Seafood Udon Hot Pot

Ingredients

Udon noodles

200g

Sesame oil

2 tablespoons

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Fish stock

4 cups

Soy sauce

3 tablespoons

Mirin

2 tablespoons

Sake

2 tablespoons

Seafood mix (shrimp, squid, mussels)

300g

Mushrooms (shiitake or enoki)

150g, sliced

Baby bok choy

2, halved

Green onions

3, chopped

Black pepper

to taste

Salt

to taste

Chili flakes

1 teaspoon (optional)

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 minced garlic and grated ginger, sautéing for 1 minute until fragrant, being careful not to burn.
4. Pour in the fish stock, soy sauce, mirin, and sake. Stir to combine and bring to a gentle simmer.
5. Add the seafood mix, sliced mushrooms, and chopped green onions to the pot. Cook for 5 minutes, or until the seafood is cooked through and opaque.
6. Introduce the halved baby bok choy and cook for an additional 2 minutes until wilted and tender.
7. Season the broth with salt and black pepper to taste, adjusting seasoning based on your preference.
8. Divide the cooked udon noodles into serving bowls.
9. Ladle the hot pot broth and seafood mixture over the noodles in each bowl.
10. Sprinkle with chili flakes for an extra kick, if desired.
11. Serve hot and enjoy the comforting bowl of seafood udon hot pot!