My children love eating Shabu Shabu (Japanese hot pot) and Taiwanese hot pot. Japanese hot pot, we call &"nabe,&" typically includes a fundamental soup base using kombu or dashi. However, Chinese hot pot is much more creative, varying from super spicy hot pot to simply simple chicken broth.
We like hot pot since it not just tastes good, but it's also very easy to serve for any large party. Everybody cooks their food inside a big shared pot. Today I'll share our Taiwanese hot pot and meatball recipe which i make from time to time for warm pot, just to supply a number of cooking ingredients aside from the typical frozen options (dumplings, fish/shrimp ball, fish cake, etc). I think you'll love this particular recipe around us does!
Don’t wish to miss a recipe? Subscribe to the disposable Only One Cook book e-newsletter sent to your inbox! And keep in touch on Facebook. Google+. Pinterest. and Instagram for the latest updates. Many thanks for studying, and till the next time!
Author: Namiko Chen
Serves: 17-18 meatballs
- 1 lb ground pork
- 1 eco-friendly onion, finely chopped
- 1 negi or Tokyo, japan negi. use white-colored part, finely chopped
- 1 Tablespoons of. minced ginger root
- 1 egg yolk
- Combine all of the ingredients and seasonings inside a large bowl and blend well with hands.
- Make small balls and rest them within the fridge until you are prepared to prepare in hot pot.
Recipe by Namiko Chen of a single Cook book. All images and content on this website are protected. Don't use my images without my permission. If you’d prefer to share this recipe in your site, please re-write the recipe and connect to this publish because the original source. Thanks.
- 1-2 QT chicken broth (I personally use a natural one from Trader Joe’s)
- Water
- 2 eco-friendly onions, chopped into 2 inch pieces
- 5 garlic clove cloves sliced
- ½ inch ginger root, sliced
Hot pot ingredients
- Inside a large pot, add chicken broth and add water before the pot is half full. Add 2 eco-friendly onions (chopped), 5 garlic clove cloves (sliced), and 1 / 2 inch ginger root (sliced). Take it to some boil.
- First, then add of hard vegetables for example corns, Tokyo, japan Negi, white-colored a part of napa cabbage (close to the root), Tong Hao stem, Shiitake Mushrooms, Enoki, frozen dumplings, etc. Prepare covered.
- Once the soup boils again, reduce heat but simmer. The majority of ingredients you devote earlier aren't ready yet. Keep cooking until they're fully cooked (10-12 minutes). Meanwhile, add homemade meatballs, mochi in Aburaage, and (soft) ingredients inside it and prepare.
- Whenever you prepare sliced beef, hold a bit around the finish of chopsticks and dip it within the boiling broth. Lightly shake the beef within the broth for 15-20 seconds. The beef has become prepared to consume. Do not leave within the broth for too lengthy because it’ll harden and won’t taste nearly as good.
- Dip within the sauce you've made above to consume.
Recipe by Namiko Chen of a single Cook book. All images and content on this website are protected. Don't use my images without my permission. If you’d prefer to share this recipe in your site, please re-write the recipe and connect to this publish because the original source. Thanks.
I discovered this excellent, although not perfectly-commented recipe and i believe I ought to attempt to prepare it at some point. I had been always, always scared of cooking nabe or shabu-shabu since i really don’t learn how to eat it correctly.
For instance, would you eat it while dining like fondue-style (on the small stove up for grabs) in which the ingredients are cooking constantly? It’s ideal for meat, because the broth is hot constantly, but disastrous for vegetables, since they'll be overcooked&...
Do you know the typical ingredients for any Japanese nabe? Could it be like sukiyaki with noodles and stuff? What's the distinction between sukiyaki and nabe? Both of them are in some type of broth&... I simply feel so totally lost
Hi Alina! Haha thanks! This is extremely Early publish, so many people don’t notice it' think.
How you describe is true. We eat while dining. BUT don’t invest the components. You simply put ingredients that may be finished through the group you’re eating with (even 2 person). So when you are taking out any the majority of ingredients, you’ll add new ingredients. Usually, root vegetables are difficult to prepare, so among you'd prepare meat. I only put leafy vegetables that may be consumed by everybody&... therefore we ask like &"just how much would you like to eat?&" which means you won’t finish track of an excessive amount of napa cabbage floating within the pot.
Typical ingredients are that which you get in my shabu shabu and sukiyaki recipe. They are TYPICAL and fundamental ingredients.
Sukiyaki typically make use of a surefire pot, while &"nabe&" implies &"donabe&" the porcelain pot (appears like this: world wide web.justonecookbook.com/how-to-season-your-donabe/ ).
Sukiyaki uses soy sauce base sauce also it’s not necessarily &"broth&". It's some liquid inside, but very little liquid to prepare with. It’s much saltier therefore we eat it with raw egg (safe, not the same as American eggs) to balance the creaminess. It could sounds gross but many of people really amazed how scrumptious it's.
Anyway, typical broth for nabe is kombu broth, but it may be Awase Dashi (kombu + katsuobushi/bonito flakes)&... etc.
Well, it’s a great deal to cover in a single comment. Maybe you should check out my Hot Pot category and find out each recipe.
Thanks For Visiting Only One Cook book!
I am Nami, the writer, prepare, and professional photographer behind Only One Cook book. On me and look for the 500+ recipes within the recipe index. Be sure to sign up for my Blog and YouTube funnel !
NEVER MISS A RECIPE!
Register let's focus on FREE email updates around the latest recipes!
