ISTIMEWA! Tiga Saus Spesial: Resep SHABU-SHABU Ala Resto [100% Bahan Lokal]

Name: Shabu-Shabu (Hot Pot with 3 Special Sauces)
Yield: 4 servings
Ingredients: 200 g sliced beef; 150 g beef shortplate; 3 white tofu blocks, cut; 2 nori packages; 1 carrot, diced small; 2 green chilies, seeds removed and diced small; Fish cake adonan; Udon / noodles; Egg tofu; 3 bok choy; 6 napa cabbage leaves; 1 package enoki mushroom; 4 shiitake mushrooms; 2 green onion stalks, cut; 8 baby corn, cut; 1 carrot, cut; 200 ml water; 6 tbsp chili sauce; 4 tbsp tomato sauce; 3 tbsp oyster sauce; 1½ tbsp vinegar; 1 tbsp fish sauce; 1 tbsp white sesame seed; 2 tbsp sesame oil; 1 clove garlic, grated; 4 curly chilies, minced; 1 handful cilantro, minced (optional); 1 cilantro root, minced (optional); 1 tbsp sugar; 1 tsp flavor enhancer

Devina Hermawan February 7, 2021 Watch on YouTube ↗

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Shabu-Shabu (Hot Pot with 3 Special Sauces)

Makes 4 servings

Bahan

Isian:

Sayuran:

Saus thai (saus suki):

Goma dare (saus wijen):

Pelengkap:

Cara Membuat

Untuk kaldu, panaskan sedikit minyak lalu tumis sayap ayam hingga kecokelatan kemudian masukkan jahe, daun bawang, bawang putih, lada putih, dan lada hitam kemudian aduk-aduk dan masak hingga wangi
Masukkan ceker, air, jamur shitake kering, angco, dan goji berry kering kemudian masak dengan api kecil selama 1-2 jam
Setelah 1-2 jam, saring kaldu kemudian bumbui dengan gula dan garam sesuai selera
Untuk nori fish roll, campurkan ½ adonan bakso ikan dengan ½ rumput laut iris kemudian masukkan kedalam plastik segitiga. Semprotkan adonan ke atas lembaran nori kemudian gulung
Untuk tahu bakso yong tau foo,campurkan sisa adonan bakso ikan dengan potongan wortel dan cabai hijau kemudian aduk rata. Lumuri bagian atas tahu putih dengan tepung terigu kemudian letakkan dan ratakan adonan bakso ikan di atasnya
Untuk saus thai, masukkan semua bahan menjadi satu kemudian aduk rata lalu masak hingga mendidih
Untuk goma dare, blender wijen sangrai dengan air, minyak wijen, bawang putih goreng, bawang merah goreng, cuka, gula, dan kecap asin hingga halus kemudian campurkan dengan mayones dan aduk rata
Untuk cocolan ponzu, campurkan ponzu dengan cabai rawit iris, daun bawang iris, dan bawang goreng
Masukkan udon / mie, sayuran, daging iris, shortplate, tahu yong tau foo, nori fish roll dan tahu telur ke dalam kuah kaldu yang mendidih lalu sajikan dengan cocolan saus thai, goma dare, dan ponzu sebagai pelengkap

Ingredients

Fillings:

Vegetables:

Thai sauce (suki sauce):

Goma dare (sesame sauce):

Accompaniments:

Steps

For the broth, heat a little oil and sauté chicken wing until golden. Add ginger, green onion, garlic, white pepper, and black pepper. Stir and cook until fragrant.
Add chicken feet, water, dried shiitake mushroom, angco, and dried goji berries, then cook over low heat for 1-2 hours.
After 1-2 hours, strain the broth and season with sugar and salt to taste.
For nori fish roll, mix ½ fish cake adonan with ½ seaweed sliced, then place in a triangle plastic. Spray the adonan onto the nori sheet, then roll.
For tofu fish cake yong tau foo, mix remaining fish cake adonan with sliced carrot and green chili, then stir well. Dust tofu top with all-purpose flour, then place and smooth the fish cake adonan on top.
For Thai sauce, place all ingredients together, then stir well and cook until boiling.
For goma dare, blend roasted sesame with water, sesame oil, fried garlic, fried shallot, vinegar, sugar, and soy sauce until smooth. Then mix with mayonnaise and stir well.
For ponzu dipping, combine ponzu with sliced red bird's-eye chili, sliced green onion, and fried garlic.
Place udon / noodles, vegetables, sliced beef, shortplate, tofu fish cake yong tau foo, nori fish roll and egg tofu into the boiling broth. Then serve with Thai sauce, goma dare, and ponzu as accompaniments.