(NOAH) Noah dojo chankonabe recipe with Yakiniku sauce

Preparation  

1. Radish and carrot: Cut into chrysanthemum shapes. 

2. Onion: Cut into half moons.

3. Green onion: Cut into small pieces.

4. Enoki mushrooms and Shimeji mushrooms: Remove the stems and break into bite-sized pieces. 

5. Tofu: Dice it.

6. Fried tofu: Cut into 5 equal pieces.

Preparation for sauce

7. Grate the daikon radish (for the sauce). 

8. Finely chop the green onions (for the sauce). 

How to make (chankonabe pot)

1. Put water in a pot and add kelp and dashi stock. 

2. Remove the kelp just before it comes to a boil. 

3. Add sake and mirin. 

4. Add shimeji mushrooms and enoki mushrooms. 

5. Once boiling, skim off the scum and add the vegetables except for the Chinese cabbage. 

6. Once the vegetables are cooked, add the pork. 

7. Once the meat is cooked through, add the Chinese cabbage. 

8. Once the Chinese cabbage is cooked, add the fried tofu and tofu. 

9. Cover and heat for a little while and it's done. 

How to make the sauce

1. Combine grated daikon radish and chopped green onions. 

2. Add all the seasonings for the sauce. 

3. Mix well and it's done. 

*The taste of the yakiniku varies greatly depending on the type of sauce used, so adjust as you go*

Thank you to Miriam (Flame286) for sending me the recipe!

Further Noah recipes can be found here