Cooking Times

20 min
Prep Time
15 min
Cook Time
35 min
Total Time

Ingredients (8 items)

1.50 liters Dashi stock
kombu and bonito
300.00 g Thinly sliced beef
ribeye or chuck
300.00 g Napa cabbage
chopped
8.00 pieces Shiitake mushrooms
stems removed
300.00 g Tofu
firm, cubed
200.00 g Udon noodles
fresh
4.00 stalks Green onions
chopped
100.00 ml Ponzu sauce
for dipping

Instructions (6 steps)

1
Heat dashi stock in large pot or electric hot pot.
2
Arrange all ingredients on platters around the pot.
3
Add vegetables and tofu to simmering broth first.
5 minutes
4
Add beef slices and cook briefly until just done.
2 minutes
5
Add udon noodles in final minutes of cooking.
3 minutes
6
Serve communally with ponzu dipping sauce.