Recipe of Super Quick Homemade Milky White Yakuzen Medicinal Hot Pot
Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Easiest Way to Prepare Perfect Milky White Yakuzen Medicinal Hot Pot. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Milky White Yakuzen Medicinal Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Milky White Yakuzen Medicinal Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Milky White Yakuzen Medicinal Hot Pot is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few components. You can cook Milky White Yakuzen Medicinal Hot Pot using 21 ingredients and 15 steps. Here is how you can achieve that.
I wanted to make a yakuzen medicinal hot pot that would detoxify my body to the core.
Patiently skim off the scum while focusing on your intents to make a delicious meal. Recipe by nyaop
Ingredients and spices that need to be Take to make Milky White Yakuzen Medicinal Hot Pot:
- For the chicken stock:
- 500 grams Chicken bones
- 1 leek's worth Japanese leek (green stalk)
- 1 Onion
- 1/2 Carrot
- 1 stalk's worth Celery leaves
- 1 small knob Ginger
- 1 clove Garlic
- 100 ml Sake
- Medicinal ingredients:
- 1 Asian ginseng
- 2 Jujubes
- 1 Goji berries
- For the hot pot:
- 100 ml Nibandashi (second dashi)
- 100 grams Thinly sliced pork belly
- 1/3 Japanese leek
- 1 Shiitake mushrooms
- 10 cm Burdock root
- 1 as much (to taste) Tofu
- 1 Ponzu
Instructions to make Milky White Yakuzen Medicinal Hot Pot
- Thoroughly rinse the chicken bones.
- Soak in water to remove the blood from the bones.
- Prepare your choice of flavor-adding vegetables.
- Boil vigorously over high heat. Carefully skim off any scum. Do not cover with a lid.
- This is how it should look after about an hour. The color and taste should still be light.
- Here it is after 3 hours. If you boil it longer, the taste will be richer and sweeter, and the soup will turn golden, but the flavor of the chicken broth will also be more pronounced.
- Strain the broth and discard the bones and flavor adding vegetables.
- Take a break to enjoy a simple cup of broth seasoned with salt and pepper, and garnished with the shredded white stalk of Japanese leeks, and green onions.
- Prepare your favorite medicinal herbs.
- Rehydrate the Asian ginseng and jujubes in water to soften.
- Mince a separate portion of jujubes and place them in an empty tea bag. This will add a strong sweet flavor.
- Keep the ingredients to a minimum amount. For example, simply add pork belly and grilled Japanese leeks.
- First add the medicinal herbs with the soaking liquid, the niban dashi, and burdock, and bring to a boil.
- Then add the pork belly, shiitake mushrooms, and grilled onion to finish. Do not boil the scallions.
- Serve it with yuzu ponzu sauce with a slice of sudachi citrus for added delight.
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