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

1. 1

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

2. 2

   Break up the mushrooms.

3. 3

   Put the hot pot broth in the earthenware pot and bring to a boil.

4. 4

   Throw in the mushrooms first.

5. 5

   Then cook the pieces of meat and green onions individually, swishing them in the broth with your chopsticks.

6. 6

   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.

7. 7

   Add frozen udon noodles to the broth at the end of the meal.

8. 8

   Season to taste with white sesame or yuzu pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.