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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, jibuni-style hot pot with thick broth. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Jibuni-style Hot Pot with Thick Broth is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Jibuni-style Hot Pot with Thick Broth is something that I have loved my entire life. They’re nice and they look wonderful.

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. Chinese hot pot is truly communal: Not only do you sit down to eat with all your companions, you cook the food together in the same pot of broth.

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

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. Get 1 Japanese leek (for skewering)
  3. Take 1 dash Pre-seasoning ◎Salt ◎Ginger juice
  4. Make ready 2 tsp ◎Sake
  5. Prepare 1 1/2 - 2 tablespoons Katakuriko
  6. Take 1000 ml ●Water
  7. Take 3 square pieces ● Kombu to make dashi stock
  8. Get 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. Get 1 tsp ●Sugar
  12. Get 1/3 tsp ●Salt
  13. Make ready Hot pot ingredients (add whatever you prefer)
  14. Prepare 1/4 head Chinese cabbage
  15. Take 2 bunches Bok choy
  16. Get 4 Taro root
  17. Get 1/2 block Tofu
  18. Make ready 2 Chikuwa
  19. Take 1 Japanese leek
  20. Make ready 1 small or medium Carrot
  21. Prepare 1 Mushrooms (any kind)
  22. Take 1 ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi

Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dippi… Spicy Hot Pot with Noodles EveryDay with Rachael Ray. Generally there are two types of broth for hot pot, one is spicy version (红汤 in Chinese ) and the other is clear (清汤 in Chinese)version. Please note this is a very basic version of homemade mala hot pot soup base. I have already simplified the ingredients and using.

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.

Hot pot broth - buy or make your own? Despite the fact that I enjoy making most of my Chinese food at home, I highly The Sichuan and the Mongolian ones might be the most popular, but personally I prefer Chongqing style, which features a thicker, richer broth. Chinese Hot Pot - The Broth: You could start with simple water. By the end of the meal, it will have turned into a tasty broth! Chicken broth with a few aromatics thrown in is also a good option for your Chinese hot pot soup base.

So that is going to wrap it up for this exceptional food jibuni-style hot pot with thick broth recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!