I spent 4 hours today prepping, cleaning, chopping, cutting, slicing, dicing, and boiling to put this entire meal together for dinner. It was definitely well worth the effort.
The broth came out nicely with some extra help of Bonito soup flavoring. I added extra daikon radishes which helps sweetened the broth better. The brother should be extremely flavorful once everything is cooked…
1 piece of dry kelp – soak in cold water for about 30 min. (you can find this at most asian store in the Japanese aisle – honestly you can remove this, I did)
3 pack of Bonito Soup Flavoring (if you can’t find this, chicken broth works as well)
1 pack of Udon Noodles / Or any kind of noodles you like (prepared)
– The Vegetables
1 large daikon radish (peeled and slice thinly)
2 carrots (peeled and sliced diagonal)
1 medium nappa cabbage (washed and chopped into 1-2 inches)
1 pack of fresh/dry shitake mushrooms (if fresh, take a piece of wet napkin and wipe the top of the mushroom, cut off stems)
2 packs of enoki mushrooms (cut off the bottom)
– The Meat
1 lb. shrimps (peeled and deveined)
1 pack pre-sliced beef
1 lb. scallops
1 lbs. baby octopus (boiled for about 30-35 min. or until tender)
2 packs fresh quail eggs or can (if fresh, boil and peeled)
1 jar Ponzu Shabu (you can get this at most asian stores)
1 handful of sliced daikon radishes (grind it well in the blender)
Directions: pour half the bottle of ponzu into a bowl and put in the ground radishes and mix well. Very easy and very yummy!!
After 20-25 min. of boiling, discard the kelp. Add all 3 packet of bonito soup flavoring (this is not required, you can use chicken broth as well).