• Yuzu Ponzu



pork 200g
enoki or shiitake mushrooms 1/2pc
carrot 1/2
hakusai (chinese cabbage) 1/4
water 500ml
dried kombu seaweed 10g
Otafuku Yuzu Ponzu as needed


  1. Slice pork and carrot.
  2. Fill a large pot with about 2/3 boiling water and add the dried kombu.
  3. While the kombu is soaking, cut up all the meat and vegetables into small thin slices. Cut the tofu into small cubes.
  4. Start swishing the meat, vegetables and tofu in the hot pot . The thinner the ingredients, the quicker they will cook.
  5. Dip it in Yuzu Ponzu and eat it.

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