EquipmentMushi Nabe (Large) or Bistro Mushi Nabe (Large)
Servings2 - 3
Miso & Fig Vinegar Sauce
- 2 tablespoons miso
- 1 tablespoon dashi or water
- 1 tablespoon fig vinegar (can substitute with rice vinegar)
- 1 1/2 teaspoons sesame oil
- 1 teaspoon thinly-sliced dry chili
- 3 – 4 leaves from green cabbage, cut each into 4 – 6 pieces
- 12 or so medium-thick asparagus, hard bottom end trimmed
- 8 – 10 oz pork belly (shabu shabu thin slices)
- Get the Mushi Nabe ready.
- Whisk together all the ingredients for the sauce in a small bowl. Set aside.
- Peel about 1/3 end of each asparagus by using a peeler. Cut each in half crosswise.
- To make a roll, spread a pork slice and place an asparagus piece so the bottom end is on the front end (closer to you) of the pork slice. Start rolling tightly at an slight angle so the other end will end by almost covering tip. Repeat the process with the remaining ingredients.
- Get the Mushi Nabe ready according to the basic donabe steaming instructions. Spread the cabbage on the steam grate of the Mushi Nabe. Cover with lid and steam for a minute or so. Uncover and spread the rolls in a single layer. If all the rolls cannot fit, save some for the next batch.
- Cover and steam for 3 – 4 minutes or until all the meat is cooked through.
- Serve with the dipping sauce.
Once the water in the Mushi Nabe starts boiling, spread some cabbage leaves on the grate and arrange the pork and asparagus rolls in one layer. After just a few minutes of steaming, the rolls are ready to serve. Enjoy with the Miso-Vinegar Sauce.