Speaking of the fun of having a hot pot, it's the last 〆 (shime). However, I often run out of soup and often give up because I am full with the pot alone.

A new proposal to "add udon as an ingredient from the beginning" to such a hot pot style. I tried "Udon Yosenabe Tsuyu" which appeared this year from Yamaki.


This product is a soup made with the hint of the local dish "Udon-suki" devised by "Mimiu" in Sakai, Osaka. In Kansai-style soup stock with three types of soup stock, urume-bushi, mackerel-bushi, and kelp, add plenty of ingredients such as chicken, white vegetables, and green onions and simmer.


When the ingredients are cooked, add frozen udon noodles (this time using Katokichi's Sanuki udon noodles). When it is boiled again, it is complete.



With the addition of smooth udon noodles, it is easy to eat vegetables with plenty of them, and the image of the author from Kanto is similar to nabeyaki udon noodles. The dashi stock works well, but the salt content is adjusted moderately, and it is delicious that you will want to drink it thoroughly with soup stock.


You can make it quickly, eat it, and put it away right away, so it's perfect for lunch. Udon yosenabe that warms from the core of your body, please add it to this winter's hot pot repertoire!