Nabe (Japanese Hot Pot)

Ingredients

• Chicken broth (6 cups)
• Soy sauce (1/4 cup)
• Mirin (1/4 cup)
• Sake (1/4 cup)
• Sesame oil (2 tablespoons, for drizzling)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Thinly sliced beef or pork (1 pound)
• Tofu (1 block (14 oz), cubed)
• Udon noodles (8 oz, fresh or dried)
• Assorted vegetables (4 cups, chopped (e.g., bok choy, mushrooms, carrots, napa cabbage))
• Green onions (2, sliced for garnish)

Instructions

1. In a large pot, combine the chicken broth, soy sauce, mirin, sake, minced ginger, and garlic. Bring to a boil over medium-high heat.
2. Once boiling, add the assorted vegetables and cubed tofu to the pot. Cook for about 5 minutes, allowing the vegetables to become slightly tender.
3. Next, add the thinly sliced beef or pork to the pot, stirring gently. Cook for another 5 minutes until the meat is just cooked through.
4. Add the udon noodles to the pot and cook until they are tender, about 5 minutes. If using dried noodles, refer to the package instructions for cooking time.
5. Divide the Nabe into individual bowls, garnishing each with sliced green onions.
6. Drizzle with sesame oil just before serving for an extra layer of flavor. Enjoy hot, and encourage guests to customize their bowls with additional ingredients as they cook.