長ねぎ大量消費！スープしゃぶすき 
Use Up Lots of Green Onions! Soup Shabu-Suki
You can use up a lot of green onions! Plus, you can also use leafy vegetables like mizuna or lettuce.
This recipe became popular on 3/26!
The origin of this recipe: It was a menu item at an izakaya.
Use Up Lots of Green Onions! Soup Shabu-Suki
You can use up a lot of green onions! Plus, you can also use leafy vegetables like mizuna or lettuce.
This recipe became popular on 3/26!
The origin of this recipe: It was a menu item at an izakaya.
Cooking Instructions
- 1
First, thinly slice the green onions and soak them in water to remove bitterness. Soak for about 5-10 minutes. Change the water once, then drain in a colander.
- 2
While the green onions are soaking, make the soup. Add all the ★ ingredients and bring to a boil. Once it boils, drizzle in the sesame oil.
- 3
Add all the green onions. It will be a mountain, but don't worry! Cover and bring to a boil over medium heat, then reduce to low and simmer for 5-6 minutes until the green onions are tender.
- 4
Once the green onions are wilted, it's done! Optionally, add lettuce or mizuna, and enjoy with the pork shabu-shabu style, eating with the vegetables.
- 5
Beat the eggs and dip the ingredients in them to eat. The flavor is strong enough, so you don't need any dipping sauce. For a palate cleanser, grated daikon with chili is nice.
- 6
For the leftover soup, you can finish with udon, Chinese noodles, or rice porridge. If using noodles, cook them separately before adding. We prefer udon.
- 7
Thank you for the feedback! Sorry to Momojimama for posting without a comment... I was using an unfamiliar smartphone...
- 8
Increased the salt to 2 teaspoons. Adjust the salt and dashi to your liking. Since there are lots of vegetables, a slightly stronger flavor is good.
- 9
Thanks to everyone, this recipe became popular for the second time on 11/20/15! Thank you so much!
- 10
Other vegetables that go well include enoki mushrooms, pea shoots, and more, thanks to everyone's comments! Thank you all so much!
- 11
This recipe was featured in Cookpad News on 11/28/15!
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