Lunch Choice 2 (bbq & Hotpot) Recipe

Marinate the pork

In a bowl combine 4 tbs soy sauce, 2 tbs brown sugar, 1 tbs sesame oil, minced garlic, grated ginger, 1 tbs gochujang (optional), and 1 tsp black pepper. Add the thinly sliced pork and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Prepare vegetables

While pork marinates, toss zucchini, red bell pepper, mushrooms, and scallions with 1 tbs vegetable oil and a pinch of salt. Set aside on a tray for grilling.

Preheat grill or pan

Heat a grill pan or outdoor grill to medium-high (about 200–230°C / 400–450°F). Oil the grates lightly to prevent sticking.

Grill pork and vegetables

Working in batches, place pork slices on the hot grill in a single layer; cook 1.5–2 minutes per side until caramelized and cooked through. Grill vegetables until tender and slightly charred, about 3–5 minutes, turning once. Remove from heat.

Finish & garnish

Arrange pork and grilled vegetables on a serving platter. Sprinkle toasted sesame seeds and scatter lemon wedges and additional scallions. Serve hot with ponzu and spicy sesame dipping sauce on the side.

Prepare the broth

In a medium pot, gently warm 1200 ml dashi or low-sodium chicken broth with the kombu (if using) over medium heat. Do not boil if kombu is present; remove kombu after 5–7 minutes.

Add mushrooms and seasonings

Add sliced shiitake mushrooms to the broth and simmer 3–4 minutes. In a small bowl, whisk 3 tbs white miso paste with a ladle of hot broth until smooth, then whisk the miso slurry back into the pot. Add 1 tbs soy sauce, 1 tsp mirin (optional), and 1 tsp white pepper. Keep broth at a gentle simmer — avoid boiling the miso.

Add proteins & vegetables

Add tofu cubes, napa cabbage, enoki mushrooms, and raw shrimp to the simmering broth. Cook 2–4 minutes until shrimp are opaque and cabbage is tender-crisp and tofu is heated through.

Add noodles and finish

Stir in 300 g cooked udon or rice noodles to warm through (about 1–2 minutes). Taste and adjust seasoning with a little more soy sauce or salt if needed. Ladle hotpot into bowls and top with sliced green onions.

Serve

Place the hotpot pot on a low portable burner at the table if available, or serve individual bowls alongside the grilled items. Offer ponzu, spicy sesame sauce, cilantro, and chili flakes for guests to customize their bites.

Arrange ponzu and spicy sesame dipping sauce in small bowls. If spicy sesame sauce needs assembly: whisk together 3 tbs tahini, 2 tbs soy sauce, 1 tbs rice vinegar or lemon juice, 1 tbs chili oil (or to taste), and a splash of water to reach dipping consistency. Garnish sauces with cilantro or scallions and offer chili flakes or shichimi togarashi to taste.