Mille-feuille hot pot, no way.

I am participating in Snow Honda's project, the Snow Cup.
I will write an article with the tag #IAlsoWantToLikeHousework.
Since I am a cooking enthusiast within the scope of home cooking, I will write about cooking.

I just can't do mille-feuille hot pot.

It's too much trouble.

Are you familiar with mille-feuille hot pot?
It's a dish where you layer Chinese cabbage and pork in a pot like tree rings and simmer them. Has it been around for about ten years now?

Is everyone really doing something that tedious?
Is it delicious? Well, of course it is. If it's Chinese cabbage and pork, it's bound to be delicious no matter what you do with it.
That's not everyday cooking.
It might be home cooking, but it's party food, right?
It's like character bento. No way, absolutely not.

I like everyday home cooking.

Cooking is about measuring the logic of ingredients.
It's not just about putting in effort.
Delicious, simple, and something you want to eat again—that is true home cooking. That is everyday life.

That's why I don't need recipe videos.
Just hearing it once,
being able to make it thinking, "Let's have this tonight!" is home cooking.
Obscure seasonings are out of the question.
Measuring spoons?
Those won't see the light of day until Christmas.

Here is how I make it: "Simmered Chinese Cabbage and Pork"

These are the ingredients

When you don't have the ingredients

In this case, the things you might get stuck on are ginger and light soy sauce.
Ideally, it's fresh ginger, but a tube is fine too. Since ginger is strictly for removing the smell, use 1-2 slices per serving, or about that much from a tube.
If you're worried about children, you can use less, but I really want you to include ginger because even a tiny bit of aroma changes the flavor of the whole dish.
It's a small thing, but it makes a world of difference.

If you don't have light soy sauce, use salt and dark soy sauce.
Aim for a balance of 90% salt and 10% dark soy sauce. I want you to enjoy the sweet aroma of the Chinese cabbage.

How to make it

1. Put water in the pot. About 3 centimeters from the bottom. If there's not enough water, you can just add more later, so there's no need to measure.

2. Add the dashi powder and the sliced ginger. Cover and turn on the heat.

3. Roughly chop the Chinese cabbage.

4. Throw the Chinese cabbage into the pot. It doesn't have to be boiling yet.

5. Check the amount of water; if the Chinese cabbage is 70% submerged, you're good. If it's not enough, add more water. If you cover it and simmer, moisture will come out and the volume will decrease, so it will turn out just right.

6. Cut the pork while waiting for the water to boil. Once the pot is boiling, add the pork.

7. Add a splash of light soy sauce. That's all the seasoning you need. Mix well and cover with a lid.

8. Once it's cooked until soft, taste the broth. Aim for the flavor of udon soup. It's done.

Home cooking is just like this.

Cooking is physics.

There is a reason why I don't write down measurements.
It's because the prerequisites change depending on the family structure and the cooking utensils used.
You can't be expected to write down every single prerequisite, right?

"Simmer Chinese cabbage and pork in a ginger-scented dashi broth."

That's all there is to it. That alone makes Chinese cabbage and pork delicious. That is the logic of it.

Cooking is just about adjusting things.

Heat control, water control, and salt control.
You can cook with just these three things.
People who don't find home cooking a burden are the ones who cook by instinct.They are good at cutting corners.

If it's a hassle, just make a stew.

Chinese cabbage is sweeter and tastier when simmered until soft. It won't burn, and you can take your eyes off it for a few minutes.
Yes, heat control is cleared.

If you simmer it with a lid on, it will cook through properly even with a small amount of broth. The flavor also concentrates, which is good.
Alright, water control is cleared.

The seasoning is simply light soy sauce. You can just check it after it's cooked.
See? Salt control is cleared too.

If it's too thin, you can add some shredded kombu, or if it's too strong, you can eat it with plenty of rice; you can always work it out.
When you want something more, it's also nice to drop an egg in at the end for a moon-viewing style.
Since it's home cooking, anything goes.

In the first place, anything simmered in dashi and soy sauce is delicious. You can really taste the ingredients.
That's why you don't need a recipe.
If you add lots of ingredients, it becomes a yose-nabe (mixed hot pot).

Keep it casual every day.

If it's easy, delicious, and makes you want to eat it again, that is the truth.
Specialty cooking is fine, but that's in the realm of hobbies. It's impossible to be perfect every single day, right?
Let's just get it done quickly and easily, and then go read or write. It's okay, it'll be delicious.

Oh, right, Mr. Mille-feuille Hot Pot.

You don't look like a mille-feuille, you look like a baumkuchen!!

Afterword

Since my job involves visiting homes, I naturally hear a lot about meals. The common thread is, "I can't be bothered with complicated things."

The households that cook every day have simple thinking and simple cooking methods. Even if you just grill, simmer, or cut, you can still eat a proper, delicious meal.

Maybe I don't find cooking a burden because I only make easy and delicious dishes.
Cleaning and tidying up?
It's not like you'll die if things are a bit messy.

#IWantToLikeHouseworkToo