One-pot Meal with Pork and Bean Curd 　　　(Jouya Nabe)
500g sliced pork loin (buta rosu niku)
4 bunches spinach (hourensou)
2 cakes bean curd (toufu)<
A	1/2 daikon radish
	a knot of ginger (tsuchi-shouga)		tsuchi-shouga
	red pepper mixture (shichimi tougarashi)
	soy sauce
B	3 tbsp white sesame seeds paste (neri-goma)
	2 tsp sugar (satou)
	2 tsp vinegar (su)
	2 tbsp soy sauce (shouyu)
2 cups sake
1. Wash the spinach, cut into 3 parts and put in a colander. 2. Wash and peel the daikon radish. Grate the daikon radish and drain off the water. Peel the ginger and grate. 3. Cut the bean curd in 3cm cube. 4. Add sugar to sesame seeds paste and mix. Then add vinegar, soy sauce and 2 tbsp water and mix well. 5. Set the pot on a cooking stove. Put water and sake at the ratio of 5:1 in an earthen pot and boil. 6. Take sliced pork out of a refrigerator. 7. Put sesame paste mixture in individual bowl and add a little hot water if necessary. Put grated daikon radish, grated ginger, soy sauce and red pepper mixture in another individual bowl. 8. Boil the bean curd, pork and spinach in the pot and take into individual bowl. Serves 4