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Recipe of Award-winning Jibuni-style Hot Pot with Thick Broth

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Jibuni-style Hot Pot with Thick Broth

Before you jump to Jibuni-style Hot Pot with Thick Broth recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

Healthy eating is today a good deal more popular than in the past and rightfully so. There are numerous health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, simply making some minor changes can positively affect day-to-day eating habits.

Initially, you should be extremely careful when food shopping that you don't automatically put things in your shopping cart that you don't wish to eat. As an example, most likely you have never checked the box of your favorite cereal to see how much sugar it contains. A good healthy substitute can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy daily. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Hence, it should be fairly obvious that it's not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let's go back to jibuni-style hot pot with thick broth recipe. To make jibuni-style hot pot with thick broth you need 22 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Jibuni-style Hot Pot with Thick Broth:

  1. Prepare 1 large of package Chicken thighs (or pork or beef).
  2. Take 1 of Japanese leek (for skewering).
  3. Get 1 dash of Pre-seasoning ◎Salt ◎Ginger juice.
  4. Prepare 2 tsp of ◎Sake.
  5. You need 1 1/2 of - 2 tablespoons Katakuriko.
  6. You need 1000 ml of ●Water.
  7. Use 3 of square pieces ● Kombu to make dashi stock.
  8. Take 1 1/2 tbsp of each ●Usukuchi soy sauce ●Mirin.
  9. Take 2 tbsp of ●Sake.
  10. Get 2 tsp of each ●Weipa ●Bonito stock granules.
  11. Prepare 1 tsp of ●Sugar.
  12. Provide 1/3 tsp of ●Salt.
  13. Prepare of Hot pot ingredients (add whatever you prefer).
  14. Get 1/4 head of Chinese cabbage.
  15. Get 2 of bunches Bok choy.
  16. Use 4 of Taro root.
  17. Take 1/2 block of Tofu.
  18. Prepare 2 of Chikuwa.
  19. Provide 1 of Japanese leek.
  20. Take 1 small of or medium Carrot.
  21. Prepare 1 of Mushrooms (any kind).
  22. Use 1 of ★Grated ginger ★yuzu pepper paste ★spicy mustard ★ichimi spice★wasabi.

Instructions to make Jibuni-style Hot Pot with Thick Broth:

  1. Cut the meat into bite size..
  2. Rub the ◎ ingredients into the meat. Then sprinkle the katakuriko evenly on the meat..
  3. Cut the Japanese leeks and skewer between the pieces of meat. Add oil to a frying pan and fry the skewers on both sides to seal in the umami flavor..
  4. They'll boil in the pot later, so at this point, just cook the skewers until they're 60-70% done. You could use pork or beef instead of chicken. The skewers in the photo were made with pork shoulder..
  5. Wash the taro root and microwave at 600 W for 5-6 minutes. Peel and cut in half. The size of the taro root will change cooking time so adjust for your microwave..
  6. Divide the Chinese cabbage leaves from the stems. Roughly chop the leaves and cut the stems into thin strips, almost to a julienne, so they cook easily..
  7. Cut the bok choy the same way as the Chinese cabbage. Julienne the carrots with a slicer or a knife. Cut the chikuwa into bite-size pieces..
  8. Soak the kombu in water and make dashi stock, being careful not to let it boil. Then remove the kombu and ● ingredients for seasoning. Mix in the ▲ slurry to thicken the broth..
  9. At Step 8, the broth may not seem very thick yet, but when you add the katakuriko-coated meat, it will thicken even more..
  10. Add the hot pot ingredients and simmer. The broth will be thick, so add the ingredients little by little. Be careful not to let anything burn and do not add too many ingredients while it's cooking over high heat..
  11. Serve in individual bowls. Eat with the ★ ingredients and enjoy. If the flavor of the broth gets too concentrated, add water..
  12. For the "shime" (the end of the meal), boil udon noodles, harusame noodles, soba noodles, or somen noodles in the broth. Any kind of noodles go well. I would also recommend cooking mochi cakes by dipping them in the boiling broth ("shabu-shabu")..
  13. Of course, adding rice, eggs and green onions to the broth is also good. Top with shredded nori seaweed sheets or crushed sesame seeds if you like..
  14. If you're using any ingredients that release scum or takes a long time to cook, blanch first. Add any ingredients you like..

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