For the soup: 1 piece of konbu, half cup soy sauce, half yuzu, 1 tbsn sugar, 2 tbsp mirin, 1 tbsp cooking sake, 1tsp salt, shichimi togarashi

For the Nabe: 1 carrot, Hakusai cabbage, Enoki Mushrooms, few shiitake mushroms, tofu, thinly sliced pork

1. Put the Konbu kelp to soak in water for at least 30 mins, in the morning is even better.

2. Simmer the Konbu for 10 mins.

3. Slice and add the Yuzu, simmering for a further 10 mins while you wash and cut your vegetables.

4. Add the soy sauce, mirin, cooking sake, sugar, salt, stir well and taste adding more soy sauce for a stronger taste.

5. Remove the Konbu and yuzu, sprinkle in some shichimi.

6. Add the vegetables and pork starting with the carrots that will take longer to cook.

7. Cover and simmer for 20 mins, stirring occassionally.

8. Grate some yuzu zest over just before serving

9. Add and cook Udon noodles at the end if you feel like.

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