Description
Baby bok chop, enoki mushrooms, shrimp, and rib eye steak all take their turn in the flavor-infused chicken broth.
Ingredients
- 2 tablespoons sesame oil
- 2 tablespoons chiu chow–style chile oil (such as lee kum kee) or hot chile-sesame oil
- 9 garlic cloves, smashed
- 1 (3-inch) piece fresh ginger, thinly sliced (about 1/4 cup)
- 1 (5-ounce) bunch scallions, quartered
- 6 whole star anise
- 3 black cardamom pods
- 2 tablespoons toban djan or chile bean sauce (such as lee kum kee)
- 3 quarts best-quality lower-sodium chicken broth (such as imagine)
- 2 tablespoons soy sauce, plus more to taste
- 3 large pasteurized eggs
- 1/3 cup sliced scallions
- 6 tablespoons hoisin sauce
- 6 tablespoons seasoned rice wine vinegar
- 3 tablespoons soy sauce
- 3 tablespoons satay sauce (such as lee kum kee)
- 3 tablespoons sriracha
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon finely chopped garlic
- 1 tablespoon sesame oil
- 1 pound baby bok choy (about 7 heads), cut into small pieces
- 2 fresh enoki mushroom bunches (about 8 ounces), trimmed and cut into small bundles
- 1 pound daikon, peeled and cut into 1/4-inch-thick half-moons (about 3 cups)
- 1 (14-ounce) package firm tofu, drained, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
- 1 pound peeled and deveined tail-on raw medium shrimp
- 1/2 pound sea scallops, sliced crosswise
- 1 (1 1/2-pound, 1 1/2-inch-thick) rib eye steak, frozen until firm and thinly sliced crosswise with a sharp chef’s knife
- 3 (6-ounce) packages frozen steamed dumplings (about 16 dumplings, such as bibigo pork & vegetable steamed dumplings)
- 2 pounds uncooked refrigerated udon noodles
Directions
- Heat sesame oil and chile oil in a large saucepan over medium; add garlic, ginger, and scallions. Cook, stirring often, until scallion mixture is wilted and ginger is caramelized in spots, 5 to 7 minutes. Add star anise and cardamom; cook, stirring constantly, until fragrant, about 1 minute. Add chile bean sauce, and stir to coat. Add chicken broth, and bring to a boil over high.
- Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until broth is spicy, aromatic, and has a slight smokiness from the cardamom, about 20 minutes. Strain broth; discard solids. Stir in soy sauce, adding more to taste.
- Whisk together eggs in a medium bowl until thoroughly blended. Whisk in scallions, hoisin sauce, rice wine vinegar, soy sauce, satay sauce, sriracha, ginger, garlic, and sesame oil until well combined. Set aside.
- Place broth in a one-compartment electric shabu-shabu hot pot (or a shallow stockpot). Place hot pot in center of dinner table, and heat according to manufacturer’s instructions (or place stockpot on a hot plate in center of table). Bring broth to a gentle simmer in pot; maintain during cooking. (Do not overcrowd the ingredients. This will help maintain a simmer.) Place vegetables, tofu, seafood, and steak on serving trays on dinner table.
- Using chopsticks, small hot pot strainers, and small tongs, dip, cook, and eat items in batches; serve with dipping sauce. Cook bok choy and mushrooms until crisp-tender, 1 to 2 minutes; cook daikon pieces until crisp-tender, 3 to 4 minutes; cook tofu until just warmed through, about 30 seconds; cook shrimp and scallops until just cooked through and opaque, 2 to 3 minutes; cook steak to desired degree of doneness. When all the meat and vegetables have been eaten, add dumplings to broth, and cook according to package directions. Remove dumplings, and add noodles to broth. Cook noodles according to package directions. (The noodles will absorb and help thicken the broth.) Divide noodles and dumplings among bowls. Ladle thickened broth into bowls.
