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Spicy Pork Sesame Hot Pot

Buta no Goma-suki

Love the rich sesame flavor with a hint of hot spice


Classic-style donabe (medium)




marinade for the port

  • 1 clove garlic, grated
  • 1 1/2 teaspoons grated ginger
  • 1 teaspoon doubanjiang (Chinese hot bean paste; optional)
  • 2 tablespoons white sesame paste (tahini is fine)
  • 1 tablespoon raw brown sugar
  • 2 tablespoons sake
  • 2 tablespoon mirin
  • 1/3 cup (80 ml) soy sauce
  • 1 tablespoon sesame oil
  • 14 oz (400 g) thinly-sliced pork butt, cut into bite-size pieces
  • 7-8 leaves medium napa cabbage, bottom half sliced crosswise into 1/2″ (1 cm) thick and upper half cut into bite-size pieces
  • 2 oz (60 g) gobo (burdock root), very thinly sliced (optional)
  • 6 oz (180 g) enoki mushrooms, trimmed and pulled apart by hand
  • 7 oz (200 g) medium-firm tofu, drained and sliced into 8 pieces
  • 1 oz (30 g) carrot, thinly-sliced crosswise
  • 1 cup (240 ml) dashi stock
  • 2 oz (60 g) nira (garlic chives), cut into 2" (5 cm) long pieces (optional)
  • 1/2 to 1 tablespoon kurozu (black vinegar) or rice vinegar (optional)
  • ground toasted white sesame seeds (optional)


    1. In a bowl, whisk together the ingredients for the marinade until smooth (gradually add the liquid ingredients so that the sesame paste won’t become lumpy). Add the pork and mix well by hand. Let the meat marinate for 15-30 minutes.
    2. In the donabe, spread the napa cabbage evenly on the bottom. Add the burdock root, and enoki mushrooms in layers and gently press the center to make room for the meat. Spread the pork with the marinade in center and make an even layer.
    3. Lay the tofu and carrot on and around the meat. Pour the dashi from the side.
    4. Cover with lid and se the donabe over medium-high heat. As soon as the broth starts to boil, turn down the heat to simmer. Simmer for about 10 minutes or until the meat is barely cooked through. Meanwhile, check a couple of times and stir the meat with tongs.
    5. Add the nira and cook for 1 minute. Stir the contents gently. Drizzle the vinegar.
    6. Serve in individual bowls at the table and enjoy with some ground sesame seeds, if you like.

    Ingredients are ready to cook.

    To finish, top with nira. If you don’t have nira, sliced scallion can be good, too.

    Stir all the ingredients and ready to serve!

        About the measurements used in our recipes

        For rice measurement, traditional Japanese rice measurement is used.
        • 1 rice-cup = 3/4 US cup = 180 ml
        Other conversions (US to metric measures)
        • 1 cup = 240 ml1
        • inch (1") = 2.5 cm
        • 1 ounce (1 oz) = 30 ml