Yosenabe

Ingredients

1 container Firm Aloha Tofu

1 pound thinly sliced pork

8 leaves won bok

2 stalks shiro negi (see below)

2 packages fresh mushrooms of your choice such as enoki, shiitake, shimeji, etc.

Preparation of Ingredients

Cut tofu into bite-size pieces.  Cut pork and won bok into easy-to-eat size pieces.  Cut shiro negi diagonally into thin slices.  Remove stems of mushrooms and cut into easy-to-eat size pieces. 

Cooking Directions

In a pot, combine the ingredients for soup stock and bring to a boil.  Once boiled, add pork, mushrooms, vegetables and tofu in that order and eat as the ingredients are cooked.

What’s the difference between aonegi (green onion) and shironegi (thick scallions)?

Aonegi (left in the photo), which is grown green in the sun, is used as a garnish for tofu, noodles and soups and to add color to dishes, and shironegi (right in the photo), which is grown without exposure to the sun, is used in soups and nabemono (one pot dishes).