Recipe: Delicious Pork and Green Onion Shabu-shabu Nabe (Hot Pot)

Pork and Green Onion Shabu-shabu Nabe (Hot Pot). Great recipe for Pork and Green Onion Shabu-shabu Nabe (Hot Pot). I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.

Place grated Daikon radish and pork over tomatoes, top with chopped green onions. Simply put, this mysteriously-named dish is a popular style of nabemono, or Japanese hot pot, featuring paper-thin slices of tender meat and fresh vegetables cooked together in a large open pot. The name shabu shabu (pronounced shah-boo shah-boo) is taken from the sound the ingredients make when you 'swish swish' them around in the broth. You can cook Pork and Green Onion Shabu-shabu Nabe (Hot Pot) using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pork and Green Onion Shabu-shabu Nabe (Hot Pot)

1. You need of Ingredients to add to the hot pot.
2. It's 3 of Green onions (use a soft variety if possible).
3. You need 250 grams of Pork (thinly cut for shabu-shabu).
4. You need 1 packages of Mixed mushrooms.
5. It's of Hot pot broth.
6. Prepare 800 ml of Japanese soup stock (dashi).
7. It's 2 tbsp of Soy sauce.
8. It's 1 tbsp of Chinese soup stock powder.
9. You need 1 tbsp of Sake.
10. Prepare of Seasonings for dipping (use as much as you like):.
11. It's 1 dash of Salt, yuzu pepper, etc.
12. You need of Recommended "shime" (last ingredient added to nabe).
13. It's 1 of enough for 1 serving Frozen udon noodles.

Pour the soup into the pot and start cooking on high heat. Once boiling, skim the foam and fat on the surface. Serve hot with ponzu, green onion/scallion, and shichimi togarashi (Japanese seven spice). Hot Pot vs Shabu Shabu Shabu-shabu.

Pork and Green Onion Shabu-shabu Nabe (Hot Pot) step by step

1. Diagonally slice the green onions into very fine slices and soak in cold water to make them crunchy. Break up the mushrooms..
2. Put the hot pot broth in the earthenware pot and bring to a boil. Throw in the mushrooms first. Then cook the pieces of meat and green onions individually, swishing them in the broth with your chopsticks..
3. Wrap lots of green onions with some mushrooms in a piece of pork, dip in the salt (I recommend using rock salt), yuzu pepper, kanzuri paste (Niigata-produced chili paste) or other seasonings, and enjoy..
4. Add frozen udon noodles to the broth at the end of the meal. Season to taste with white sesame or yuzu pepper..

This is the Japanese hotspot dish that has an origination from the Chinese cuisines. Shabu-shabu is actually the thin slice of beef that's dipped in the seasoned broth. All Shabu Shabu Japanese Hot Pot Platters are served with seasonal vegetables and option of rice, noodles or risotto. Prime Ribeye* Tender with the mellow flavor of Prime Ribeye; Boneless Short Rib* Super flavorful and juicy with a great texture; Kurobuta Pork* Brown the pork. Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate.