Soy Milk-Nabe | zojirushi.com

Ingredients (serves 2):

2.5 cups ichiban dashi (see here) or add 2 tsp. instant dashi + 2 cups water
3 Tbsp. soy sauce
2 Tbsp. mirin (Japanese sweet rice wine)
1 tsp. sugar
1/2 tsp. salt
1 lb. pork, thinly sliced
1 bunch spinach, blanched and cut in 2-3" lengths
1/2 pkg. tofu, cut into 1-1/2” small blocks
4 oz. large oyster mushrooms, stems trimmed, cut into 2" pieces

1.5 cup soy milk, unsweetened

5 oz. bean sprouts

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

Place dashi, soy sauce, mirin, sugar and salt in the Gourmet d’Expert® Electric Skillet and set temperature to HIGH (480°F/250°C).

2

When the liquid reaches a boil, add pork, spinach, tofu and mushroom.

3

Skim off any scum that rises to the surface while the soup reboils.

4

Add soy milk to the skillet and turn down the heat to LOW (280°F/140°C). To prevent it from curdling, do not overheat soy milk. Add bean sprouts just before the soup reboils.

5

Set the skillet to KEEP WARM, take cooked ingredients from the pot and serve in small bowls. Enjoy!