Udon-Suki with Assorted Vegetables and Seafood

Ingredients

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon sake (Japanese rice wine) 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon sugar 1 tablespoon sugar
• 8 ounces (225g) udon noodles 8 ounces (225g) udon noodles
• 8 ounces (225g) firm tofu, cut into cubes 8 ounces (225g) firm tofu, cut into cubes
• 8 ounces (225g) shrimp, peeled and deveined 8 ounces (225g) shrimp, peeled and deveined
• 8 ounces (225g) scallops 8 ounces (225g) scallops
• 8 ounces (225g) white fish fillets, cut into bite-sized pieces 8 ounces (225g) white fish fillets, cut into bite-sized pieces
• 1 cup napa cabbage, sliced 1 cup napa cabbage, sliced
• 1 cup shiitake mushrooms, sliced 1 cup shiitake mushrooms, sliced
• 1 cup enoki mushrooms 1 cup enoki mushrooms
• 1 cup sliced carrots 1 cup sliced carrots
• 1 cup sliced green onions 1 cup sliced green onions
• 1 cup bean sprouts 1 cup bean sprouts
• 1 tablespoon sesame oil (for dipping sauce) 1 tablespoon sesame oil (for dipping sauce)
• 1 tablespoon soy sauce (for dipping sauce) 1 tablespoon soy sauce (for dipping sauce)
• 1 tablespoon rice vinegar (for dipping sauce) 1 tablespoon rice vinegar (for dipping sauce)
• 1 teaspoon grated ginger (for dipping sauce) 1 teaspoon grated ginger (for dipping sauce)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 28g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat.
2. 2.
   Add the udon noodles to the pot and cook according to package instructions until al dente. Drain and set aside.
3. 3.
   Arrange the tofu, shrimp, scallops, fish fillets, napa cabbage, shiitake mushrooms, enoki mushrooms, carrots, green onions, and bean sprouts on separate plates.
4. 4.
   Place the pot with the simmering broth in the center of the table.
5. 5.
   Each person can then add their desired ingredients to the pot and cook them until tender.
6. 6.
   While the ingredients are cooking, prepare the dipping sauce by combining sesame oil, soy sauce, rice vinegar, and grated ginger in a small bowl.
7. 7.
   Once the ingredients are cooked, serve the Udon-Suki by placing a portion of noodles in each bowl and ladling the broth and cooked ingredients over them.
8. 8.
   Serve with the dipping sauce on the side.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot pot.
• Tofu — Use firm tofu to prevent it from breaking apart during cooking. Gently pat the tofu dry before cutting it into cubes to remove excess moisture.
• Seafood — Ensure that the shrimp, scallops, and fish fillets are fresh and properly cleaned before adding them to the hot pot. Cook them just until they are opaque and cooked through to maintain their tenderness.

Tips & Tricks

• Customize the ingredients based on personal preferences and availability. Add other vegetables like bok choy, snow peas, or mushrooms of your choice.
• For a spicier kick, serve the Udon-Suki with a side of chili oil or shichimi togarashi (Japanese seven spice).
• If you prefer a vegetarian version, omit the seafood and increase the amount of tofu and vegetables.
• Leftover Udon-Suki broth can be strained and stored in the refrigerator for up to 3 days. It makes a delicious base for soups or can be used as a flavorful cooking liquid for stir-fries.
• Don't forget to dip the cooked ingredients in the sesame soy dipping sauce for an extra burst of flavor.

Serving advice

Serve the Udon-Suki hot pot with individual bowls, chopsticks, and spoons. Encourage everyone to create their own unique combinations of noodles, vegetables, and seafood. Garnish with fresh cilantro or sliced green onions for added freshness and color.

Presentation advice

Present the Udon-Suki hot pot at the center of the table, surrounded by the plates of raw ingredients. This allows for an interactive and communal dining experience. The vibrant colors of the vegetables and seafood will create an enticing display.