Hello! I'm the owner of Fusubon!
Hotpot is something you crave in the cold season. Hotpot is a great ally for those who want to limit their carbohydrate intake, so I eat it not only in winter but also in the hot seasons.
Above all, it's highly recommended because all you have to do is cut up the ingredients, put them in a pot and simmer, and you can get plenty of protein, phytochemicals, lipids and dietary fiber from the vegetables, meat and tofu.
Today, I will be sharing a recommended hotpot recipe. However, since it is just a matter of cutting up the ingredients, it is essentially an introduction to the recommended soup stock, sauces, and condiments.
How to make a low-carb hotpot
Low-carb hotpot [estimated ingredients for 2 servings]
1 pack of shiitake mushrooms (about 6 or 8 pieces) 1/2 a cabbage or 1/2 a Chinese cabbage (I also recommend pea sprouts when Chinese cabbage is not available) A whole one would be too much, so I think about half a pack. 1 block of tofu Silken tofu crumbles easily, so choose cotton tofu. I recommend island tofu.1 bag of bean sprouts (I recommend the ones with beans as they are more nutritious)
1 bunch of broccoli
Add as much meat or fish as you like, such as pork, chicken, or beef. It depends on the marbling, but about 1/5 of the weight is protein, so 600g should be enough for two people.
Yellowtail is also good in winter.
About the soup stock for low-carb hotpot
I love using Nuchimasu's whole sea dashi. It's fine to make it yourself from kelp and bonito flakes, but it's a pain, so I always use a pack of Nuchimasu's whole sea dashi from Okinawa, which is famous for its salt. They also have an online store, so you can purchase it from there.Condiments and sauces for low-carb hotpot
If you are using salt, sprinkle a little Wajima sea salt. Yuzu kosho Yuzu kosho is safe to eat as it does not contain added sugar in most cases.
Kimchi Kimchi contains added sugar so eat it in moderation.
Sauce It is delicious just as a condiment, but if you use sauce, it is recommended to eat it with ponzu sauce. Low-carb ponzu sauce is also available commercially, and you can also make it yourself using a low-carb sweetener.
If you don't want to go that strict, regular ponzu sauce is fine. I'm from the Kansai region, so I like Asahi ponzu sauce.
Low Carb Hot Pot Recipe
Curry pot
If you add a little bit of consomme (half to a block) and soup curry base from Bell Foods or another company to the regular pot described above, you will have a curry pot.It contains less powder and sugar than commercially available curry soup, making it lower in carbohydrates. It's delicious when topped with melted cheese.
Tomato pot
If you turn the Nuchimasu stock into a consomme and add unsweetened tomato paste, you can make tomato hotpot or a Western-style minestrone-style hotpot.Oden
You can also limit the carbohydrate content of oden if you choose the ingredients carefully.
Oden ingredients to be careful of
It is best to avoid fish paste foods such as chikuwa and hanpen, as well as chikuwabu and mochi pouches, as they are high in carbohydrates.summary
What did you think? By changing the ingredients, condiments, and broth, you can enjoy it in endless ways, so please give it a try.
If you still have time to eat, you might want to try fusubon as a finale to your hotpot, or some beautiful people's low-carb noodles.
see you!
