Shabu Shabu Recipes

SHABU-SHABU HOTPOT

Steps:

• Cut the konbu into 2-3 short pieces and place in a pot with 1L (2.1pt) water. Soak for 30 minutes.
• Bring the water with konbu to a boil over high heat. As soon as small bubbles start rising, remove the konbu (note 7). The broth is ready for Shabu-shabu.
• Cut Chinese cabbage leaves crosswise into 4cm (1½") long pieces. If the leaves are very wide, cut the leaves vertically in half first.
• Cut shallots diagonally into 10cm long pieces. Cut shiitake mushrooms in half diagonally (note 2). If chrysanthemum leaves are long, cut them into two.
• Rinse shirataki and spread the bunch of strands on the cutting board, then cut into two or three portions so that each noodle is short (easier to pick them up).
• Plate the vegetables and beef slices on a large serving plate, clustering each ingredient together (see the photo in the post).
• Finely grate roasted sesame seeds in a mortar & pestle until they become slightly wet (oil from sesame seeds).
• Add the remaining Sesame Sauce ingredients to the mortar. Mix the sauce mixture well so that there are no lumps of miso paste. Leave it until required.
• In the centre of the dining table, place the broth in a pot on a portable cooktop with a ladle and a bowl of water next to it.
• Place the plate of meat and vegetables near the cooktop and two medium-sized bowls per diner with Sesame Sauce and Ponzu in each bowl.
• Bring the broth to a boil.
• Pick a slice of beef with chopsticks and shake a few times in the boiling water (about 10 seconds or so) to cook the meat. Then, dip the meat in the sauce of your choice and eat.
• Cook all the meat first so that you will have a better broth to cook the vegetables in.
• Add a small amount of vegetables of your choice to the broth and cook until tender. Dip the meat in one of the sauces to eat.
• After cooking beef slices, scum will surface. Use the ladle to remove the scum (try not to take too much broth with it) and wash it off in the bowl of water. Repeat this throughout the cooking as you see scum surfacing.

SHABU-SHABU

Steps:

• Arrange steak on large platter, then cover with plastic wrap and refrigerate.
• Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
• In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.
• Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.

SHABU SHABU

Steps:

• Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes.
• Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate.
• Bring the broth to the boil. Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.
• Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce. Don't forget the sake or Japanese beer.

SHABU SHABU

Steps:

• Gather all the ingredients.

SHABU SHABU

Steps:

• Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
• Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
• Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
• Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.

SHABU SHABU WITH DIPPING SAUCES

Steps:

• Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
• Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
• Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
• Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
• Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
• Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

QUICK SHABU SHABU RECIPE

Steps:

• Fill a medium saucepan, nabe pot or electric frypan with the water and dashi powder and to the boil on high heat.
• While the water is coming to a boil, prepare the vegetables for cooking. First, chop up the cabbage into around 3cm x 3cm (1.5 inch) squares, then the tofu into 2cm x 2cm (1 inch) squares. Slice the carrot diagonally and the spring onion into 6cm (2.5 inch) lengths. For the enoki mushrooms, remove the roots and separate into small bunches for eating. Remove the stalks from the shiitake mushrooms. Place everything on one plate and move next to the shabu shabu pot ready for cooking.
• Next, place your pork on another plate and pop that next to the vegetables. Finally with the udon, if you purchased frozen, you can place in a bowl and pour boiling water over them to loosen and thaw out. Then drain and pop in a bowl, placing it alongside the meat and vegetables.
• Next, we get the dipping sauces ready! You'll need two small sauce bowls for each person at the table. Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp). Place them in front of each person with a set of chopsticks (or a fork if you prefer!).
• If you're having rice with your shabu shabu, prepare a small bowl for each person and set this in front of the dipping sauces.
• Now you're ready to get your shabu shabu party started!
• Once your dashi broth is boiling, reduce to a simmer and begin the shabu shabu!
• Place some carrot and cabbage in first, as these will take the longest to cook (around 3 minutes). Next pop in some udon, mushrooms or tofu (these only need a minute). You don't have to pop the whole lot in, just enough for everyone to eat some before adding more. This avoids overcooking or overcrowding your shabu shabu.
• Now it's time for the meat! As shabu shabu meat is so thin, it only needs around 30 seconds to cook. Place only a few slices in at a time so they don't overcook. Watch as it turns from pink to a light brown - then it's ready to eat!
• When taking ingredients out, use your chopsticks, or if easier, a slotted spoon. Now it's time to dip! Traditionally, meat is dipped in the sesame sauce and vegetables in the ponzu. However, nowadays anything goes! You do you and find out what sauces you prefer to pair with each ingredient.
• Once dipped you can either it straight away, or grab some rice with it. By the end, your rice bowl should be filled with all your flavours from the soup and ingredients, so enjoy it all together.
• Most importantly, have fun!

SHABU SHABU

Steps:

• Place the meat and crab on two separate plates.
• Assemble the Napa cabbage, enoki mushrooms, shitake mushrooms, scallion and baby carrots in another plate.
• Combine the Soup ingredients in a Shabu pot.
• Prepare the dipping sauces in two small dipping bowls. Place the condiments on small dishes.
• Heat the pot on a countertop burner. When the Soup comes to a rolling boil, add the Napa cabbage, mushrooms, crab legs and other ingredients in the boiling soup.
• Quickly blanch and cook the meat using a pair of chopsticks.
• Remove the meat immediately and dip it in your favorite sauce and enjoy with condiments according to taste.
• Scoop out the other ingredients in the pot and enjoy. You may skim scum off the soup in the pot as needed.