 🥰
I agree, but I want to try this recipe!!
Looks so delicious! 😋
Hey Satoshi how you doing thanks for sharing this recipe l going to try to make it good job👍 take care 😘❤️
I love making nabe! I even got myself a gasburner and a donabe to make it properly 😀 have to try making this version!
This is comfort in a pot/bowl 🥰
Looks absolutely delicious, Satoshi-san! Also, your English has improved significantly over the years. Can't wait to try this hot pot dish!
I am hungry, really nice idea, i will try soy milk
Oh that looks and sounds DELICIOUS.. thank you Satoshi!
Hi Satoshi-san,
I like your hotpot. All of my favorite ingredients. I have never seen a cabbage shaped like that before. Love the ending with ramen and egg. It must been so good.
I love hot pot. We have a restaurant near us that is delicious. Thank you for showing me this. I will definitely try it.
wow i love hot pot n never used soy milk. im going to try it i have soy milk n a hot pot just gotta get ingred thanks satoshi
Oh yummy!!
Satoshi San. Thank you so much for your wonderful video. Kind wishes. Joan Nagase.
That looks so delicious!
Oh that looks so nice :D!
Yummy
As always Satoshi you
Make me hungry with your recipes! 👏👏👏
chef Satoshi!
Did you use roasted sesame seeds?
鍋大好き
I LOVE NABE!!
Is your soy milk sweet? The only ones I can find around me are sweet. Almost like ice cream.
Satoshi could you please wright down the recipe as I am HARD of hearing and can't pick up all of what you say. And I would love to make the Soy Milk Hot Pot .
Kim, I'll do the best I can to record what Satoshi said. I hope it will help.
Soy Milk Hot Pot
Ingredients:
6 large leaves of cabbage--julienned (cut in small strips)
4 shiitake mushrooms--cut off tough ends and discard, cut off stems and slice to add to broth, make "criss-cross" cut in caps
1 large cluster of enoki mushrooms--cut off tough stem end
10 or 12 shimeji mushrooms--if bought in a cluster, cut off tough stem end
1 block firm tofu--cut into cubes
1 small onion--cut into 4 wedges
1 package green pea sprouts--cut off root end
1 package thinly sliced pork belly
2 tablespoons ground sesame seeds
2 cups soy milk
2 teaspoons instant dashi powder
4 tablespoons soy sauce
2 tablespoons sake
Method:
Add to (electric) hot pot: soy milk, dashi, soy sauce, and sake. Arrange nicely in broth: onion, some of the tofu, and all the mushrooms (plus shiitake stems). Cook on low heat, slowly until boiling. Skim off any foam.
Add pork, cabbage, and pea sprouts on top. Cook until meat is done and cabbage has softened (it won't take long). (You can use whatever veggies and protein you wish--just be sure the soup will have plenty of umami.)
P.S.--To use leftover soup, add some water, bring to boil, add ramen, put raw egg on top. Cook until ramen is done and egg is cooked but still runny.
@@Scriptor13 Thank you so much . I am going to try it in the new year as I will have lots of left over xmass food to finish be fore then lol