Udon suki

Method

1. 1 Simmer kombu and dried halibut in water for 15 minutes, then strain and season with soy sauce and mirin.
2. 2 Udon suki broth is lighter and clearer than sukiyaki broth, which is often sweeter, because the udon noodles gradually absorb the salt.
3. 3 Dip the shrimp and chicken pieces into the pot for 3 minutes, then add the Chinese cabbage and enoki mushrooms.
4. 4 Add the udon noodles last; adding them too early will cause them to release starch, making the broth cloudy and thick.
5. 5 Cook the noodles for 4 minutes, then transfer to a bowl and sprinkle with chopped green onions.
6. 6 Increase the broth by adding hot broth set aside whenever the pot runs low; do not add cold water.

With an appliance

• Microwave 48 min

  Replace step 1: cook kombu and dried halibut in a deep bowl at 700W for 10 minutes, strain, and season with soy sauce and mirin; steps 4 and 5 still involve cooking udon on the stovetop for exactly 4 minutes to keep the broth clear.