[ 𝘖𝘸𝘭 𝘩𝘰𝘰𝘵𝘴 ]
Okay ready?
Hey, I'm Martina and welcome to
 Martina's Midnight Munchies
for real because it's really late. 
[ 𝘖𝘸𝘭 𝘩𝘰𝘰𝘵 ]
We are pretty hungry, but we had an intense day.
Yeah, we're too tired to leave anymore.
And luckily we love places 
that have kitchens, as you know.
You've seen a lot of our videos where we cook. 
So, I'm gonna make a miso hotpot.
So, let's get the ingredients for hotpot 
and let's get back to the hotel and cook.
She's gonna go crazy and gettin' a bottle of wine.
Mhmm!
So, I'm gonna grab this one and anything I don't finish,
 I can really just bring back with me.
Sho-ga. This is shredded ginger.
And I think it makes, like, everything taste great.
And I'm also gonna get the shredded garlic.
Here we go. Fresh garlic.
I think this five dollar wine will suffice for my recipe
of putting wine in my mouth.
Ha ha!
Now, I'm not getting sake that's delicious.
I'm getting sake that's really, really cheap.
Because I just need something to cook with.
Ooh!
Sake milk cartons
for when you can't admit that you have a problem.
[ 𝘚𝘭𝘶𝘳𝘱! ]
[ 𝘓𝘪𝘱 𝘴𝘮𝘢𝘤𝘬 ]
Aah!
I'm gonna get this eco cup.
Heck yes, then I'm gonna grow a plant in it later.
Garlic or ginger or mochi? 
Dan: Ooh!
Let's go garlic.
Martina: Go straight to the pricey section!
Royal pork!
[ 𝘙𝘰𝘺𝘢𝘭 𝘴𝘰𝘶𝘯𝘥𝘪𝘯𝘨 𝘮𝘶𝘴𝘪𝘤 𝘱𝘭𝘢𝘺𝘴 ]
But seriously I'm gonna get the royal pork.
"Miso from Kyoto...
Dashi bag. Mitsuba. Mushrooms. Sake."
"Bottle of wine?" Question mark? 
Let's get rid of that question mark right now.
Well done. And we need to get eggs.
I'm gonna replace cabbage with bok choy.
Okay, so we're almost done. I think we've got everything.
Let's get going. Simon's offloading a lot of footage.
I'm hungry as heck.
To the hotel room.
Basically a nabe is super simple.
You're building a dashi base.
Which, I've made a lot of videos on 
explaining how to make that soup base.
Conveniently, Japan often sells
a lot of these pre-made packs.
I'm gonna add this into the pot.
You guys can see, it's just like granules.
So this is instant dashi.
If you smell it...
You smell it, Dan?
Dan: Oh!
Martina: Oh!
He went in for a deep smell. Yeah, that's um...
Dan: It smells like the sea.
Martina: It smells like the sea.
Don't worry if you're not super precise.
It's not gonna be the end of the world for your soup.
The veggies are gonna add a lot more water, as well.
So I don't want to, like, over water things.
This stuff is great. It is so very Japanese.
When I first came here,
I didn't understand what this was.
But every hot pot has this in it.
Lots of veg!
Da!
I feel like I need to develop my own 
cooking personality like all those people online.
Like, if you guys are cooking fans, name it.
Ready?
[ 𝘕𝘪𝘨𝘦𝘭𝘭𝘢 𝘝𝘰𝘪𝘤𝘦 ] Now I'm going to whip the butter.
Eh? Eh?
Simon? Eh?
Simon: Aw, that's Gordon Ramsey!
[ 𝘋𝘪𝘴𝘢𝘱𝘱𝘰𝘪𝘯𝘵𝘦𝘥 𝘮𝘶𝘴𝘪𝘤 ]
[ 𝘚𝘰𝘶𝘯𝘥 𝘰𝘧 𝘤𝘢𝘯 𝘰𝘱𝘦𝘯𝘪𝘯𝘨 ]
Martina: I love that sound.
[ 𝘔𝘢𝘳𝘵𝘪𝘯𝘢 𝘧𝘭𝘢𝘸𝘭𝘦𝘴𝘴𝘭𝘺 𝘮𝘪𝘮𝘪𝘤𝘴 𝘤𝘢𝘯 𝘰𝘱𝘦𝘯𝘪𝘯𝘨 𝘴𝘰𝘶𝘯𝘥 ]
Sake is gonna be part of this to add more flavor and 
I'm gonna be adding in a little bit of garlic and ginger.
