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

• 3 Green onions (use a soft variety if possible)
• 250 grams Pork (thinly cut for shabu-shabu)
• 1 packages Mixed mushrooms
• 800 ml Japanese soup stock (dashi)
• 2 tbsp Soy sauce
• 1 tbsp Chinese soup stock powder
• 1 tbsp Sake
• 1 dash Salt, yuzu pepper, etc
• 1 enough for 1 serving Frozen udon noodles

1. Diagonally slice the green onions into very fine slices and soak in cold water to make them crunchy.
2. Break up the mushrooms.
3. Put the hot pot broth in the earthenware pot and bring to a boil.
4. Throw in the mushrooms first.
5. Then cook the pieces of meat and green onions individually, swishing them in the broth with your chopsticks.
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. Add frozen udon noodles to the broth at the end of the meal.
8. Season to taste with white sesame or yuzu pepper.

green onions, pork, mushrooms, soy sauce, chinese soup stock powder, sake, salt, noodles

Taken from cookpad.com/us/recipes/144188-pork-and-green-onion-shabu-shabu-nabe-hot-pot (may not work)