Ingredients:
- Gadre Surimi Hot Pot Flakes
- Chikuwa
- Nappa cabagge
- Bok choy
- Green onions
- Mushrooms
- Kaiware sprouts
- Tofu
- Shirataki noodles
- Chili flakes
- Konbu sheet (kelp)
- 1 cup Mirin
- 1 cup Sake
- 1/4 cup Soy sauce
- 1 tbsp Dashi powder
- 2 cups Water
Preperation / Cooking:
- Wash and prep your vegetables: Nappa cabagge, bok choy, carrots, green onions, mushrooms, kaiware sprouts.
- Cut tofu into small squares and put onto a plate with shirataki noodles and vegetables.
- For the broth: Add 2 cups of water to a pot, add a Konbu (kelp) sheet and let boil for a few minutes. After boiled, remove the Konbu sheet. Incorporate 1 cup of Mirin, 1 cup of Sake and 1 tbsp of Dashi powder (Bonito powder) and mix well. Add 1/4 cup of soy sauce and lower the heat.
- Proceed to add the vegetables, tofu and noodles into the pot and let boil in low heat until the veggies become soft.
- Add Chikuwa and Surimi hot pot flakes and cover the pot with lid, bring the heat to high and let boil for a few minutes.
- Add some chili flakes for some kick, serve and enjoy!
