Kanzuri Hot Pot
Kanzuri Hot Pot
Kanzuri Hot Pot
Kanzuri Hot Pot
4-6
1 hour
Enjoy traditional hot pot right at home. Whether you prep it in the kitchen or bring a hot plate out to the table, you’re sure to impress your guests.

Blanch the noodles in boiling water until tender, then drain and rinse under cold water to prevent sticking. Divide evenly between serving bowls.

In a wide sauté pan with a bit of oil, roast the shitake caps and tofu until the mushrooms are tender and the tofu is lightly browned on all sides. Divide equally between serving bowls.

In a pot with a lid, combine the stock, soy sauce, oyster sauce, sugar, and kanzuri. Bring to a boil, then reduce to a simmer. Add the onion, carrot, and celery, and simmer for 10-15 minutes to allow the vegetables to soften slightly.

Add the scallions during the last few minutes of cooking, then ladle some of the hot broth over each noodle bowl. Finish each bowl with a teaspoon of kanzuri and garnish with extra scallions. 

Kanzuri Hot Pot
Kanzuri Hot Pot
Kanzuri Hot Pot
Kanzuri Hot Pot
4-6
1 hour
Enjoy traditional hot pot right at home. Whether you prep it in the kitchen or bring a hot plate out to the table, you’re sure to impress your guests.

Blanch the noodles in boiling water until tender, then drain and rinse under cold water to prevent sticking. Divide evenly between serving bowls.

In a wide sauté pan with a bit of oil, roast the shitake caps and tofu until the mushrooms are tender and the tofu is lightly browned on all sides. Divide equally between serving bowls.

In a pot with a lid, combine the stock, soy sauce, oyster sauce, sugar, and kanzuri. Bring to a boil, then reduce to a simmer. Add the onion, carrot, and celery, and simmer for 10-15 minutes to allow the vegetables to soften slightly.

Add the scallions during the last few minutes of cooking, then ladle some of the hot broth over each noodle bowl. Finish each bowl with a teaspoon of kanzuri and garnish with extra scallions.