Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, jibuni-style hot pot with thick broth. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Jibuni-style Hot Pot with Thick Broth is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Jibuni-style Hot Pot with Thick Broth is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have jibuni-style hot pot with thick broth using 22 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Jibuni-style Hot Pot with Thick Broth:
- Prepare package Chicken thighs (or pork or beef)
- Take Japanese leek (for skewering)
- Take Pre-seasoning ◎Salt ◎Ginger juice
- Make ready ◎Sake
- Get - 2 tablespoons Katakuriko
- Prepare ●Water
- Make ready square pieces ● Kombu to make dashi stock
- Get each ●Usukuchi soy sauce ●Mirin
- Take ●Sake
- Prepare each ●Weipa ●Bonito stock granules
- Make ready ●Sugar
- Prepare ●Salt
- Make ready Hot pot ingredients (add whatever you prefer)
- Take Chinese cabbage
- Prepare bunches Bok choy
- Get Taro root
- Prepare Tofu
- Take Chikuwa
- Prepare Japanese leek
- Get or medium Carrot
- Get Mushrooms (any kind)
- Make ready ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi
Steps to make Jibuni-style Hot Pot with Thick Broth:
- 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.
So that is going to wrap it up with this special food jibuni-style hot pot with thick broth recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
