Jibuni-style Hot Pot with Thick Broth
Jibuni-style Hot Pot with Thick Broth

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, jibuni-style hot pot with thick broth. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Jibuni-style Hot Pot with Thick Broth. The meat will not stick to the bottom of the pot because of the thick broth, but that also makes it hard to pick up with chopsticks. Hot pot broth - buy or make your own?

Jibuni-style Hot Pot with Thick Broth is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Jibuni-style Hot Pot with Thick Broth is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have jibuni-style hot pot with thick broth using 22 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Jibuni-style Hot Pot with Thick Broth:
  1. Make ready 1 large package Chicken thighs (or pork or beef)
  2. Make ready 1 Japanese leek (for skewering)
  3. Take 1 dash Pre-seasoning ◎Salt ◎Ginger juice
  4. Prepare 2 tsp ◎Sake
  5. Make ready 1 1/2 - 2 tablespoons Katakuriko
  6. Get 1000 ml ●Water
  7. Take 3 square pieces ● Kombu to make dashi stock
  8. Take 1 1/2 tbsp each ●Usukuchi soy sauce ●Mirin
  9. Take 2 tbsp ●Sake
  10. Make ready 2 tsp each ●Weipa ●Bonito stock granules
  11. Take 1 tsp ●Sugar
  12. Prepare 1/3 tsp ●Salt
  13. Make ready Hot pot ingredients (add whatever you prefer)
  14. Make ready 1/4 head Chinese cabbage
  15. Prepare 2 bunches Bok choy
  16. Make ready 4 Taro root
  17. Get 1/2 block Tofu
  18. Prepare 2 Chikuwa
  19. Prepare 1 Japanese leek
  20. Get 1 small or medium Carrot
  21. Make ready 1 Mushrooms (any kind)
  22. Make ready 1 ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi

Please note this is a very basic version of homemade mala hot pot soup base. I have already simplified the ingredients and using. Easy Asian Hot Pot Recipe (Homemade Hot Pot Broth!) Easy to prepare and customize, this Asian hot pot Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called.

Instructions to make Jibuni-style Hot Pot with Thick Broth:
  1. Cut the meat into bite size.
  2. Rub the ◎ ingredients into the meat. Then sprinkle the katakuriko evenly on the meat.
  3. Cut the Japanese leeks and skewer between the pieces of meat. Add oil to a frying pan and fry the skewers on both sides to seal in the umami flavor.
  4. They'll boil in the pot later, so at this point, just cook the skewers until they're 60-70% done. You could use pork or beef instead of chicken. The skewers in the photo were made with pork shoulder.
  5. Wash the taro root and microwave at 600 W for 5-6 minutes. Peel and cut in half. The size of the taro root will change cooking time so adjust for your microwave.
  6. Divide the Chinese cabbage leaves from the stems. Roughly chop the leaves and cut the stems into thin strips, almost to a julienne, so they cook easily.
  7. Cut the bok choy the same way as the Chinese cabbage. Julienne the carrots with a slicer or a knife. Cut the chikuwa into bite-size pieces.
  8. Soak the kombu in water and make dashi stock, being careful not to let it boil. Then remove the kombu and ● ingredients for seasoning. Mix in the ▲ slurry to thicken the broth.
  9. At Step 8, the broth may not seem very thick yet, but when you add the katakuriko-coated meat, it will thicken even more.
  10. Add the hot pot ingredients and simmer. The broth will be thick, so add the ingredients little by little. Be careful not to let anything burn and do not add too many ingredients while it's cooking over high heat.
  11. Serve in individual bowls. Eat with the ★ ingredients and enjoy. If the flavor of the broth gets too concentrated, add water.
  12. For the "shime" (the end of the meal), boil udon noodles, harusame noodles, soba noodles, or somen noodles in the broth. Any kind of noodles go well. I would also recommend cooking mochi cakes by dipping them in the boiling broth ("shabu-shabu").
  13. Of course, adding rice, eggs and green onions to the broth is also good. Top with shredded nori seaweed sheets or crushed sesame seeds if you like.
  14. If you're using any ingredients that release scum or takes a long time to cook, blanch first. Add any ingredients you like.

In short, hot pot is just a pot of boiling broth in the center of the table with a large variety of ingredients (usually raw) laid out buffet-style that you use to cook in the broth on the fly. Once the food has finished cooking, you scoop it out onto your personal bowl, which. Stainless steel hot pot with divider: There are various styles of stainless steel hot pots available online or at Asian grocery stores. One of the key contributing flavors to the heavenly broth is the steamed monkfish liver. It is the secret ingredient that elevates the.

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