Yosenabe - Japanese Fondue

Preparation

1.Soak the kombu for 30 minutes in cold water.

2Start heating the water and kombu, then remove the kombu just before it boils.

3.Add the katsuobushi, bring back to a boil, then remove from heat and strain.

4.Cut all the ingredients into easy-to-eat pieces.

5.Rinse the konjac noodles.

6.Pour the strained broth into a casserole dish, add salt, soy sauce and mirin, and bring to a gentle boil.

7.First add the chicken, fish and shrimp.

8Next, add the raw vegetables.

9.Finally add the tofu and konjac, and simmer until fully cooked.

10.Serve directly at the table.

Trick :

In Japan, rice and an egg are sometimes added to make zosui, or udon, and the broth is drunk to the last drop!