Mitsukan Shabu-shabu Ultimate Soup Stock 1 serving x 3 bags x 5 pieces [Hot Pot Base]

About this product

• Ingredients: Salt (domestically produced), soy sauce (contains wheat and soybeans), sugar, bonito extract, bonito stock, mirin, mackerel stock, yeast extract, fish sauce (seafood), kelp stock, horse mackerel powder, fermented seasoning/seasoning (amino acids, etc.), thickener (xanthan gum)
• Nutritional content per bag (32g): Energy: 26kcal, Protein: 1.2g, Fat: 0g, Carbohydrates: 4.9g, Salt equivalent: 5.1g
• Allergens: Wheat, mackerel, soybeans, seafood
• This is a new style of soup exclusively for shabu-shabu, where pork is dipped in the flavored soup and enjoyed together. You can enjoy the excitement of shabu-shabuing meat and the comfort of drinking soup with a strong dashi flavor at the same time. It features a well-balanced blend of bonito, mackerel, horse mackerel, and kelp dashi, giving it a rich, umami flavor.

Mitsukan Soup Shabu Shabu Kiwami Dashi Recipe Introduction

1. Pork Shabu-Shabu with Soup (Kiwame Dashi)

Ingredients (serves 4)

Shabu-shabu with soup stock: 3 small sachets, 4 1/2 cups of water, 300g of pork for shabu-shabu, 1/8 Chinese cabbage (300g), 1 long onion, 1/2 carrot, 1/2 pack of enoki mushrooms (50g), 1/2 bag of mizuna (75g)

How to make it

1. Cut the Chinese cabbage into bite-sized pieces. Slice the green onions diagonally into thin slices. Slice the carrots thinly with a peeler. Remove the stems from the enoki mushrooms and separate them into small bunches. Cut the mizuna into 5cm lengths.

2. Add "Shabu-Shabu Kiwami Dashi Soup" and water to a pot and bring to a boil.

3. Turn the heat to medium, add about half the vegetables, and bring to a light boil.

*Shabu-shabu the pork and enjoy it with vegetables and soup.

If there are less vegetables, add more as needed.

*If the soup starts to thicken, dilute it with hot water to adjust the consistency.

2) Soup with lots of ingredients and meatballs

Ingredients (for 2 people)

8 meatballs (120g), 2 cabbages (190g), 1/4 onion, 2cm carrots (40g), 1/2 pack of shimeji mushrooms (50g), 1 small bag of shabu-shabu dashi stock, 1 and 3/4 cups of water, green onions (finely chopped) as needed

How to make it

1. Roughly chop the cabbage. Cut the onion into wedges. Cut the carrot into strips. Remove the stems from the shimeji mushrooms and separate them into small bunches.

2. Add the Soup-Tasting Shabu-Shabu Kiwami Dashi and water to a pot and bring to a boil. Add (1) and the meatballs.

3. Once the ingredients are cooked, serve in a bowl. Garnish with green onions to taste.