Jibuni-style Hot Pot with Thick Broth.

Jibuni-style Hot Pot with Thick Broth The end of the day extenuation often boost you over the edge and into a drive-thru window. But in fact, there are some really quick and easy recipes here to help you get a yummy and ideal meal on the table in no time.

You can cook Jibuni-style Hot Pot with Thick Broth using 22 ingredients or wanting. Here is how you achieve that.

The main ingredient Jibuni-style Hot Pot with Thick Broth

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

These recipes make in around 70 minutes from start up to finish, and 14 steps. Get ready to keep up these recipes to get you by way of a strenuous back-to-school monsoon!. Here guides how you mix 14 movesit.

Jibuni-style Hot Pot with Thick Broth hint

  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..

Cooking is action are often run by everyone, but not everyone has expertise in making the maximum Jibuni-style Hot Pot with Thick Broth, what are they?

How to make Jibuni-style Hot Pot with Thick Broth order get results that are perfect

  1. Determination package Chicken thighs (or pork or beef), Japanese leek (for skewering), Pre-seasoning ◎Salt ◎Ginger juice, ◎Sake, - 2 tablespoons Katakuriko, ●Water, square pieces ● Kombu to make dashi stock, each ●Usukuchi soy sauce ●Mirin, ●Sake, each ●Weipa ●Bonito stock granules, ●Sugar, ●Salt, Hot pot ingredients (add whatever you prefer), Chinese cabbage, bunches Bok choy, Taro root, Tofu, Chikuwa, Japanese leek, or medium Carrot, Mushrooms (any kind), ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi, the right food ingredients also affect the results of cooking, starting from selection fresh ingredients will be very good because the content of the nutrition is still very good.
  2. Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to make Jibuni-style Hot Pot with Thick Broth, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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.. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

Create all people, cooking is indeed something which is quite soft. Besides they are indeed like cooking and have will cooking that is very good, they are also smart in mixing each dish so that it becomes dish delectable. But there are those who cannot cook, so they must search and see recipes that are easy to follow.

Already know the things you need to consider when cooking Jibuni-style Hot Pot with Thick Broth? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the green bean casserole recipe simple cooking recipes