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We hope you got insight from reading it, now let’s go back to shin's vegetable salad hot pot recipe. You can cook shin's vegetable salad hot pot using 15 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Shin's Vegetable Salad Hot Pot:
- Take 150 grams Kabocha squash
- Use 8 Baby carrots
- Take 1 bunch Komatsuna
- Provide 12 Baby corns
- Use 12 Shallots
- Prepare 1/2 bunch Cauliflower
- Get 1 stalk Celery
- Prepare 12 Brussels sprouts
- Take 4 slice Bacon
- Use 1200 ml Chicken soup stock (store bought is fine)
- You need 1 Bay leaf
- Prepare 2 tbsp White wine
- Get 1 tsp Salt
- Provide 1 Grainy mustard, to taste
- Provide 1 Coarsely ground black pepper, as needed
Instructions to make Shin's Vegetable Salad Hot Pot:
- Parboil the baby corn and baby carrots. Cook the komatsuna in boiling salt water and drain. Tie them into a couple of bunches.
- Cut the kabocha peel off in random places but not removing entirely or it won't keep it's shape later in the soup. Cut into thin wedges, and heat in the microwave.
- Peel the shallots. Remove the strings from the celery stem and cut to 4 to 5 cm length pieces. Make a crisscross cut in the brussels sprout roots, tear the cauliflower into small clumps and parboil.
- Add the bay leaf to the soup and bring to a boil. Add the 4 slices of bacon, white wine, and salt to season.
- Lastly, add all the veggies from Step 1 to 3 into the soup and let simmer for about 5 minutes.
Put a large pot of water on to boil for the noodles, then slice the vegetables. To do this, finely shred the cabbage and place in a large mixing bowl. Then cut the cucumber, capsicum and snow peas into long, thin strips about half a centimetre wide, before adding to the bowl. Shin-Sen-Gumi style Motsu Hot Pot is made from beef such as tripe, stomach, abomasum, and Intestine. The hot pot is filled with soup, prepared with the beef, and boiled into the hot pot for a while with cabbage and garlic.
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