Rub the clam shells together under water to clean well.
Toast both sides of the aburaage then divide into 8 equal-sized pieces.
Chop the chicken into large, bite-size pieces and the mizuna into easy-to-eat lengths. Remove the hard bottom from the shiitake mushrooms and diagonally slice the negi. Cut the tofu into easy-to-eat cubes.
Heat (A) in a pot.
Add in the order of clams, chicken, tofu, shiitake mushrooms, then udon noodles, negi, mizuna stems, aburaage and lastly mizuna leaves. Be sure that each ingredient is sufficiently cooked and eat while boiling in a hot pot. Enjoy with your condiments of choice.
Since the shells of shellfish are actually quite dirty, wash by rubbing their shells together in water.
Post your creation!
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!