I tried to experiment today. It turned out okay. Not amazing, but not gross, which is pretty good.
I really like satay sauce I found out, so I wanted to try a recipe. This was the first one I found, so I used it. For the soup I didn’t have all the ingredients as usual, so I did
3 tablespoons of Satay sauce,
one tablespoon of sweet chili sauce, about four cups of chicken soup and half a lime, also about 2 tablespoons of fish sauce. I bought pork for sukiyaki (pre-sliced) at the Mitsuwa, and also enoki mushrooms so we used that, as well as napa cabbage to put into the soup. Then I made a sesame sauce, a sort of adaptation of this, which was a combination of blended sesame seeds, sesame oil, soy sauce, rice vinegar, sugar, garlic, salt,and a little green onions, and some of the kombu dashi that I had made. We cooked the udon in the kombu dashi, and then I used that to refill the satay broth when it got low. The satay broth turned out pretty good. The sesame paste was o-k, I thought there was a little bit of bitterness, but hubby didn’t taste any, so I don’t know. The taste was a lot better once we added the garlic.
Found out sukiyaki is different from shabu shabu. Need to try that next.