Soy Milk Shabu Shabu Hot Pot
Soy Milk Shabu Shabu Hot Pot

Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, soy milk shabu shabu hot pot. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Soy Milk Shabu Shabu Hot Pot is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Soy Milk Shabu Shabu Hot Pot is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have soy milk shabu shabu hot pot using 13 ingredients and 9 steps. Here is how you can achieve it.

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