Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, pork and green onion shabu-shabu nabe (hot pot). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Pork and Green Onion Shabu-shabu Nabe (Hot Pot). I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.
Pork and Green Onion Shabu-shabu Nabe (Hot Pot) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Pork and Green Onion Shabu-shabu Nabe (Hot Pot) is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have pork and green onion shabu-shabu nabe (hot pot) using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pork and Green Onion Shabu-shabu Nabe (Hot Pot):
- Take Ingredients to add to the hot pot
- Get 3 Green onions (use a soft variety if possible)
- Get 250 grams Pork (thinly cut for shabu-shabu)
- Make ready 1 packages Mixed mushrooms
- Take Hot pot broth
- Prepare 800 ml Japanese soup stock (dashi)
- Take 2 tbsp Soy sauce
- Get 1 tbsp Chinese soup stock powder
- Prepare 1 tbsp Sake
- Make ready Seasonings for dipping (use as much as you like):
- Get 1 dash Salt, yuzu pepper, etc
- Prepare Recommended "shime" (last ingredient added to nabe)
- Make ready 1 enough for 1 serving Frozen udon noodles
Shabu-shabu hot pot is prepared by submerging a very thin slice of meat or a piece of vegetable in a pot of broth made with kelp , and swishing it back and forth several times. The familiar swishing sound is where the dish gets its name. The name shabu shabu (pronounced shah-boo shah-boo) is taken from the sound the ingredients make when you 'swish swish' them around in the broth. green onions, chopped; Instructions. Rehydrate Harusame by soaking in boiling water for a couple of minutes, and strain.
Steps to make Pork and Green Onion Shabu-shabu Nabe (Hot Pot):
- Diagonally slice the green onions into very fine slices and soak in cold water to make them crunchy. Break up the mushrooms.
- Put the hot pot broth in the earthenware pot and bring to a boil. Throw in the mushrooms first. Then cook the pieces of meat and green onions individually, swishing them in the broth with your chopsticks.
- Wrap lots of green onions with some mushrooms in a piece of pork, dip in the salt (I recommend using rock salt), yuzu pepper, kanzuri paste (Niigata-produced chili paste) or other seasonings, and enjoy.
- Add frozen udon noodles to the broth at the end of the meal. Season to taste with white sesame or yuzu pepper.
The pot in which shabu shabu is cooked is called a nabe (なべ). There are a couple main types of nabe pots. Donabe (土鍋) This is a clay earthenware pot. The designs can be quite intricate and beautiful. The clay material allows the pot to retain heat for a long time even after turning off the burner.
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