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Categories:Viewed: 59 - Published at: 8 years ago
Ingredients
- 500 ml Soy milk
- 800 ml Water
- 2 to 3 pieces Kombu for dashi stock
- 1 handful Bonito flakes
- 80 ml Shiro-dashi
- 50 ml Sake
- 5 tbsp Ground sesame seeds (white)
- 1 as much (to taste) Pork belly (for shabu shabu)
- 1 as much (to taste) Tofu
- 1 as much (to taste) Chinese cabbage, white part of leek, chrysanthemum greens, shiitake mushrooms, enoki mushrooms, etc.
Method
- If possible, soak the kombu in water and leave overnight.
- If you don't have time, heating the water with the kombu, and remove it just before the pot comes to a boil.
- Remove the kombu, let the broth come to a boil, add the bonito flakes (a big handful!)
- and let it cook for 4 to 5 minutes.
- Turn off the heat and leave for 1-2 minutes.
- When the bonito flakes sink to the bottom, remove with a scum skimmer or a perforated ladle while squeezing them out.
- Add the sake and shirodashi, and bring to a boil.
- Put in the soy milk and ground sesame seeds.
- It's a bit rich and salty since it will get more watery when the vegetables are added.
- If it's too salty, dilute with water.
- Don't let the broth boil or it will separate.
- The soup base is done.
- Just put whatever ingredients you like and enjoy!
- We like it with pork belly!
- Delicious eaten with yuzu pepper paste.
- Basic hotpot soup recipe:
- Hakata-style motsu hotpot - You can use the basic soup base to make motsu (giblets) hot pot too!
