Soy Milk Shabu Shabu Hot Pot
- 400 ml "A" Soy milk
- 400 ml "A" Kombu dashi soup stock
- 150 ml "A" Dashi soy sauce (I used Yamaki brand's kappou shiro-dashi)
- 1/4 Onion
- 1 White part of Japanese leek
- 1 tbsp "B" Toasted sesame seeds
- 1 as much (to taste) Silken tofu
- 1 as much (to taste) "C" Shabu-shabu grade sliced pork
- 1 as much (to taste) "C" Enoki mushrooms, shiitake mushrooms, mizuna, Chinese cabbage
- 1 "C" Toasted sesame seeds
- 1 "C" Dried yuzu citrus zest
- 1 Minced green onions or scallions
- 1 Kombu dashi soup stock
- 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.
- Mince the onions as thinly as possible.
- Finely slice the Japanese leek into rounds.
- Cut the tofu into 5 cm cubes.
- 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.
- I used Yamaki brand's "Kappou Shiro-dashi."
- Adjust the amount to taste.
- 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.
- Chop the "C" ingredients into your preferred sizes, prepare the minced green onions, then it's done To me, the mizuna is essential.
- 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.
- 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.
- At the restaurant, they also finish this off by adding rice to create a risotto-style dish.
- Grind black pepper over before serving.
soy sauce, onion, sesame seeds, much, much, much, sesame seeds, zest, green onions, stock
Taken from cookpad.com/us/recipes/169403-soy-milk-shabu-shabu-hot-pot (may not work)