Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, soy milk shabu shabu hot pot. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Soy Milk Shabu Shabu Hot Pot is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Soy Milk Shabu Shabu Hot Pot is something which I have loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Soy Milk Shabu Shabu Hot Pot:

1. Get 400 ml A Soy milk
2. Get 400 ml A Kombu dashi soup stock
3. Make ready 150 ml A Dashi soy sauce (I used Yamaki brand's kappou shiro-dashi)
4. Take 1/4 Onion
5. Make ready 1 White part of Japanese leek
6. Make ready 1 tbsp B Toasted sesame seeds
7. Prepare 1 as much (to taste) Silken tofu
8. Get 1 as much (to taste) C Shabu-shabu grade sliced pork
9. Take 1 as much (to taste) C Enoki mushrooms, shiitake mushrooms, mizuna, Chinese cabbage
10. Make ready 1 C Toasted sesame seeds
11. Prepare 1 C Dried yuzu citrus zest
12. Make ready 1 Minced green onions or scallions
13. Prepare 1 Kombu dashi soup stock

Steps 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.
10. Ready to serve and ENJOY!

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