Seafood Udon in Hot Pot

Ingredients

• Black pepper (to taste)
• Salt (to taste)
• Chili flakes (1 teaspoon)
• Sesame oil (1 tablespoon)
• Baby bok choy (4, halved)
• Mushrooms (8 ounces, sliced)
• Green onions (4, sliced)
• Garlic (2 cloves, minced)
• Ginger (1-inch piece, sliced)
• Sake (2 tablespoons)
• Mirin (2 tablespoons)
• Soy sauce (2 tablespoons)
• Fish stock (4 cups)
• Seafood mix (shrimp, squid, mussels) (1 pound)
• Udon noodles (8 ounces)

Instructions

1. In a large pot, bring water to a boil and cook the udon noodles according to package instructions. Drain and set aside.
2. In a separate hot pot or large pot, heat the sesame oil over medium heat.
3. Add the ginger and garlic, and sauté for a minute until fragrant.
4. Add the fish stock, soy sauce, mirin, and sake. Bring to a simmer.
5. Add the seafood mix, mushrooms, and green onions to the hot pot. Cook for 5 minutes until the seafood is cooked through.
6. Add the baby bok choy and cook for an additional 2 minutes until wilted.
7. Season with salt and black pepper to taste.
8. Divide the cooked udon noodles into serving bowls.
9. Ladle the hot pot broth and seafood mixture over the noodles.
10. Sprinkle with chili flakes for some heat, if desired.
11. Serve hot and enjoy!