Counting down to the last week of Year 2018 ! In fact, this year has past by so quickly that I really wondered where has all the time gone !! It has been a quick and diligent year for me, having worked really hard with little breaks in between but a pretty fulfilling year too !
And so for the second year running, EWT is very blessed to be in collaboration with Mizkan to work on more recipes using their very awesome and tasty soup bases that originate authentically from Japan and hailing all the way to incorporate them into our local dishes.
And this time without fail, we are using Mizkan’s Pork Bone and Soy Sauce Nabe soup base into our local Chinese hotpot which is commonly enjoyed during this period, especially with all the upcoming festivals.
In a local context, the originality of hotpot is actually termed as steamboat. I guess this probably comes from the traditional kind of charcoal steamboat pot that looked like a boat and with flames coming out from the “chimney” in the middle of the pot and hence resembling a “boat”.
But these days, we have done without the need for such charcoal pots and replace them with electrical pots that makes everything so fuss free and convenient. And with ready packed soup bases like these from Mizkan, having hotpot has now become such a breeze to enjoy.
So let’s take a look at what we commonly have in our local Chinese hotpot.
Mizkan’s soup base has a good balance of savouriness and compiled with the garlic oil and fried garlic that are used to enhance the flavour of the soup, it literally needs no further seasoning. We have the habit of adding long cabbage right at the beginning as it helps to give the soup a better flavour too. Carrots are also used to give a twinge of sweetness and gives the soup some colour.
What’s more, as the hotpot ingredients are added, the soup just gets more flavourful as it is being further cooked upon.
This is essentially how we enjoyed our local hotpot at home now ! Is this how you prepared yours too?
Mizkan’s hotpot soup bases come in 3 different flavours and are available at all major local supermarkets.
~ Pork Bone & Soy Sauce Nabe (vegetable soup and brewed soy sauce added to slowly simmered pork bone and chicken soup)
~ Yose Nabe (bonito fish, kelp, scallop and chicken)
~ Sesame & Soymilk Nabe (combination of chicken and kelp soup finished by adding sesame and soymilk)
Last but not least, Merry Christmas and Happy New Year to all in advance !! :)
- Some cooking oil
- 2 tbsp minced garlic
- Some pepper
- 400ml Mizkan Pork Bone & Soy Nabe Soup Base
- 800ml water
- Fresh Lettuce
- Caixin vegetables
- Long cabbage
- Baby Kailan vegetables
- Button Mushrooms
- Shimeiji mushrooms
- Enoki mushrooms
- Shitake mushrooms
- Mini king oyster mushrooms
- Thinly sliced shabu shabu
- Homemade meatballs
- Fish Slices
- Prawn balls
- Tofu/Cheese tofu
- Heat up cooking oil and add minced garlic.
- Fried garlic till golden brown.
- Drain the minced garlic.
- Place the garlic on paper towels to soak up the excess oil.
- Add hotpot soup base and water into pot.
- Add carrots and long cabbage into pot together with 1 tbsp of garlic oil. Allow the soup to cook till it boils.
- Add 1-2 tsp of fried garlic.
- Add pepper.
- Start adding the hotpot ingredients as desired and tuck in !