Recipe of Favorite Jibuni-style Hot Pot with Thick Broth

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Simple Way to Make Award-winning Jibuni-style Hot Pot with Thick Broth. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Jibuni-style Hot Pot with Thick Broth, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jibuni-style Hot Pot with Thick Broth delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jibuni-style Hot Pot with Thick Broth is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can have Jibuni-style Hot Pot with Thick Broth using 22 ingredients and 14 steps. Here is how you can achieve that.

The meat will not stick to the bottom of the pot because of the thick broth, but that also makes it hard to pick up with chopsticks. So I skewered the meat to make it easy to take out of the pot. This is delicious with low-cal meat such as chicken tenders, shrimp, octopus, or seafood. The dashi broth is good for adding noodles or rice at the end to make "shime".

-Chop the vegetables finely.
-The broth is thick, so be careful and keep an eye on the heat.
-Thinly slice the Japanese leeks and shiitake mushrooms. You can use any vegetables or other ingredients you like, but if you want to add them without blanching first, choose vegetables that don't release a lot of scum. Lettuce, mizuna, and chrysanthemum greens will cook quickly. Recipe by putimiko

Ingredients and spices that need to be Prepare to make Jibuni-style Hot Pot with Thick Broth:

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