Recipe: Perfect Jibuni-style Hot Pot with Thick Broth

Jibuni-style Hot Pot with Thick Broth. See great recipes for Jibuni-style Hot Pot with Thick Broth too! 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. 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.

Lightly fried tofu with an airy crunch - covered in savory Tsuyu broth and topped with. Chinese Hot Pots - This comforting Chinese Hot Pot Soup Recipe is loaded with veggies, chicken, and gluten free noodles in a savory broth. · Spicy Korean hot pot with dumplings. It's loaded with super-sized dumplings, kimchi, tofu and mushrooms. You can have Jibuni-style Hot Pot with Thick Broth using 22 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Jibuni-style Hot Pot with Thick Broth

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

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. This recipe will get you started, with one pot of simmering broth, tasty homemade shrimp balls, two flavorful. 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.

Jibuni-style Hot Pot with Thick Broth instructions

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..

I have already simplified the ingredients and using. Caribbean Hot Pot Broth with Papaya Pica SauceMcCormick. Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping SaucesSerious Eats. In short, hot pot is just a pot of boiling broth in the center of the table with a large variety of ingredients (usually raw) laid out buffet-style Types of cooktops for hotpot. Traditionally, hot pot has always been done with a gas canister and portable gas burner.