Shabu Shabu Recipe
Fresh vegetables with Udon noodles in a fish broth with Ponzu
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Ingredients
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Broth
Vegetables
Noodles
Method
Preparation
- 1
Prepare the Broth
In a large pot, combine dashi stock, soy sauce, mirin, and ponzu sauce. Bring the mixture to a gentle simmer over medium heat.
- 2
Prepare the Vegetables
While the broth is simmering, wash and chop the napa cabbage into bite-sized pieces. Slice the shiitake mushrooms, carrots, and green onions. Cut the broccoli into small florets.
- 3
Cook the Udon Noodles
In a separate pot, bring water to a boil. Add the udon noodles and cook according to package instructions, usually around 8-10 minutes. Drain and set aside.
Cooking
- 4
Combine Ingredients
Once the broth is simmering, add the prepared vegetables to the pot. Allow them to cook in the broth for about 5-7 minutes until they are tender.
- 5
Add Noodles
Add the cooked udon noodles to the pot with the vegetables and broth. Stir gently to combine and heat through for an additional 2-3 minutes.
Serving
- 6
Serve Hot
Ladle the shabu shabu into bowls, ensuring each serving has a portion of the broth, vegetables, and udon noodles. Serve with additional ponzu sauce on the side for dipping.
