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Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's mongolian shabu-shabu hot pot. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look 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 favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:

1. Take ● For The Proteins:
2. Take Thin Sliced Raw Chicken [I use thigh meat]
3. Get Raw Thin Sliced Beef
4. Get Raw Shrimp Or Scallops
5. Prepare ● For The Beef & Chicken Broths:
6. Prepare 1 Box (32 oz) Beef Stock
7. Make ready 1 Box (32 oz) Chicken Stock
8. Prepare 1 (32 oz) Seafood Stock
9. Prepare 1 (32 oz) Vegetable Stock
10. Take 20 Fresh Thai Chilie Peppers
11. Take to taste Sichuan Pi Xian Hot Bean Chilie Paste
12. Take to taste Sichuan Dried Red Peppercorn Blend
13. Take to taste Gochujang Roasted Hot Pepper Paste
14. Get as needed Dried Scorpion Chiles
15. Get to taste Dried Red Thai Peppers
16. Get to taste Red Pepper Flakes
17. Get 30 Cloves Fresh Garlic [smashed - divided]
18. Get 2 2" Chunks Fresh Ginger
19. Get to taste Leaves of Fresh Cilantro
20. Prepare 1/4 tsp Chinese 5 Spice [per side]
21. Take to taste Leaves of Thai Basil
22. Make ready 2 2" Chunks Diakon Radishes
23. Make ready to taste Fine Minced Lemon Grass
24. Make ready to taste Fish Sauce
25. Take to taste Soy Sauce
26. Get Brown Sugar [optional]
27. Take as needed Jalapeños
28. Get as needed Star Anise
29. Take ● For The Vegetables:
30. Get as needed White Onions [quartered]
31. Make ready as needed Fresh Whole Mushrooms
32. Make ready as needed Fresh Chinese Cabbage [bok choy - quartered]
33. Get Fresh Broccoli
34. Take ● For The Kitchen Equipment:
35. Make ready Mongolian Shabu-Shabu Hot Pot
36. Get 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!

Steps to make Mike's Mongolian Shabu-Shabu Hot Pot:

1. 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.
2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
3. Szechuan Peppercorns as desired.
4. Chop your herbs and vegetables and gather your seasonings.
5. 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!
6. 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.
7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
9. Feed your desired vegetables on to separate skewers as well.
10. 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.
11. 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 is going to wrap it up for this special food mike's mongolian shabu-shabu hot pot recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!