Simple Way to Prepare Award-winning Soy Milk Shabu Shabu Hot Pot

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Soy Milk Shabu Shabu Hot Pot.

Soy Milk Shabu Shabu Hot Pot - Laurie G Edwards

Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, soy milk shabu shabu hot pot. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Recipe of Homemade Soy Milk Shabu Shabu Hot Pot

Soy Milk Shabu Shabu Hot Pot is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They're fine and they look fantastic. Soy Milk Shabu Shabu Hot Pot is something which I've loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook soy milk shabu shabu hot pot using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Soy Milk Shabu Shabu Hot Pot:

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

Steps to make Soy Milk Shabu Shabu Hot Pot:

  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..

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