Yosenabe (Hot Pot)

¼ cup tsuyu (soup base)
¾ cup water
¼ tbsp. cooking mirin
1 pkg. sanukiya udon
1 cup cabbage (chopped)
5 pieces shrimp (shell-on)
2 fish fillets (cut into 1″ slices)
3 shiitake mushrooms
¼ cup carrots (sliced)
5 oden fish cakes
5 pieces 1″ tofu cubes
ponzu dipping sauce

In your nabe (pot), create the soup base by combining the tsuyu and water together. Bring the liquid to a boil. Then carefully place mirin, udon, cabbage, shrimp, fish, shiitake, carrots, oden and tofu in the pot, lower heat to low, and simmer for 5 to 7 minutes covered. Serve in small bowl with desired amount ponzu dipping sauce on the side.

Prep + Cook Time:

40 mins

Serving Size:

4 Servings