pork party

Tokyo Nabe Party

My last meal before leaving Tokyo this trip was a wonderful winter dinner at our cousins’ home, where we enjoyed a traditional Japanese “nabe” or hot pot…

This particular preparation started with a base of slightly spicy chicken stock that our family is fond of, in which we made and cooked both fresh chicken meatballs, known as “tsukune”…

As well as some lovely Japanese Kurobuta sliced pork…

The noodles we added were these perfect Maru-chan ramen noodles, made specifically for hot pots..

I loved that not only were they a bit thinner than your average ramen noodles, but they licensed the characters from famous Japanese family cartoon “Chibi Maruko-chan” for the packaging…

We even cracked open a special bottle of sake that NEC had sent over as gift last year…

As much as I love eating out at restaurants, nothing beats relaxing over a home-cooked meal at a dining room table surrounded by family!

Foodie roommates are ze best: I came home to a beautiful hunk of bo ssam last night, not to mention thin-sliced iberico ham and a jar full of foie. My roommate successfully executed step 2 of the recipe (here) in the Crock-Pot, so don’t let the six hour roasting time deter you. 

Also, they are not kidding around about that ginger-scallion sauce. I’m reposting it here because that’s the best way to honor the magic nectar I troweled on crispy hunks of sweeeeet pork. UNF.

Ginger-Scallion Sauce

In a bowl, mix together the following:

  • 2½ cups thinly sliced scallions, both green and white parts
  • ½ cup peeled, minced fresh ginger
  • ¼ cup neutral oil (like grapeseed)
  • 1½ teaspoons light soy sauce
  • 1 scant teaspoon sherry vinegar
  • ½ teaspoon kosher salt, or to taste