And if you caught our gyoza livestream, 
this is leftover shoyu from that.
So I kept it as well.
Not Daiginjo,
but actually pretty good!
Pretty good for cooking cause 
mirin is like a kind of sweet sake.
I got ourselves some good old fashioned Kyoto Negi.
This stuff is so big. I can literally stand here and 
stick this onion into Dan's ear uncomfortably.
This is to me that the baguette of Japan.
Like, I love coming home with giant green onions.
I'm tired so I'm saying weird stuff, guys. 
Welcome to Martina's Midnight Munchies.
Now I'm gonna work on putting in 
some of the bigger, stocky pieces.
We're gonna toss them in, BAM! Who am I? Emeril.
I beat you guys to the comment section.
Let's get some more stemmy bits.
The reason I'm doing this is because 
this will release a lot of water and add a lot of flavor.
And this I want to cook very lightly at the end.
So it's not overcooked, 
so we have fresh veg that's like nice and healthy.
I will admit that I'm not sure if this is hard or soft tofu.
Which is a bit of a problem because it definitely 
should be hard tofu if it's going to survive the boiling.
We're gonna cut these into big chunks 
so that they don't fall apart.
Ooh.
It's feeling like it's on the medium side.
I definitely should have gotten a firmer tofu.
And look at this horrific job I just did.
What- What's happened here?
[Simon from other room:] 
What have you done?
Martina: Oh, my gosh.
Dan, look away! Look away!
See, it's like, medium firm.
Which means I'll be- have to be really careful 
when I boil this.
I'm sorry tofu.
I'm gonna keep this for breakfast in the morning.
And now you add the peanut butter.
It does look like peanut butter though, doesn't it?
You guys always make fun of me for this.
You're like, "Oh, why don't you just dump it in 
and stir at the bottom?"
I'm like, "That's not the way you're supposed to do it, y'all."
I'm gonna add in the chicken meatballs
because they take about ten minutes to cook.
[ 𝘕𝘪𝘨𝘦𝘭𝘭𝘢 𝘝𝘰𝘪𝘤𝘦 ] I'll save the rest of these chicken meatballs and make a cheeky omelette in the morning.
[ Laughter ]
Was that, like, the best sexy Nigella?
Dan: Oh, it was Nigella? Aw.
Martina: Just for a midnight snack!
Eats a raw chicken meatball!
Mushrooms are starting to cook down.
I am going to now add in the shabu shabu meat, 
and we're gonna add it bit by bit.
It's gonna cook really, really quickly.
It's gonna be like a real fast process now, so get your...
[ 𝘊𝘳𝘪𝘤𝘬𝘦𝘵𝘴 𝘤𝘩𝘪𝘳𝘱𝘪𝘯𝘨 ]
quick hat on.
Oh God. It's gonna go terribly wrong.
The hot pot's gonna be great!
Simon: I'm so excited girl, it smells so good!
>> I swear.
Simon: You're doing a great job!
>> I'm pulling through, y'all!
Simon: Hey, thanks for making this great dinner. 
Ducky, this looks so amazing.
>> No problem.
>> Woah.
Alright.
Mmm.
Mmm.
Mmm.
This is so much, like, a creamier, milkier-
>> Yeah, it's creamy, right?
>> It almost tastes like a tonkotsu, in a way.
>> Yeah, I was really tempted
to add a little of the soy milk.
>> Yeah. 
>> Because that makes it a little creamier.
>> Wow.
>> But...
And this is just, like, a couple ingredients.
You know, like this would be better 
with a little hot pepper flakes on top.
[𝘪𝘯𝘢𝘶𝘥𝘪𝘣𝘭𝘦], and stuff like that you know?
>> Mitsuba really makes it.
Mmm.
Martina: Honestly, I love cooking with you guys and chatting to the camera.
It makes me feel, like, less lonely 
when you're cooking, you know?
The base recipe is in the info box,
 but make sure you play with flavors.
Keep testing the broth until you get what you like.
The key is don't overcook the veg.
Check out 48 hours in Kyoto if you want to see 
where this video came from.
We explore inside the hotel and around Kyoto.
