Recipe
Shabu skewers
food Food type Main Ingredients Take time Serve Fusion food Mala Hot Pot and Shabu Pork BBQ chicken 50 minutes 5 places ingredient 40 grams of CP ready-to-cook soft chicken breast 1/2 tube CP egg tofu 2 pieces of sliced ham and bacon 1 piece smoked chicken hotdog 3 pieces smoked chicken cocktail sausage 3 pieces of bologna 3 pieces of chili bologna 40 grams of frozen seasoned young pork 40 grams of frozen sesame oil seasoned tender pork 40 grams of frozen black pepper seasoned young pork 3 pieces of fish tofu 3 meatballs 2 pieces of pork sausage 2 pieces of crab sticks 1 piece fresh shrimp 3 pieces frozen squid 40 grams broccoli 40 grams broccoli 40 grams baby corn 40 grams carrots 30 grams Chinese cabbage 30 grams morning glory 10 grams of golden needle mushrooms 2 pieces of pork ham wrapped in golden needle mushrooms 30 grams of enoki mushrooms 30 grams of glass noodles 30 grams of noodles 30 grams of glass noodles 50 grams of concentrated dried fish soup, Aero brand (black soup ingredients) 10 grams of dried shiitake mushrooms (dark soup ingredient) 2 liters of water (dark soup ingredients) 20 grams of granulated sugar (dark soup ingredient) 50 grams of onion (dark soup ingredient) 20 grams ginger (dark soup ingredient) 10 grams of spring onion (dark soup ingredient) 40 grams mirin (dark soup ingredient) 3 liters of water (clear soup ingredients) 20 grams of salt (clear soup ingredient) 500 grams of chicken frame (clear soup ingredients) 20 grams of granulated sugar (clear soup ingredient) 20 grams of chicken seasoning powder (clear soup ingredient) 25 grams of light soy sauce (clear soup ingredient) 40 grams of Chinese garlic (clear soup ingredient) 100 grams of onion (clear soup ingredient) 10 grams ground pepper (clear soup ingredient) 20 grams of shiitake mushrooms (clear soup ingredient) 70 grams of tomato sauce (sukiyaki dipping sauce ingredient) 270 grams of chili sauce (sukiyaki dipping sauce ingredient) 60 grams of fermented bean curd (sukiyaki sauce ingredient) 30 grams oyster sauce (sukiyaki dipping sauce ingredient) 25 grams of light soy sauce (sukiyaki dipping sauce ingredient) 40 grams of sugar (sukiyaki dipping sauce ingredient) 10 grams sesame oil (sukiyaki dipping sauce ingredient) 150 grams of water (sukiyaki sauce ingredients) 20 grams of Chinese garlic (sukiyaki dipping sauce ingredient) 20 grams coriander root (sukiyaki sauce ingredient) 20 grams of roasted white sesame seeds (sukiyaki dipping sauce ingredient) 5 grams of salt (sukiyaki dipping sauce ingredient) 20 grams of chopped red chili peppers (sukiyaki dipping sauce ingredient) As desired, lime juice (sukiyaki dipping sauce ingredient) 100 grams of shoyu or soy sauce (Ponzu dipping sauce ingredient) 30 grams of rice vinegar (Ponzu dipping sauce ingredient) 10 grams mirin (ponzu dipping sauce ingredient) 10 grams of sugar (Ponzu dipping sauce ingredient) 40 grams lemon juice (Ponzu dipping sauce ingredient) 50 grams of black soup stock (ingredients for ponzu dipping sauce) Preparation Black Soup To make the black soup, bring water to a boil, then add dried shiitake mushrooms, onions, spring onions, ginger, rock sugar, concentrated dried fish stock, and mirin. Boil until the vegetables are cooked. Clear soup Make a clear soup by washing the chicken carcass and removing the fat. Drain the water and then add it to the boiling water. Add the onion, Chinese garlic, and mushrooms. Turn on the heat and do not stir. Wait until it boils and then reduce the heat. Season with rock sugar, salt, chicken seasoning powder, white soy sauce, and ground pepper. Suki dipping sauce Blend coriander root, garlic, chili, oyster sauce, light soy sauce, sugar, water, salt, tomato sauce and chili, fermented bean curd, sesame oil. Blend everything together. Bring to a boil, turn off the heat and add sesame seeds. Ponzu dipping sauce Mix all ingredients together and stir until sugar dissolves. How to cook Shabu skewers Skewer the CP ready-to-cook chicken breast and other ingredients. Boil the skewered ingredients in various soup bases and eat with your favorite dipping sauce.
