Pork and Green Onion Shabu-shabu Nabe (Hot Pot)

Name: Pork and Green Onion Shabu-shabu Nabe (Hot Pot)
Yield: 2 servings
Cuisine: American
Ingredients: 3 Green onions (use a soft variety if possible); 250 grams Pork (thinly cut for shabu-shabu); 1 packages Mixed mushrooms; 800 ml Japanese soup stock (dashi); 2 tbsp Soy sauce; 1 tbsp Chinese soup stock powder; 1 tbsp Sake; 1 dash Salt, yuzu pepper, etc; 1 enough for 1 serving Frozen udon noodles

cookpad.japan @cookpad_jp

I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.

For the green onions, I recommend a soft variety such as Nanpaku, Yawahada, or Hakubijin. If using regular green onions, use only the white parts. Recipe by Kechauru recipe

cookpad.japan @cookpad_jp

For the green onions, I recommend a soft variety such as Nanpaku, Yawahada, or Hakubijin. If using regular green onions, use only the white parts. Recipe by Kechauru recipe

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Ingredients

2 servings

Ingredients to add to the hot pot
3Green onions (use a soft variety if possible)
250 gramsPork (thinly cut for shabu-shabu)
1 packagesMixed mushrooms
Hot pot broth
800 mlJapanese soup stock (dashi)
2 tbspSoy sauce
1 tbspChinese soup stock powder
1 tbspSake
Seasonings for dipping (use as much as you like):
1 dashSalt, yuzu pepper, etc
Recommended "shime" (last ingredient added to nabe)
1enough for 1 serving Frozen udon noodles

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Steps

1

Diagonally slice the green onions into very fine slices and soak in cold water to make them crunchy. Break up the mushrooms.
2

Put the hot pot broth in the earthenware pot and bring to a boil. Throw in the mushrooms first. Then cook the pieces of meat and green onions individually, swishing them in the broth with your chopsticks.
3

Wrap lots of green onions with some mushrooms in a piece of pork, dip in the salt (I recommend using rock salt), yuzu pepper, kanzuri paste (Niigata-produced chili paste) or other seasonings, and enjoy.
4

Add frozen udon noodles to the broth at the end of the meal. Season to taste with white sesame or yuzu pepper.