How to Prepare Mike's Mongolian Shabu-Shabu Hot Pot in 12 Minutes at Home

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mike's Mongolian Shabu-Shabu Hot Pot is something which I have loved my entire life. They are nice and they look fantastic.

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 get started 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 cook it.

Ingredients

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:

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

Little Sheep Chinese Shabu Shabu is a restaurant chain from North America which specializes in traditional Inner Mongolian hot pot cuisine. A wide variety of electric shabu shabu hot pot options are available to you, such as function, material, and feature. Copper hot pot. steamboat divided into nine lattice. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth.

Instructions

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!

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. This pot is designed for making shabu-shabu, a traditional Japanese hot pot, where thin slices of meat and various vegetables are cooked at the table-top by dipping in hot broth. With its attractive hammered aluminum design, and included lid, this pot is perfect for all varieties of hot pot dishes. For my shabu shabu, I had thinly sliced rib-eye, salmon, and vegetables with ponzu sauce and goma (sesame seed) sauce. See more ideas about Hot pot, Hot pot recipe, Shabu shabu.

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