Recipe
Kagoshima Kurobuta or Wagyu A4 shabu shabu Hot pot
INGREDIENTS:
- Kagoshima Kurobuta or Wayu A4 Shabu shabu slice
- Vegetables
- Glass noodles
- Dashi dipping sauce,
- condiments (Yuzu kosho, Spring onion, dipping dashi sauce)
- Inaniwa udon
- Kombu
DIRECTIONS:
- Pour water in a hot pot, add the kombu(Kelp), let it soak for about 30 minutes.
- Slowly simmer the water with kelp over low heat for about 10 minutes.
*Take out the kombua(kelp) right before the broth starts to boil.
- Shabu-shabu Kurobuta first in the hot pot, then add lettuce and other vegetables.
*Cook glass noodles until it is completely transparent.
- Boil Inaniwa udon in another pot for 4 minutes, add it into the pot, and enjoy.
*You don’t have to put all the ingredients at once.
*You will add more ingredients cook repeatedly as you eat.
For the Dipping sauce
- Warm the special made dipping dashi sauce in another pot.
- Put the warmed special made dipping dashi sauce into a bowl.
*Add Yuzu kosho (Citrus pepper paste) and spring onion as desire.
