Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites. This time, I’m gonna make it a 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. Original Little Sheep Mongolian Hot Pot recipes.
Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Mike's Mongolian Shabu-Shabu Hot Pot is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
- Prepare ● For The Proteins:
- Make ready Thin Sliced Raw Chicken [I use thigh meat]
- Get Raw Thin Sliced Beef
- Get Raw Shrimp Or Scallops
- Get ● For The Beef & Chicken Broths:
- Prepare 1 Box (32 oz) Beef Stock
- Get 1 Box (32 oz) Chicken Stock
- Take 1 (32 oz) Seafood Stock
- Get 1 (32 oz) Vegetable Stock
- Make ready 20 Fresh Thai Chilie Peppers
- Make ready to taste Sichuan Pi Xian Hot Bean Chilie Paste
- Get to taste Sichuan Dried Red Peppercorn Blend
- Take to taste Gochujang Roasted Hot Pepper Paste
- Prepare as needed Dried Scorpion Chiles
- Make ready to taste Dried Red Thai Peppers
- Take to taste Red Pepper Flakes
- Prepare 30 Cloves Fresh Garlic [smashed - divided]
- Get 2 2" Chunks Fresh Ginger
- Take to taste Leaves of Fresh Cilantro
- Prepare 1/4 tsp Chinese 5 Spice [per side]
- Make ready to taste Leaves of Thai Basil
- Make ready 2 2" Chunks Diakon Radishes
- Get to taste Fine Minced Lemon Grass
- Get to taste Fish Sauce
- Prepare to taste Soy Sauce
- Prepare Brown Sugar [optional]
- Prepare as needed Jalapeños
- Prepare as needed Star Anise
- Prepare ● For The Vegetables:
- Prepare as needed White Onions [quartered]
- Prepare as needed Fresh Whole Mushrooms
- Make ready as needed Fresh Chinese Cabbage [bok choy - quartered]
- Get Fresh Broccoli
- Prepare ● For The Kitchen Equipment:
- Prepare Mongolian Shabu-Shabu Hot Pot
- Get Wooden Or Metal Scewers
Have a fantastically fun time cooking your meat and eating it too with this shabu-shabu hot pot recipe. As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth. While the Chinese may call it steamboat, the Japanese actually named the dish after the sounds that the ingredients make when they're swishing and swooshing beneath the surface of the boiling soup.
Steps 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!
Copper hot pot. steamboat divided into nine lattice. Hot pot or shabu-shabu gives you all of that, boiling in a bowl full of vegetables, noodles, fish cakes, and more. Hundred Degree Hot Pot is an unlimited hotpot concept in Ermita that features a rotating conveyor belt with plates of ingredients for you to choose from. In Japan, "shabu shabu" calls for just kelp steeped in hot water and then a generous dipping in a citrus soy or sesame sauce. Raw veggies like tong ho or At Little Sheep Mongolian Hot Pot — found in Vancouver, Burnaby and Richmond — long-time chef Kang Wu says the chain's proprietary broth is.
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