1

Konbu 5g (Wipe the kombu well with a cloth) 　
5g of dried shiitake mushrooms (with dashi pack) 　　
↓
Change to dashi pack
(Because it saves time and you can get nutrients other than shiitake mushrooms)
Make dashi soup with 1000cc of mineral water.



Vegetables
1 carrot, 1 onion, 1 potato, 1 spring onion
4 cloves of garlic
↓
Looking at Potatoes
Carrot changed to 3/2

2

Sprinkle Taihaku sesame oil, stir-fry garlic and green onion until fragrant, and lightly grill 700g of chicken wings.
Add it to the dashi stock from Step 1, cover and simmer for 2 hours.

3

Remove the meat from the chicken wings, add the chopped vegetables and simmer for an additional hour.

4

Mix chicken wings and vegetables in a blender until they are no longer in shape.

5

Add 50cc of light soy sauce, 50cc of soy sauce, 10cc of mirin, and 5g of sugar, and boil over low heat.
↓
Shirodashi changed to 70cc

6

Make toppings.
Pork shoulder loin for shabu-shabu 200g
↓
Change to minced pork 200g
Stir-fry with Taihaku sesame oil and season with salt and pepper.

7

Add 1 bundle of chopped chives and bean sprouts and fry.

8

Boil the noodles.
Using raw noodles (right) again this time. Boil in plenty of water for 3 minutes.

9

Sesame seeds
↓
Change to boiled egg for topping
And done