Ryuji's "This Is Fine Hot Pot" is a comforting dish where the delicious flavors of vegetables and sausages melt together. The exquisite combination of kombu dashi and butter warms both body and soul. Finish with Salt Butter Abura Soba for a satisfying meal from start to finish. Easy to make and guaranteed to be a hit!
Ingredients
Main Ingredients (2 servings)
- Napa Cabbage 200g
- Shimeji Mushrooms 100g
- Sausages 2 bags
- Yakisoba Noodles 1 bag
Seasonings
- Water 250cc
- Kombu Dashi 1½ tsp
- Salt 2 pinches
- Soy Sauce 1 tsp
- Butter 10g
- Black Pepper to taste
- [A] Aji-shio (seasoned salt) to taste
- [A] Garlic Powder to taste
- [A] Black Pepper to taste
- Grain Mustard to taste
Steps
- Coarsely chop 200g Napa Cabbage.
- Add the chopped Napa Cabbage and 100g Shimeji Mushrooms (broken apart by hand) to the pot.
- Add all 2 bags of Sausages to the pot.
- Add 250cc Water, 1½ tsp Kombu Dashi, 2 pinches Salt, and 1 tsp Soy Sauce to the pot.
- Cover and simmer for 15 minutes. [Pro Tip!] The sausages will release a delicious broth, and boiling them will make their skins crisp.
- After simmering, add Black Pepper to taste and 10g Butter to the pot.
- Cover again and wait until the butter has melted. This completes the "This Is Fine Hot Pot".
- For the finisher, heat 1 bag of Yakisoba Noodles in its bag in the microwave for 1½ minutes and loosen. [Pro Tip!] Microwaving prevents the noodles from absorbing too much liquid when added to the pot.
- Add the loosened Yakisoba Noodles to the remaining soup in the pot.
- Add [A] Aji-shio (seasoned salt) to taste, [A] Garlic Powder to taste, and [A] Black Pepper to taste and mix well. This completes the "Salt Butter Abura Soba Finisher".
- For a change of flavor, it's also delicious to serve with Grain Mustard.
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