Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, jibuni-style hot pot with thick broth. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This recipe will get you started, with one pot of simmering broth, tasty homemade shrimp balls, two flavorful. Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu (Jibuni) is a. The ingredients needed to make Jibuni-style Hot Pot with Thick Broth This is somewhat similar to other hot-pot (nabe) style dishes, but the cooking method is somewhat unconventional even within Japan. Jibuni begins with a starch-battered duck that is chopped, bound, and steamed.

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

To begin with this particular recipe, we have to prepare a few components. You can have jibuni-style hot pot with thick broth using 22 ingredients and 14 steps. Here is how you cook 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. Prepare 1 Japanese leek (for skewering)
3. Make ready 1 dash Pre-seasoning ◎Salt ◎Ginger juice
4. Get 2 tsp ◎Sake
5. Get 1 1/2 - 2 tablespoons Katakuriko
6. Make ready 1000 ml ●Water
7. Get 3 square pieces ● Kombu to make dashi stock
8. Take 1 1/2 tbsp each ●Usukuchi soy sauce ●Mirin
9. Take 2 tbsp ●Sake
10. Take 2 tsp each ●Weipa ●Bonito stock granules
11. Prepare 1 tsp ●Sugar
12. Prepare 1/3 tsp ●Salt
13. Prepare Hot pot ingredients (add whatever you prefer)
14. Prepare 1/4 head Chinese cabbage
15. Take 2 bunches Bok choy
16. Prepare 4 Taro root
17. Take 1/2 block Tofu
18. Prepare 2 Chikuwa
19. Prepare 1 Japanese leek
20. Take 1 small or medium Carrot
21. Prepare 1 Mushrooms (any kind)
22. Get 1 ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi

Fluffy White Bread Just Like a Babys Cheek. Kombu Tsukudani Using Leftover Dashi Kombu. Hot pot Tom yum broth home cooked. How to Prepare Taiwanese Style Hot Pot.

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.
15. Ready to serve and ENJOY!

Hot pot Tom yum broth home cooked. How to Prepare Taiwanese Style Hot Pot. Simmered in a thick soy based broth, this Kanazawa-style Simmered Chicken and Tofu (Jibuni) is a comfort food that is an iconic dish in Ishikawa prefecture. Soy Milk Hot Pot with Chicken and Chunky Vegetables. Mushroom hot pot (Beoseot jeongol) - Korean Bapsang.

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