Mike's Mongolian Shabu-Shabu Hot Pot. Today I am having "hot pot" Shabu Shabu. I made a Szechuan hot and spicy hot pot soup base. I have thinly sliced beef and.
Mongolian hot pot & traditional food.
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Like other reviews have indicated, should be use with table top.
You can have Mike's Mongolian Shabu-Shabu Hot Pot using 36 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Mike's Mongolian Shabu-Shabu Hot Pot
- It's of ● For The Proteins:.
- It's of Thin Sliced Raw Chicken [I use thigh meat].
- Prepare of Raw Thin Sliced Beef.
- It's of Raw Shrimp Or Scallops.
- Prepare of ● For The Beef & Chicken Broths:.
- You need 1 Box (32 oz) of Beef Stock.
- It's 1 Box (32 oz) of Chicken Stock.
- You need 1 (32 oz) of Seafood Stock.
- Prepare 1 (32 oz) of Vegetable Stock.
- Prepare 20 of Fresh Thai Chilie Peppers.
- Prepare to taste of Sichuan Pi Xian Hot Bean Chilie Paste.
- You need to taste of Sichuan Dried Red Peppercorn Blend.
- You need to taste of Gochujang Roasted Hot Pepper Paste.
- You need as needed of Dried Scorpion Chiles.
- It's to taste of Dried Red Thai Peppers.
- It's to taste of Red Pepper Flakes.
- Prepare 30 Cloves of Fresh Garlic [smashed - divided].
- Prepare 2 of 2" Chunks Fresh Ginger.
- Prepare to taste of Leaves of Fresh Cilantro.
- You need 1/4 tsp of Chinese 5 Spice [per side].
- You need to taste of Leaves of Thai Basil.
- It's 2 of 2" Chunks Diakon Radishes.
- It's to taste of Fine Minced Lemon Grass.
- It's to taste of Fish Sauce.
- It's to taste of Soy Sauce.
- You need of Brown Sugar [optional].
- You need as needed of Jalapeños.
- You need as needed of Star Anise.
- It's of ● For The Vegetables:.
- You need as needed of White Onions [quartered].
- Prepare as needed of Fresh Whole Mushrooms.
- You need as needed of Fresh Chinese Cabbage [bok choy - quartered].
- You need of Fresh Broccoli.
- It's of ● For The Kitchen Equipment:.
- You need of Mongolian Shabu-Shabu Hot Pot.
- It's of Wooden Or Metal Scewers.
Ask a question about YangFang Shabu. This review is the subjective opinion of an individual traveler and not of TripAdvisor LLC nor of its partners. I have always enjoyed dining in "shabu-shabu" restaurants, where customers take on the role of a chef and are delegated the arduous task of making their own meals at the table by cooking raw meat and vegetables in broth or over a grill. But nothing prepared me for that unforgettable dinner that I had at a.
Mike's Mongolian Shabu-Shabu Hot Pot step by step
- 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!.
Shabu-shabu, well-known Japanese nabe hot pot, is a dish that can be shared with friends and family. It is traditionally made in a shareable pot placed on the center of a table and is enjoyed in both homes and at restaurants. Shabu-shabu contains ingredients like thinly-sliced wagyu beef, pork, tofu. 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.