Reddit reviews Mizkan Goma Shabu Sesame Sauce, 8.4 Ounce
We found 1 Reddit comments about Mizkan Goma Shabu Sesame Sauce, 8.4 Ounce. Here are the top ones, ranked by their Reddit score.
Also used as barbeque sauce
We found 1 Reddit comments about Mizkan Goma Shabu Sesame Sauce, 8.4 Ounce. Here are the top ones, ranked by their Reddit score.
Big ups to my friend Ren, who is the single hardcorest Yurucamp fan I know, for providing advice and involving a friend of hers who made this for their own Yurucamp re-enactment last winter. Original recipe: https://cookpad.com/recipe/5012229
I hate it when recipe bloggers do their life story before the recipe. Here's what you came for, extra info follows thereafter. Amazon links to harder-to-find goods included, but you can find this stuff at any decent Asian market. All I'm going to say is that if you like cooking and you like Yurucamp, you absolutely have to try this before you die.
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INGREDIENTS
1 tbsp sesame oil
1 tbsp (or more) chili garlic oil/chili oil/rayu/etc.
1 clove garlic, minced or pressed
1" peeled fresh ginger, minced (or if you have it, 1 teaspoon of ginger paste)
1/4 lb ground pork (we omitted this due to medical dietary concerns)
1 tbsp doubanjiang (You can double this if you like it really spicy
1 1/4 cups cold water
1/4 pound tofu, cut into 1/2" cubes (doesn't have to be perfect)
4 tbsp goma shabu/sesame dipping sauce (If you understandably don't want to pay $20 for this, you can make it yourself - this looks like it's easy enough to do using tahini as a base)
2 packets miso ramen flavoring from ramen packets (if you can get it from a local Asian market, get the kind that comes with the fresh [not freeze-dried] noodles so you can cook the noodles in the broth, otherwise substitute with 2 tbsp white miso paste, 1 tbsp soy sauce, and a little bit of sake or dry white wine)
1 tsp chicken bouillon/stock powder (I use and highly recommend Better than Bouillon paste, it's lower in sodium and lasts forever in the fridge)
4 leaves Napa cabbage, thick white parts cut out from the leaves
A handful of bean sprouts
Fresh mushrooms (We usually use enoki and shitake, but if you don't have access to those, regular button mushrooms or baby bella will work fine)
Scallions, sliced into 3" sections (Don't use leeks, they're not the same, but if you can get access to Tokyo negi/naga negi, that's the real stuff)
Pork gyoza or similar potstickers, thawed to room temperature or fresh and not frozen (as many as you can fit around the rim)
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This can't be beat served in a nabe pot over a portable gas burner, family-style, but you can easily just do this in a normal pot. I doubled the recipe to feed four people, and used some different toppings/ingredients. It scales up well, just make sure you don't go over the rim of your pot.
In terms of quantity of toppings, ;ess is more, and I found this out the hard way. Don't overload with everything, you can easily just use half of what you prep and add more to cook after everyone takes their first share. Also, the dumplings tend to fall apart if cooked too long, so go for them first.
Also the Shimarin scooter figure is getting made, erryone get hype