Mike's Mongolian Shabu-Shabu Hot Pot
Mike's Mongolian Shabu-Shabu Hot Pot

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Mike's Mongolian Shabu-Shabu Hot Pot is something which I’ve loved my whole life.

Today I am having Shabu Shabu/ hot pot at home thanks for watching and don't forget to like and subscribe. Follow me on social media: Instagram. Original Little Sheep Mongolian Hot Pot recipes.

To begin with this recipe, we must first prepare a few ingredients. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
  1. Make ready ● For The Proteins:
  2. Take Thin Sliced Raw Chicken [I use thigh meat]
  3. Take Raw Thin Sliced Beef
  4. Take Raw Shrimp Or Scallops
  5. Prepare ● For The Beef & Chicken Broths:
  6. Take 1 Box (32 oz) Beef Stock
  7. Make ready 1 Box (32 oz) Chicken Stock
  8. Get 1 (32 oz) Seafood Stock
  9. Prepare 1 (32 oz) Vegetable Stock
  10. Make ready 20 Fresh Thai Chilie Peppers
  11. Make ready to taste Sichuan Pi Xian Hot Bean Chilie Paste
  12. Get to taste Sichuan Dried Red Peppercorn Blend
  13. Take to taste Gochujang Roasted Hot Pepper Paste
  14. Make ready as needed Dried Scorpion Chiles
  15. Make ready to taste Dried Red Thai Peppers
  16. Get to taste Red Pepper Flakes
  17. Take 30 Cloves Fresh Garlic [smashed - divided]
  18. Take 2 2" Chunks Fresh Ginger
  19. Prepare to taste Leaves of Fresh Cilantro
  20. Get 1/4 tsp Chinese 5 Spice [per side]
  21. Prepare to taste Leaves of Thai Basil
  22. Get 2 2" Chunks Diakon Radishes
  23. Prepare to taste Fine Minced Lemon Grass
  24. Get to taste Fish Sauce
  25. Make ready to taste Soy Sauce
  26. Take Brown Sugar [optional]
  27. Make ready as needed Jalapeños
  28. Make ready as needed Star Anise
  29. Prepare ● For The Vegetables:
  30. Get as needed White Onions [quartered]
  31. Get as needed Fresh Whole Mushrooms
  32. Take as needed Fresh Chinese Cabbage [bok choy - quartered]
  33. Prepare Fresh Broccoli
  34. Prepare ● For The Kitchen Equipment:
  35. Prepare Mongolian Shabu-Shabu Hot Pot
  36. Take Wooden Or Metal Scewers

Have a fantastically fun time cooking your meat and eating it too with this shabu-shabu hot pot recipe. As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and. 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.

Instructions to make Mike's Mongolian Shabu-Shabu Hot Pot:
  1. 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.
  2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
  3. Szechuan Peppercorns as desired.
  4. Chop your herbs and vegetables and gather your seasonings.
  5. 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!
  6. 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.
  7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
  8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
  9. Feed your desired vegetables on to separate skewers as well.
  10. 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.
  11. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!

Copper hot pot. steamboat divided into nine lattice. Hot pot or shabu-shabu gives you all of that, boiling in a bowl full of vegetables, noodles, fish cakes, and more. Hundred Degree Hot Pot is an unlimited hotpot concept in Ermita that features a rotating conveyor belt with plates of ingredients for you to choose from. In Japan, "shabu shabu" calls for just kelp steeped in hot water and then a generous dipping in a citrus soy or sesame sauce. Raw veggies like tong ho or At Little Sheep Mongolian Hot Pot — found in Vancouver, Burnaby and Richmond — long-time chef Kang Wu says the chain's proprietary broth is.

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