Recipe: Appetizing Soy Milk Shabu Shabu Hot Pot

Soy Milk Shabu Shabu Hot Pot. Delicious Japanese Soy Milk Hot Pot recipe with napa cabbage, mushrooms, and thinly sliced pork cooked in a creamy and savory soy milk broth. I often serve the soy milk hot pot with donabe, the traditional Japanese earthenware pot, but you can serve it with a different pot like Asian style. In simple terms, shabu shabu is a popular hot pot dish that is native to Japan.

One unique thing about this meal is that it's not. Shabu-shabu is a dish that is served as a pot of hot broth, heated on a burner at the table, that people dip ingredients into to cook them how they like. Lightly cook the pork such that it moves around freely in the soy milk. You can cook Soy Milk Shabu Shabu Hot Pot using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Soy Milk Shabu Shabu Hot Pot

1. You need 400 ml of "A" Soy milk.
2. Prepare 400 ml of "A" Kombu dashi soup stock.
3. It's 150 ml of "A" Dashi soy sauce (I used Yamaki brand's kappou shiro-dashi).
4. It's 1/4 of Onion.
5. It's 1 of White part of Japanese leek.
6. It's 1 tbsp of "B" Toasted sesame seeds.
7. You need 1 of as much (to taste) Silken tofu.
8. You need 1 of as much (to taste) "C" Shabu-shabu grade sliced pork.
9. You need 1 of as much (to taste) "C" Enoki mushrooms, shiitake mushrooms, mizuna, Chinese cabbage.
10. Prepare 1 of "C" Toasted sesame seeds.
11. You need 1 of "C" Dried yuzu citrus zest.
12. You need 1 of Minced green onions or scallions.
13. It's 1 of Kombu dashi soup stock.

Use Ponzu (citrus soy sauce) or other sauces such as Sesame Sauce to dip the meat and vegetables and eat. Cooked by everyone at the table, this dish is perfect for entertaining! #shabushabu #hotpot Hot Pot, or Shabu-Shabu, an Asian fondue style dish in broth. All entrees come with assorted vegetable except for vegetable melody.

Soy Milk Shabu Shabu Hot Pot instructions

1. Prepare plenty of kombu dashi soup stock by soaking the kombu in a pot full of water, then removing it right before the water comes to a boil..
2. Mince the onions as thinly as possible. Finely slice the Japanese leek into rounds. Cut the tofu into 5 cm cubes..
3. Combine all of the "A" ingredients in an earthenware pot, heat, and add half of the tofu right from Step 2 right before it comes to a boil..
4. I used Yamaki brand's "Kappou Shiro-dashi." Adjust the amount to taste..
5. When the soup from Step 3 comes to a boil, turn off the heat, and add the onion and Japanese leek from Step 2 and add the "B" toasted sesame seeds..
6. Chop the "C" ingredients into your preferred sizes, prepare the minced green onions, then it's done To me, the mizuna is essential..
7. Bring a portable stove to the table, and enjoy eating shabu shabu all together If it boils down too much, add more of the kombu dashi stock..
8. I finish the meal with ramen served in the leftover soup, but it also tastes great risotto-style; just add rice. No seasonings; just garnish with green onions..
9. At the restaurant, they also finish this off by adding rice to create a risotto-style dish. Grind black pepper over before serving..

Served with homemade sesame sauce (Gomadare) and ponzu (mix citrus with soy sauce). We specialise in a small hot pot for each. Enjoy our specialized hot pot, not only to warm your body on a cold day, but also to warm your soul while you enjoy a wonderful time with your friends and family. Hot Pot (or similarly Japanese Shabu-Shabu) is actually a fondue. Vegetables, thinly sliced meats and often noodles and/or dumplings, are added to a fondue pot with boiling broth.