How to Make Ultimate Mike's Mongolian Shabu-Shabu Hot Pot

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mike's mongolian shabu-shabu hot pot. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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. Make ready Beef Stock
7. Get Chicken Stock
8. Make ready Seafood Stock
9. Make ready Vegetable Stock
10. Make ready Fresh Thai Chilie Peppers
11. Make ready Sichuan Pi Xian Hot Bean Chilie Paste
12. Make ready Sichuan Dried Red Peppercorn Blend
13. Take Gochujang Roasted Hot Pepper Paste
14. Make ready Dried Scorpion Chiles
15. Make ready Dried Red Thai Peppers
16. Get Red Pepper Flakes
17. Take Fresh Garlic [smashed - divided]
18. Get 2" Chunks Fresh Ginger
19. Get Leaves of Fresh Cilantro
20. Make ready Chinese 5 Spice [per side]
21. Prepare Leaves of Thai Basil
22. Make ready 2" Chunks Diakon Radishes
23. Prepare Fine Minced Lemon Grass
24. Make ready Fish Sauce
25. Prepare Soy Sauce
26. Prepare Brown Sugar [optional]
27. Make ready Jalapeños
28. Make ready Star Anise
29. Make ready ● For The Vegetables:
30. Make ready White Onions [quartered]
31. Take Fresh Whole Mushrooms
32. Make ready Fresh Chinese Cabbage [bok choy - quartered]
33. Get Fresh Broccoli
34. Take ● For The Kitchen Equipment:
35. Make ready Mongolian Shabu-Shabu Hot Pot
36. Take Wooden Or Metal Scewers

A large pot of boiling water is positioned at the center of the table and thin slices of beef are cooked in the hot liquid alongside vegetables, mushrooms, and tofu. Shabu-shabu (also spelled syabu-syabu?) is a Japanese variant of hot pot. The name shabu-shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces, but it is considered to be more savory and.

Steps 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!

The name shabu-shabu is derived from the "swish swish" sound of cooking the meat in the pot. The dish is related to sukiyaki in style, in that both use thinly sliced meat and vegetables and are usually served with dipping sauces, but it is considered to be more savory and. I'd like to buy a hot pot for a friend of mine for her birthday (for entirely selfish reasons). I've been looking online, and can't really tell what the best method would be. It looks like an electric hotpot would be easiest.

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