Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Today I am having Shabu Shabu/ hot pot at home thanks for watching and don't forget to like and subscribe. Follow me on social media: Instagram. This Shabu Shabu Pot is very similar to the one we had at our table in a Shabu Shabu restaurant in Hawaii.
Mike's Mongolian Shabu-Shabu Hot Pot is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
- Prepare ● For The Proteins:
- Take Thin Sliced Raw Chicken [I use thigh meat]
- Get Raw Thin Sliced Beef
- Take Raw Shrimp Or Scallops
- Prepare ● For The Beef & Chicken Broths:
- Get 1 Box (32 oz) Beef Stock
- Get 1 Box (32 oz) Chicken Stock
- Get 1 (32 oz) Seafood Stock
- Prepare 1 (32 oz) Vegetable Stock
- Take 20 Fresh Thai Chilie Peppers
- Get to taste Sichuan Pi Xian Hot Bean Chilie Paste
- Prepare to taste Sichuan Dried Red Peppercorn Blend
- Prepare to taste Gochujang Roasted Hot Pepper Paste
- Get as needed Dried Scorpion Chiles
- Get to taste Dried Red Thai Peppers
- Get to taste Red Pepper Flakes
- Get 30 Cloves Fresh Garlic [smashed - divided]
- Prepare 2 2" Chunks Fresh Ginger
- Prepare to taste Leaves of Fresh Cilantro
- Get 1/4 tsp Chinese 5 Spice [per side]
- Get to taste Leaves of Thai Basil
- Make ready 2 2" Chunks Diakon Radishes
- Prepare to taste Fine Minced Lemon Grass
- Prepare to taste Fish Sauce
- Prepare to taste Soy Sauce
- Get Brown Sugar [optional]
- Prepare as needed Jalapeños
- Get as needed Star Anise
- Get ● For The Vegetables:
- Take as needed White Onions [quartered]
- Get as needed Fresh Whole Mushrooms
- Prepare as needed Fresh Chinese Cabbage [bok choy - quartered]
- Take Fresh Broccoli
- Get ● For The Kitchen Equipment:
- Take Mongolian Shabu-Shabu Hot Pot
- Prepare Wooden Or Metal Scewers
As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and. Little Sheep Chinese Shabu Shabu is a restaurant chain from North America which specializes in traditional Inner Mongolian hot pot cuisine. Shabu Shabu is a Japanese hot pot cuisine, which a large pot with broth will be served on table, and diners will add in raw ingredients, such as thinly sliced beef, pork, seafood, vegetables and cook inside the broth. After the ingredients are cooked, dip it into your customised dipping sauce and enjoy!
Instructions to make Mike's Mongolian Shabu-Shabu Hot Pot:
- In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
- Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
- Szechuan Peppercorns as desired.
- Chop your herbs and vegetables and gather your seasonings.
- Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
- Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
- Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
- Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
- Feed your desired vegetables on to separate skewers as well.
- Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
- Enjoy your extra spicy, culinary taste and tour of Chengdu, China!
For my shabu shabu, I had thinly sliced rib-eye, salmon, and vegetables with ponzu sauce and goma (sesame seed) sauce. Hot pot or hotpot, also known as soup-food or steamboat, is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table. This pot is designed for making shabu-shabu, a traditional Japanese hot pot, where thin slices of meat and various vegetables are cooked at the table-top by dipping in hot broth. With its attractive hammered aluminum design, and included lid, this pot is perfect for all varieties of hot pot dishes. Hot pot restaurant in Ulaanbaatar, Mongolia.
So that’s going to wrap this up with this exceptional food mike's mongolian shabu-shabu hot pot recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
