STEP 1/12
[Dried Pouch] Blanch the fried tofu and the fried tofu bag in boiling water to tie it and rinse it in cold water.
STEP 2/12
Cut shiitake mushrooms and carrots into appropriate sizes and grind them in a food processor, and chop chives finely.
STEP 3/12
Crush tofu with a knife and squeeze the water out.
STEP 4/12
Remove the oil from the canned chicken breast and cut it into small pieces.
STEP 5/12
Mix all the ingredients well, put them in fried tofu, and tie them with blanched chives.
STEP 6/12
[Dried Pouch Hot Pot] Put water, full bloom, and soy sauce in a pot and boil the broth.
STEP 7/12
Cut carrots and shiitake mushrooms into desired shapes.
STEP 8/12
Cut the cabbage in half lengthwise and cut it into 5cm pieces.
STEP 9/12
Prepare enoki mushrooms and matari mushrooms by tearing them apart.
STEP 10/12
Slice the red pepper diagonally, and prepare the crown daisy by removing the leaves.
STEP 11/12
Put the hot pot ingredients and fried tofu bag in a pot, pour the broth, and boil it.
STEP 12/12
Put red pepper and crown daisy on top and complete.