Most hotpot meals are arranged on weekends, because it takes longer to prepare the ingredients than to cook a home-cooked meal, and it takes longer to eat. It takes longer, and feels like a particularly time-consuming and big battle. But eating hotpot in the middle of the week can be quick and easy, just a simple soup base and one or two tastes of quality ingredients, more convenient than making home-style stir-fry. This time, we are introducing the Japanese soybean milk pot.
The Japanese soybean milk hotpot we’re going to introduce this time is supposed to be a serious soup made with woody fish and kombu, but actually it’s okay to use chicken soup in a box. For shabu-shabu, I think lighter ingredients such as fish, pork, mushrooms, tofu, vegetables, and beef should be used. Not great for shabu shabu, and even less so for the offal type used to shabu shabu spicy hotpot.
For dipping sauce, if you can buy Japanese yuzu soy sauce it’s perfect. I have a Japanese salted plum sauce that has a very unique flavor with a little soy sauce and sugar. For those who don’t have these, try making your own fruity soy sauce, a little dessert, a little vinegar and a little soy sauce.
This pot has a mild flavor, and you can cook the udon in it at the end without the burden of eating it.
Sugar Free Soymilk
Chicken soup in a box
marine fish meat
pickled plum jam
light soy sauce
How to make Japanese soybean milk pan
Wash and cut cabbage into large pieces for the base; fry tofu until golden brown, it will absorb the soup better; thinly slice chicken thigh mushrooms, or substitute with other fresh mushrooms; yard separately.
I bought semi-dried akara from a Japanese supermarket and the meat was firm and full of flavor. Soy milk is especially good with fish, either sliced or boneless. It is best to use fish that is not too fishy, such as marine fish.
Soybean milk and chicken stock in a ratio of 2:1, season with salt, bring to a boil and eat.
Semi-dried redfish with a rich flavour, firm meat that does not fall apart, a natural saltiness, no need for dipping sauce, and a very fresh soup.
This is Japanese salted plum sauce, which is salty and fruity and imagines the red shiso plums mashed up in Japan.
Add light soy sauce, sesame oil, and a bit of molasses, otherwise it will be salty. Couldn’t resist a little dried chilli powder.
I like to buy slices of pork plum, with the right ratio of fat to lean, and the price now for blackened pork and regular pork is not far off;.
Full-bodied and refreshing.
Other toppings to your liking – fish cakes, tofu, fresh mushrooms – are standard in almost all pots.
Finally cooked udon, smooth texture absorbs the sweet soup.