Recommended "shime" (last ingredient added to nabe)
Frozen udon noodles
Enough for 1 serving
Diagonally slice the green onions into very fine slices and soak in cold water to make them crunchy. Break up the mushrooms.
Put the hot pot broth in the earthenware pot and bring to a boil. Throw in the mushrooms first. Then cook the pieces of meat and green onions individually, swishing them in the broth with your chopsticks.
Wrap lots of green onions with some mushrooms in a piece of pork, dip in the salt (I recommend using rock salt), yuzu pepper, kanzuri paste (Niigata-produced chili paste) or other seasonings, and enjoy.
Add frozen udon noodles to the broth at the end of the meal. Season to taste with white sesame or yuzu pepper.
Story Behind this Recipe
I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.
For the green onions, I recommend a soft variety such as Nanpaku, Yawahada, or Hakubijin. If using regular green onions, use only the white parts.