Tantan Nabe (Pork and Vegetable Hot Pot with Dandan Noodles Soup)

Steps

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1. 1
   Heat the sesame oil in a pan.
   ▶ ≈0:19
2. 2
   Add the ground pork and crumble it into small pieces. Without stirring initially, allow the surface to brown to retain juices and cook quickly. Then thoroughly stir-fry to remove any unwanted smells.
   ▶ ≈0:28
3. 3
   When the ground meat is cooked and the oil becomes clear, add the chopped garlic and ginger.
   ▶ ≈0:49
4. 4
   Stir-fry for about 1 minute until the aroma grows stronger.
   ▶ ≈0:57
5. 5
   Make a space at the center of the pan and add the doubanjiang. Lightly stir-fry to bring out the spicy flavor, then distribute and toss to coat everything evenly.
   ▶ ≈1:03
6. 6
   Dissolve the Chinese-style granulated chicken stock powder in water according to package instructions and add to the meat mixture.
   ▶ ≈1:24
7. 7
   Add the miso, white sesame paste, soy sauce, sake, and sugar. Use a balloon whisk to dissolve all the condiments. Set aside when the tantan soup is ready.
   ▶ ≈1:34
8. 8
   Cut 5–6 cm stalks from the head of bok choy. Cut the stalks lengthwise into 6 pieces. Place in water and thoroughly rinse between the pieces.
   ▶ ≈2:05
9. 9
   Cut the leafy part of the bok choy into 5 cm pieces.
   ▶ ≈2:27
10. 10
    Cut the thick deep-fried tofu into 1.5 cm bite-size pieces.
    ▶ ≈2:44
11. 11
    Cut the pork belly slices into 4–5 cm pieces.
    ▶ ≈2:51
12. 12
    Cut the white part of the long green onion into 1 cm thick pieces using diagonal cuts.
    ▶ ≈2:58
13. 13
    Cut the shiitake mushrooms into relatively thick slices. Tear the shimeji and maitake mushrooms into smaller pieces.
    ▶ ≈3:05
14. 14
    Arrange all the ingredients in a thick heavy pot with the center slightly lower. Place the pork belly slices along the edge. You can use a ceramic pot (donabe) or any pan or pot.
    ▶ ≈3:16
15. 15
    Pour the tantan soup over the ingredients and place the ground meat in the center. Add the soup first would cause ingredients to float and make arrangement difficult.
    ▶ ≈3:37
16. 16
    Cover with a lid and turn on the heat. When the broth begins to boil, submerge the ingredients to cook them quickly. Remove the foam with a mesh strainer.
    ▶ ≈3:59
17. 17
    When the meat is cooked and vegetables are softened, add the garlic chives cut into 4 cm pieces and submerge them in the broth. Finally, add the ground white sesame seeds.
    ▶ ≈4:23
18. 18
    Ladle the ingredients and broth into a bowl and enjoy the tantan nabe.
    ▶ ≈4:45
19. 19
    Make dandan noodles with the remaining broth. Add soy milk according to the amount of remaining broth. Add the firmly cooked ramen to avoid overcooking.
    ▶ ≈5:08
20. 20
    When the noodles are warmed, add the garlic chives. Place the ramen and ingredients in a bowl. Adding soy milk makes the broth smooth and allows you to enjoy a slightly different flavor, preventing boredom while savoring every drop of soup.
    ▶ ≈5:29
21. 21
    Ladle the soup over the noodles. Finally, drizzle on the Sichuan chili oil.
    ▶ ≈5:48