Udon Noodle and Clam Hot Pot "Asari Udon Suki" - Japanese & Donabe Cooking

Udon Noodle and Clam Hot Pot – Asari Udon Suki
(Serves 3 – 4)

Ingredients:

(Broth)
3 1/3 cups (800 ml) dashi (http://toirokitchen.com/recipes/class...) or your choice of stock
2 tablespoons sake
2 tablespoons mirin
2 1/2 tablespoons usukuchi shoyu (light colored soy sauce) or regular soy sauce

2 servings par-cooked udon (cook for 2 – 3 minutes less than the package’s instructions, then rinsed in cold water)
1 pound (450 g) clams, cleaned
1/2 oz (15 – 20 g) dry yuba (tofu skin; can substitute with some sliced tofu)
5 oz (150 g) shimeji mushrooms, bottom end trimmed
1 negi (Japanese green onion, bottom white part only) or 3 scallions, thinly-sliced at an angle
1/2 medium carrot, sliced into 1/8” (3 mm) disks, then cut with a mold, if you like
3 oz (100 g) pea shoot or your choice of leafy green vegetable (such as mizuna, spinach, shungiku, etc.)

Kanzuri (fermented chili paste from Niigata) or your choice of condiments
Finely grated ginger

Procedure:
1. Combine the ingredients for the broth in the donabe and bring to a high simmer over medium-high heat.
2. Add the udon, clams, yuba, shimeji, and carrot. Cover with the lid and cook for a few minutes or until the clams are opened and everything is cooked through. You can check and stir a couple of times, meanwhile.
3. Serve into individual bowls with kanzuri and grated ginger on the side.

Happy Donabe Life!