Learn more
Gangster Yakiniku Set
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 20 minutes 4 places ingredient 60 grams of Aero brand soybean oil 20 grams minced garlic 200 grams of sliced pork belly 200 grams of sliced pork loin 200 grams of sliced pork neck 300 grams sliced beef 5 slices of carrot, cut into thin slices 100 grams sliced onion 20 grams sliced shiitake mushrooms 60 grams bean sprouts 200 grams of Chinese cabbage kimchi 1 block of frozen udon, Aero brand (boiled) 800 grams of cooked Japanese rice, Aero brand 200 grams of yakiniku sauce 600 grams of hydroponic lettuce for wrapping 50 grams of sliced garlic 50 grams of sliced green chili peppers Shredded seaweed (topping) Chopped green onions (for garnish) Roasted white sesame seeds (to sprinkle on top) 1.5 liters of soy sauce (yakiniku sauce ingredient) 1 kg white sugar (yakiniku sauce ingredient) 150 g peeled onion (yakiniku sauce ingredient) 150 g peeled red apple (yakiniku sauce ingredient) 10 grams peeled ginger (yakiniku sauce ingredient) 1 clove of Chinese garlic, peeled (yakiniku sauce ingredient) 1 tablespoon miso (yakiniku sauce ingredient) 2 tablespoons sake (yakiniku sauce ingredient) 1 tablespoon seven-color chili powder (yakiniku sauce ingredient) 2 tablespoons roasted white sesame seeds (yakiniku sauce ingredient) 2 tablespoons sesame oil (yakiniku sauce ingredient) Preparation Yakiniku sauce Blend the onion, apple, ginger and garlic until smooth. Gradually add the soy sauce, a little at a time. Mix all the remaining ingredients and bring to a boil just until the sugar dissolves. Prepare ingredients for serving Arrange the pork and beef on a plate and arrange the salad greens beautifully. Arrange the stir-fry vegetables (minced garlic, carrots, onions, mushrooms, and bean sprouts in a bowl). Place kimchi, boiled udon, lettuce for wrapping, garlic, chili, seaweed, spring onion, white sesame seeds in separate bowls. Put oil and yakiniku sauce into a squeeze bottle. Scoop rice into a Japanese bowl with a lid. Serve by placing a gas cylinder stove, a Korean pan, and a spatula and tongs. Yakinikudon (grilled beef on rice) Add oil to a pan, stir-fry the onion and beef until cooked. Add the yakiniku sauce and stir-fry until well combined. Place on top of Japanese rice and garnish with seaweed, spring onion and roasted white sesame seeds. Yakiniku (grilled pork, grilled beef, wrapped in vegetables and kimchi) Pour a small amount of yakiniku sauce over the pork and meat and grill in a pan until cooked. Eat by wrapping it in lettuce leaves, eat with kimchi, sliced garlic, green chili, and pour a little yakiniku sauce. Yaki Kimuchi Udon (Kimchi Stir-Fried Udon) Add oil to a pan, add garlic and stir fry a little, add kimchi and stir fry for 15 seconds. Add pork or beef and stir-fry until 50% cooked. Add carrots, onions, mushrooms, and bean sprouts and stir-fry until almost cooked. Add udon noodles, then 40 grams of yakiniku sauce and stir-fry until well combined. Arrange on a plate and garnish with seaweed, spring onion and white sesame seeds.
Learn more
Shabu soup delivery
food Food type Main Ingredients Take time Serve Japan Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient 100 grams of frozen pork shabu shank (what goes in the pot) 100 grams, Community Kitchen, frozen pork neck for shabu 100 grams, Community Kitchen, frozen pork belly, peeled and rolled, shabu 100 grams of frozen pork belly for shabu, Krua Chum Chon 4 grams aro wakame seaweed 6 fresh shiitake mushrooms 40 grams Japanese leeks 80 grams of white tofu 40 grams carrots 70 grams of Chinese kale 100 grams of Chinese cabbage 100 grams of shredded cabbage 4 Emperor's Chinese Kale 200 grams of konjac noodles or udon noodles 70 grams aro concentrated dried fish soup (shabu soup) 530 grams water 20 grams sliced shiitake mushrooms 40 grams of onion 30 grams Japanese leeks 2 pieces of sliced pork belly As required aro Suki sauce packet (dipping sauce) As requested aro ponzu sauce Lemon As desired, chopped Japanese leeks As desired, chopped red chili peppers 2-layer takeaway cup Sauce cup Preparation Things put in the pot Put everything in a pot with shochu soup and eat as desired. Shabu soup Prepare the shabu soup. Heat a pot. Add sliced pork belly, mushrooms, onions, and Japanese leeks. Stir-fry until fragrant. Pour in water and concentrated dried fish stock. Bring to a boil and serve. sauce Prepare the dipping sauce ingredients as desired.
Learn more
3 recipes for marinated pork
food Food type Main Ingredients Take time Serve Korea Mala Hot Pot and Shabu Pork BBQ pig 30 minutes 1 place ingredient Gochujang marinade recipe 1000 grams of frozen Korean pan-fried skinless pork belly 20 ml Aero sesame oil 50 ml Chongjongwon Korean soy sauce 30g Chongjongwon Gochujang Korean Chili Sauce Mitr Phol Pure White Sugar 1 kg. Bulgogi marinade recipe 1000 kg. Frozen Korean Pan-fried Pork Neck 200 g Chongjongwon Korean Pork Bulgogi Marinade Sauce BBQ Marinade Recipe 1000 grams of frozen Korean pan-fried skinless pork belly 50 ml Emerald vegetable oil 100 grams of barbecue powder Preparation Thaw frozen pork. Once the pork has thawed, remove it and pat dry before marinating. Pour the seasonings into a mixing bowl and mix them together first, then add the pork and mix well. When well mixed, put the pork into the container to be vacuumed. Ferment for at least 1 hour at a temperature of 4-7 degrees Celsius. Note: In step 3, you can tie the bag tightly instead, but vacuuming will extend the shelf life by 6 days, while normal storage will not last more than 3 days.
Learn more
