Say My Kitchen: Waterless Pork Sukiyaki Hotpot 日式无水猪肉寿喜烧

The weather has been scorching hot these few weeks. I was deprived of hot soupy food because of the torturing heat. Hot pot in air-conditioned room seemed a good idea. Between Korean and Japanese hotpot, I chose the latter as I bought some sukiyaki pork slices yesterday. However, I could not have it all authentic as I had to settle for some local greens (there's all I found at home). I knew this Waterless Pork Sukiyaki Hotpot 日式无水猪肉寿喜烧 would surely satisfy my craving for a hot soupy meal.

The fact that i could cook everything in one pot with ease; and in a short 30 minutes made Waterless Pork Sukiyaki Hotpot 日式无水猪肉寿喜烧 a healthy good choice for my family's beautiful Sunday.

Ingredients (enough for 4 pax) :

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1 tray of thinly sliced pork for sukiyaki
1 tray of tofu (cut to huge chunks)(available from markets/supermarkets)
1 large yellow onion (cut to rings)(add 1 more onion if you prefer broth to have more natural sweetness)
1 carrot (thinly sliced)
2 packets of enokitake
4 to 6 pcs of shiitake mushrooms
your preferred vegetables

Seasonings :

3-4 tbsp teriyaki sauce (depending on pot size)
6-7 tbsp mirin (depending on pot size)
1 tsp sugar

(tsp = teaspoon; tbsp = tablespoon)

Method :

Lay fresh onion rings at the bottom of pot. Add more onions if you prefer broth to have more natural sweetness.

Add sliced carrots.

Add shitake mushrooms.

Layer with enokitake.

Add tofu.

Arrange your choice of vegetables.

Lay pork slices on top. No need to marinate pork beforehand.

Add seasoning. Combine 3-4 tbsp teriyaki sauce, 6-7 tbsp mirin, 1 tsp sugar to make seasoning. As much as I prefer a waterless version (where the broth would be sole water content extracted from the natural ingredients when boiled), we do need to be flexible at times. Add a little water at the base if pot size is large.

Cover lid and heat for 20 minutes. Use low-medium heat. Do not open lid during the 20 minutes. Turn off heat after 20 minutes and leave the lid on for further 5 to 10 minutes before lifting it open to serve.