How to Prepare Ultimate Milky White Yakuzen Medicinal Hot Pot

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, milky white yakuzen medicinal hot pot. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Milky White Yakuzen Medicinal Hot Pot is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Milky White Yakuzen Medicinal Hot Pot is something which I’ve loved my entire life.

Japanese Hot Pot Recipe with Beef Sukiyaki Recipe If you don't have or can't find some of the ingredients below, don't let that stop Adding black bean garlic sauce makes it taste like traditional medicinal cuisine! It really warms you up, so it's perfect to have on a cold winter day. Milky white discharge may be an indication that a person needs to see a doctor.

To begin with this recipe, we have to prepare a few components. You can have milky white yakuzen medicinal hot pot using 21 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Milky White Yakuzen Medicinal Hot Pot:

1. Take For the chicken stock:
2. Get 500 grams Chicken bones
3. Make ready 1 leek's worth Japanese leek (green stalk)
4. Prepare 1 Onion
5. Prepare 1/2 Carrot
6. Get 1 stalk's worth Celery leaves
7. Prepare 1 small knob Ginger
8. Make ready 1 clove Garlic
9. Get 100 ml Sake
10. Take Medicinal ingredients:
11. Get 1 Asian ginseng
12. Make ready 2 Jujubes
13. Prepare 1 Goji berries
14. Take For the hot pot:
15. Get 100 ml Nibandashi (second dashi)
16. Get 100 grams Thinly sliced pork belly
17. Take 1/3 Japanese leek
18. Prepare 1 Shiitake mushrooms
19. Get 10 cm Burdock root
20. Make ready 1 as much (to taste) Tofu
21. Prepare 1 Ponzu

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Instructions to make Milky White Yakuzen Medicinal Hot Pot:

1. Thoroughly rinse the chicken bones.
2. Soak in water to remove the blood from the bones.
3. Prepare your choice of flavor-adding vegetables.
4. Boil vigorously over high heat. Carefully skim off any scum. Do not cover with a lid.
5. This is how it should look after about an hour. The color and taste should still be light.
6. 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.
7. Strain the broth and discard the bones and flavor adding vegetables.
8. 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.
9. Prepare your favorite medicinal herbs.
10. Rehydrate the Asian ginseng and jujubes in water to soften.
11. Mince a separate portion of jujubes and place them in an empty tea bag. This will add a strong sweet flavor.
12. Keep the ingredients to a minimum amount. For example, simply add pork belly and grilled Japanese leeks.
13. First add the medicinal herbs with the soaking liquid, the niban dashi, and burdock, and bring to a boil.
14. Then add the pork belly, shiitake mushrooms, and grilled onion to finish. Do not boil the scallions.
15. Serve it with yuzu ponzu sauce with a slice of sudachi citrus for added delight.

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