Sesame Miso Hot Pot (Goma Miso Nabe)

Bahan-bahan (4 porsi)

• 1½ lb napa cabbage ((8 leaves))
• 5 g reen onions/scallions ((2 oz, 57 g))
• 6 stalks mizuna (Japanese mustard green) ((3 oz, 85 g; or other leafy greens))
• 1 bunch garlic chives (Chinese chives or Nira) ((2 oz, 57 g))
• 2 pieces aburaage (deep-fried tofu pouch) ((1.4 oz, 40 g))
• 1 medium-firm tofu (momen dofu) ((14 oz, 397 g))
• 1 package shimeji (brown beech) mushrooms ((3.5 oz, 100 g; or other mushrooms))
• 1 package maitake mushrooms ((3.5 oz, 100 g; or other mushrooms))
• 1 carrot ((5 oz, 140 g))
• 1 g obo (burdock root) ((5 oz, 140 g))
• 1 lb thinly sliced pork loin ((skip for vegan/vegetarian))
• 5 cups water
• 1 piece kombu (dried kelp) ((0.2 oz, 5 g; 3 x 3 inches, 7.6 x 7.6 cm per piece))
• 4 dried shiitake mushrooms ((0.7 oz, 20 g))
• 3 Tbsp toasted white sesame seeds
• 2 cloves garlic
• 2 Tbsp sake
• 1 Tbsp mirin
• 4 Tbsp miso ((to taste; I use Hikari Miso® Kodawattemasu; adjust the amount based on the type you use))
• Diamond Crystal kosher salt
• doubanjiang (spicy chili bean paste)
• shichimi togarashi (Japanese seven spice)