The rich combination of miso and butter paired with the pop of sweet corn makes this hot pot absolutely irresistible. And don’t forget the best part—finishing it off with ramen noodles at the end!
In Japan, one of the traditional and unique aspects of hot pot (nabe) is called shime (締め). After enjoying all the meat and vegetables in the pot, the remaining broth is never wasted. Instead, rice or noodles are added to soak up the flavor—this shime is considered the grand finale of the meal.
Popular examples of shime include zosui (rice simmered in the broth with beaten egg) or udon noodles in richer hot pots like Sukiyaki or kimchi nabe. In Hakata-style Motsu nabe or spicy hot pots, it’s common to finish with champon noodles or ramen. More than just “one last dish,” shime is a way of closing the shared dining experience while savoring every last drop of flavor.
This recipe brings you a comforting miso butter corn hot pot with pork belly and cabbage. Serve with rice during the meal, and for the shime, add ramen to the flavorful broth—it’s the perfect finish!
15 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 12 oz thinly sliced pork belly (shabu-shabu style)
- 1 /4 cabbage, roughly chopped
- 2 cans whole kernel corn (about 8 oz. each, drained)
- 1 bag bean sprouts
- A4 cup water
- A2 tbsp. sake
- A1 tbsp. chicken bouillon powder
- A1 tsp. sugar
- A1/2 tsp. salt
- 5 tbsp. miso paste
- 1/2 tbsp. grated garlic (from a tube)
- 3 1/2 tbsp. butter
- coarsely ground black pepper, to taste
INSTRUCTIONS
- 1
Cut the pork into bite-sized pieces. Roughly chop the cabbage. Drain the canned corn.
- 2
In a large pot, combine A ingredients (water, sake, chicken bouillon, sugar, and salt). Bring to a boil over high heat, then add the pork and simmer. Stir in the miso paste. Once it begins to boil, add the cabbage, corn, and bean sprouts. Cover and simmer until the vegetables are tender.
- 3
When the cabbage is soft, turn off the heat. Stir in the garlic, top with pats of butter, and finish with black pepper.
RecipeID
413
Tips & Notes
・Adjust the amount of garlic to taste. ・For the shime, add cooked ramen noodles to the leftover broth and allow them to cook until tender for the perfect finish.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.