Leftover pork shabu-shabu, with broth reserved (see above recipe link)
Miso paste, to taste (I use about ¼ to ½ cup)
2 tablespoons cooking sake
Dried bonito dashi powder (optional)
Negi (green onions), sliced on the diagonal for garnish
Shichimi togarashi (fine red chili pepper) for garnish
Instructions
This recipe for miso dote-nabe is best when made with leftover shabu-shabu because the broth from the shabu-shabu hot pot will have many layers of flavor. The broth refers to the liquid in which the shabu-shabu hot pot is cooked.
NOTE: When I have leftover shabu-shabu, I typically leave all the contents of the shabu-shabu in the
nabe (hot pot) and place the entire nabe in the refrigerator. When I'm ready to warm-up our leftovers, or make dote-nabe, I just make it in the same pot using the same broth. Easy clean-up!
Depending upon how much broth you have leftover, you might need to add water first, and then add anywhere from 2 tablespoons to a ¼ cup of miso paste. Please add miso paste to suite your palate.
TIP: When adding miso, I use a large ladle to hold the miso paste to which I add a bit of broth and gently dissolve by mixing the paste with my chopsticks, inside the ladle. I continue to add broth to the ladle until the miso paste has dissolved. If you place all of the miso paste into the hot pot, there's a chance you will end-up with an undissolved clump of miso.
After the miso broth is boiling, add cooking sake and cook for about 5 minutes. If you are making your dote-nabe from leftover shabu-shabu, your broth should already have significant flavors from the pork, vegetables and the konbu-dashi (dried kelp) used to make the original broth for your hot pot.
If you are making your dote-nabe from scratch, and you are not using leftover shabu-shabu, the miso broth will likely lack umami, and you might want to consider adding dried bonito dashi powder (MSG - free) to your broth. One small packet should suffice.
Serve immediately in small soup bowls, garnish with
negi (green onions) and if you like a touch of heat, garnish with
shichimi togarashi (fine chili flakes). Enjoy!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/04/23/dote-nabe/