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We hope you got insight from reading it, now let’s go back to pork and green onion shabu-shabu nabe (hot pot) recipe. You can have pork and green onion shabu-shabu nabe (hot pot) using 13 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Pork and Green Onion Shabu-shabu Nabe (Hot Pot):
- You need Ingredients to add to the hot pot
- Get 3 Green onions (use a soft variety if possible)
- Prepare 250 grams Pork (thinly cut for shabu-shabu)
- Use 1 packages Mixed mushrooms
- Prepare Hot pot broth
- Use 800 ml Japanese soup stock (dashi)
- You need 2 tbsp Soy sauce
- You need 1 tbsp Chinese soup stock powder
- Provide 1 tbsp Sake
- Use Seasonings for dipping (use as much as you like):
- Prepare 1 dash Salt, yuzu pepper, etc
- Use Recommended "shime" (last ingredient added to nabe)
- Take 1 enough for 1 serving Frozen udon noodles
Instructions to make Pork and Green Onion Shabu-shabu Nabe (Hot Pot):
- Diagonally slice the green onions into very fine slices and soak in cold water to make them crunchy. Break up the mushrooms.
- 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.
- 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.
- Add frozen udon noodles to the broth at the end of the meal. Season to taste with white sesame or yuzu pepper.
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