Yosenabe bowl for the Hawaii Herald's recipe board

Prep time 20 min.
Cooking time: 20 min.
Total time: 40 min.
4 servings


¼ cup tsuyu (soup base)
¾ cup water
¼ Tbsp. cooking mirin
1 pkg. sanukiya udon
1 cup cabbage (chopped)
5 pieces shrimp (shell on)
2 fish fillets (cut into 1-inch slices)
3 shiitake mushrooms
¼ cup carrots (sliced)
5 oden fish cakes
5 pieces 1-inch tofu cubes
Ponzu dipping sauce

In your nabe (pot), create the soup base by combining the tsuyu and water together. Bring the liquid to a boil. Then carefully place mirin, udon, cabbage, shrimp, fish, shiitake, carrots, oden and tofu in the pot, lower heat to low, and simmer for 5 to 7 minutes covered. Serve in small bowl with desired amount of ponzu dipping sauce on the side.


Please enter your comment!
Please enter your name here