Jibuni-style Hot Pot with Thick Broth. 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.

Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping SaucesSerious Eats. Easy Asian Hot Pot Recipe (Homemade Hot Pot Broth!) Easy to prepare and customize, this Monkfish Miso Nabe is a warming Japanese hotpot dish with chunks of monkfish simmered in a sake kasu and miso broth along with vegetables. You can have Jibuni-style Hot Pot with Thick Broth using 22 ingredients and 14 steps. Here is how you cook it.

Ingredients of Jibuni-style Hot Pot with Thick Broth

You need 1 large of package Chicken thighs (or pork or beef).
It's 1 of Japanese leek (for skewering).
You need 1 dash of Pre-seasoning ◎Salt ◎Ginger juice.
Prepare 2 tsp of ◎Sake.
Prepare 1 1/2 of - 2 tablespoons Katakuriko.
Prepare 1000 ml of ●Water.
You need 3 of square pieces ● Kombu to make dashi stock.
You need 1 1/2 tbsp of each ●Usukuchi soy sauce ●Mirin.
It's 2 tbsp of ●Sake.
It's 2 tsp of each ●Weipa ●Bonito stock granules.
You need 1 tsp of ●Sugar.
You need 1/3 tsp of ●Salt.
You need of Hot pot ingredients (add whatever you prefer).
You need 1/4 head of Chinese cabbage.
It's 2 of bunches Bok choy.
You need 4 of Taro root.
It's 1/2 block of Tofu.
You need 2 of Chikuwa.
It's 1 of Japanese leek.
It's 1 small of or medium Carrot.
It's 1 of Mushrooms (any kind).
You need 1 of ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi.

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. Hot pot broth - buy or make your own?

Jibuni-style Hot Pot with Thick Broth step by step

Cut the meat into bite size..
Rub the ◎ ingredients into the meat. Then sprinkle the katakuriko evenly on the meat..
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..
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..
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..
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..
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..
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..
At Step 8, the broth may not seem very thick yet, but when you add the katakuriko-coated meat, it will thicken even more..
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..
Serve in individual bowls. Eat with the ★ ingredients and enjoy. If the flavor of the broth gets too concentrated, add water..
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")..
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..
If you're using any ingredients that release scum or takes a long time to cook, blanch first. Add any ingredients you like..

Despite the fact that I enjoy making most of my Chinese food at home, I highly recommend you purchase a hot pot The Sichuan and the Mongolian ones might be the most popular, but personally I prefer Chongqing style, which features a thicker, richer broth. Mizutaki ～Hot Pot with Chicken Broth～. seafood. Jibuni -Style Chicken and Tofu. rice_noodles chicken. Hot product Vegetarian selfheating hot pot instant food spicy hotpot. self-heating cooking pots. are easy to use. Inside of the package, there are two containers, one you fill with the ingredients per the package instructions.