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Shabu Shabu / Sukiyaki hotpot broth recipe?
posted by xx_remix on Sun, 2010-08-08 08:08
Why hello there :D
So as of maybe the past year, I've discovered Shabu Shabu (on my birthday) and I'm rather addicted.
I want to purchase a hotpot so that my boyfriend and I can enjoy Shabu Shabu & Sukiyaki at home.
2 of our favorite flavored brothes were a Spicy Miso broth, and a Sukiyaki broth.
Now, I know that there is Sukiyaki as a different meal, which is a similar version to Shabu Shabu... but I'm curious of how to recreate the sukiyaki broth for shabu shabu.
I'm assuming that sukiyaki broth for sukiyaki is more.. umm.. condensed? I cannot think of the term, and the sukiyaki broth for shabu shabu is more watered down? It's rather hard to describe.
Or would you say both brothes have the same density or amount of ingredient (since Sukiyaki actually has the food in the pot already, where as Shabu Shabu you dip your food & cook it in the boiling broth etc etc.) Ehh.. I guess I shall say is there any difference in the recipe? Would I add more water or other ingredient for it to be broth for shabu shabu?
As for spicy miso, would anyone have a clue as to how to go about recreating the broth recipe? I would think it would be simple.. i remember the broth had chili peppers floating in it.. but I can't find a recipe myself haha.
Your help would greatly appreciated!
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Sukiyaki and shabu shabu are quite different. I have a recipe for sukiyaki here with lots of explanations. I don't have a shabu shabu recipe, but it's fairly similar to torinabe (chicken hot pot) except that you use thin slices of beef or pork, and just briefly wave them around in the broth to cook them.
Adding chili peppers to any Japanese hot pot recipe is not at all traditional - I think that must have been a variation that was done at the restaurant you had them at. Nothing wrong with that of course, but since it's not traditional I can't really say what was done to the spicy version.
The Big Onigiri.
- Wherever you go, there you are. -
Hello Maki
I know they are different, but I had hard time trying to explain it. :P When we went to eat Shabu Shabu, they flavors of broth they gave us were sukiyaki and the spicy miso (but with the same eating style of shabu shabu?).
As for the Sukiyaki broth, do you think it's just a doubled-over version of the broth used in your recipe / traditional sukiyaki recipes? (Cause it doesn't look like there's much broth in sukiyaki recipes :0 ) ~
Without having eaten the versions you had, I'm afraid there's no way I can guess what they are like. They don't sound like traditional or conventional versions of either sukiyaki or shabu shabu. Why not ask them?
Hehe the restaurant was in LA xD I wish I could go back.
For some reason, I don't think any restaurant would wanna give away their secret recipes ~ >:
I guess it'll help to experiment then? O:
Miso broth can't be too hard to make, as well as experimenting with the original sukiyaki recipe :D
Sure, experimenting is the best way to crack formulas :)
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