Lately in Japan, hot pots using mizuna (that crisp, slightly peppery green) and citrus-based broths (like yuzu or lemon) with finely chopped veggies have been super popular!This time I couldn’t get my hands on a proper citrus broth, so I went with a Japanese twist on Korean samgyetang (ginseng chicken soup) for the base instead. It turned out really comforting and flavorful—perfect for cold days!
What about you guys? What’s your favorite hot pot / nabe style right now?
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What about you guys? What’s your favorite hot pot / nabe style right now?
by Mahorock0409