Shabu-Shabu Recipe - Cooking Index
2 lbs | 908g / 32oz | Prime-quality well-marbled beef - cut paper-thin, |
With each slice measuring 8" by 3" | ||
= (freezing the meat for 20 minutes will | ||
Facilitate slicing meat) | ||
12 | Shiitake mushrooms - trimmed, and | |
Wiped clean, halved, if large | ||
6 | Long onions or 8 to 10 scallions - cut diagonally | |
Into 1 1/2" lengths | ||
2 | Tofu cakes - cut 1 1/2" squares | |
6 | Napa or Chinese cabbage leaves - shredded | |
1 cup | 237ml | Grated giant white radish |
1/2 cup | 46g / 1.6oz | Minced scallion |
1 1/2 | Chicken stock | |
Dipping Sauces | ||
Soy-Ginger Sauce - (see below) | ||
Ponzu | ||
Soy Ginger Sauce | ||
1/2 cup | 118ml | Soy sauce |
1/4 cup | 59ml | Mirin (sweet Japanese rice wine) |
1/4 cup | 59ml | Rice vinegar |
2 | Green onions - finely chopped | |
2 teaspoons | 10ml | Minced fresh ginger |
1/2 teaspoon | 2.5ml | Hot red pepper flakes |
Arrange the meat slices and vegetables separately on large round platters.
Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.
Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.
Dip meat and vegetables in dipping sauces.
When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.
For the Soy-Ginger Sauce: Whisk all ingredients together in a bowl. (Makes 1 cup)
This recipe yields 4 to 6 servings.
Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1A09) - from the TV - FOOD NETWORK"
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