Soy Milk Shabu Shabu Hot Pot

Name: Soy Milk Shabu Shabu Hot Pot
Cuisine: American
Ingredients: 400 ml "A" Soy milk; 400 ml "A" Kombu dashi soup stock; 150 ml "A" Dashi soy sauce (I used Yamaki brand's kappou shiro-dashi); 1/4 Onion; 1 White part of Japanese leek; 1 tbsp "B" Toasted sesame seeds; 1 as much (to taste) Silken tofu; 1 as much (to taste) "C" Shabu-shabu grade sliced pork; 1 as much (to taste) "C" Enoki mushrooms, shiitake mushrooms, mizuna, Chinese cabbage; 1 "C" Toasted sesame seeds; 1 "C" Dried yuzu citrus zest; 1 Minced green onions or scallions; 1 Kombu dashi soup stock

cookpad.japan @cookpad_jp

There's a certain tofu restaurant franchise that I love, since it is reasonably priced.
I had their seasonal soy milk pork shabu-shabu dish, and it blew me away.
I tried to replicate the flavor at home... and this is the closest I could get to it.

This recipe was a big hit and on my blog.
It goes well with just about any ingredient, but if you want to try it with meat, I definitely recommend pork. Perhaps I'll try it with chicken next.

I also often prepare it without meat.
It's tasty this way, too. Recipe by *ai*

This recipe was a big hit and on my blog.
It goes well with just about any ingredient, but if you want to try it with meat, I definitely recommend pork. Perhaps I'll try it with chicken next.

I also often prepare it without meat.
It's tasty this way, too. Recipe by *ai*

cookpad.japan @cookpad_jp

This recipe was a big hit and on my blog.
It goes well with just about any ingredient, but if you want to try it with meat, I definitely recommend pork. Perhaps I'll try it with chicken next.

I also often prepare it without meat.
It's tasty this way, too. Recipe by *ai*

This recipe was a big hit and on my blog.
It goes well with just about any ingredient, but if you want to try it with meat, I definitely recommend pork. Perhaps I'll try it with chicken next.

I also often prepare it without meat.
It's tasty this way, too. Recipe by *ai*

Saved

Ingredients

400 ml"A" Soy milk
400 ml"A" Kombu dashi soup stock
150 ml"A" Dashi soy sauce (I used Yamaki brand's kappou shiro-dashi)
1/4Onion
1White part of Japanese leek
1 tbsp"B" Toasted sesame seeds
1as much (to taste) Silken tofu
1as much (to taste) "C" Shabu-shabu grade sliced pork
1as much (to taste) "C" Enoki mushrooms, shiitake mushrooms, mizuna, Chinese cabbage
1"C" Toasted sesame seeds
1"C" Dried yuzu citrus zest
1Minced green onions or scallions
1Kombu dashi soup stock

Saved

Steps

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.