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The most common of “nabe” style hot pot dishes. This quick recipe combines shrimp, tofu and fishcake. All cooked in a flavorful broth.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 15 minutes | Ready In: 30 minutes
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US Metric

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
3 (14.5 oz.) cans chicken broth
¼ c. Aloha shoyu
¼ c. mirin
3 TB sugar
2 TB sake

Cooking Process:

In a large saucepot over medium high heat; bring broth ingredients to a boil. Reduce heat; add remaining ingredients. Simmer 5 minutes.

how to serve:
Serve immediately. Optional to serve with favorite ponzu-style dipping sauce. Serves 4.
User Reviewsview all rating
Reviewed on: Oct 23, 2013 By
simple and tasty