It’s raining today in New York. Since a little cold, I made the lettuce pot. The secret ingredient plum kelp tea you put in soup! It was delicious with crisp lettuce!
1 Lettuce (Random Cut into 4 or 8 blocks)
1 Package of firm tofu (Cut into 6 blocks)
1 Package of ENOKI mushrooms (Cut the bottom part and pulled apart)
1 Ounce Harusame (Boiled about 5 min)
*Harusame: Cellophane noodles are a type of transparent noodle made from starch, and water. They are generally sold in dried form, boiled to reconstitute.
1 Table spoon of tea made of powdered kelp and pickled plum
1 Tea Spoon of Japanese-style soup powder (DASHI)
4 cups water
1 cup Ponzu, for dipping
Prepare the broth by combining, DASHI and Tea made of powdered kelp and pickled plum into the separate pot. Add 4 cup of water and bring it to a boil.
Place the Tofu, Enoki, and Harusame (after boiled) on the bottom of NABE (Hot Pot). Next place Lettuce a top of it. Pour the boiling soup into NABE and cooked about 10 minutes.
When it is ready to eat, dipping it to Ponzu!!