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The dish contains a dashi or chicken broth soup base with sake or mirin to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; [1] the bulk is made up of large quantities of protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, etc.).
Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened shouyu and eaten with a raw egg dip. Yosenabe: Yose (寄) means "putting together", implying that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce ...
Hot pot (simplified Chinese: 火锅; traditional Chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot') or hotpot [1], also known as steamboat, [2] is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dip-boiling in the broth.
Ingredients often include leafy vegetables, yam, tofu, pomfret and other seafood, beef balls, fish balls, pork balls, mushrooms and Chinese noodles, among others. Teochew hot pot, like other Chinese hot pots, is served in a large communal metal pot at the center of the dining table. Teochew Oyster Congee 蠔糜 / 蠔仔 / 潮州蠔仔肉碎粥
Fish tofu (Chinese: 鱼豆腐; pinyin: yú dòufu) is a fish product that resembles the form and texture of tofu. It is made from fish paste (also known as surimi ). [ 1 ] [ 2 ]
Shabu-shabu (しゃぶしゃぶ): hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating. Sukiyaki (すき焼き): thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into ...
Usually made by deep-frying paste made from ground fish, eomuk can be boiled with other ingredients to make eomuk-tang (어묵탕; "fishcake soup") or eomuk-jeongol (어묵전골; "fishcake hot pot"), stir-fried to make eomuk-bokkeum (어묵볶음), and put in various dishes such as jjigae and gimbap.
add ingredients which are fast to cook such as tofu, green onions, mizuna and Chinese cabbage leaves. Once the meat/fish and vegetables have been eaten, the soup stock will remain in the pot. The leftover broth from the pot can be customarily combined with rice, ramen or udon and the resulting dish is usually eaten last and called shime in Japan