The most common of “nabe” style hot pot dishes. This quick recipe combines shrimp, tofu and fishcake. All cooked in a flavorful broth.
1 lb. shrimp, peeled, deveined 1 (20 oz.) blk. firm tofu, 2-inch x 1-inch pieces 1 block chikuwa (steamed fishcake), sliced ½ small won bok, 2-inch slices 6 stalks green onion, 2-inch lengths Broth: 3 (14.5 oz.) cans chicken broth ¼ c. Aloha shoyu ¼ c. mirin 3 TB sugar 2 TB sake
In a large saucepot over medium high heat; bring broth ingredients to a boil. Reduce heat; add remaining ingredients. Simmer 5 minutes.
Serve immediately. Optional to serve with favorite ponzu-style dipping sauce. Serves 4.