HOW TO MAKE SHABU SHABU BROTH RECIPES

SHABU SHABU RECIPE | ALLRECIPES

Shabu Shabu Recipe | Allrecipes image

The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.

Provided by Hezzy_tant_Cook

Categories World Cuisine Asian

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1?½ pounds beef top sirloin, thinly sliced into 1x2-inch strips, or more to taste
12 young spinach leaves, sliced
12 shiitake mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
8 leaves Chinese cabbage, sliced
8 spring onions, cut into 2-inch pieces
2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
½ cup soy sauce
½ cup lemon juice
½ cup low-sodium chicken broth
4 cups low-sodium chicken broth

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.

Nutrition Facts : Calories 295 calories, CarbohydrateContent 12.3 g, CholesterolContent 52.1 mg, FatContent 12.5 g, FiberContent 2.8 g, ProteinContent 35.3 g, SaturatedFatContent 3.7 g, SodiumContent 1367.9 mg, SugarContent 3.9 g

SHABU-SHABU RECIPE | FOOD & WINE

Shabu-Shabu Recipe | Food & Wine image

A delicious new use for your fondue pot: Shabu-Shabu. You’ll quickly cook fresh vegetables and paper-thin rib eye in hot and flavorful kombu broth right at the table. To get your rib eyes super thin, freeze them whole until very firm, about 30 minutes, and slice. Or, purchase some sliced rib eyes at an Asian grocery store. Slideshow: More Rib Eye Recipes

Provided by Food & Wine

Categories Ribeye Steak

Total Time 2 hours 0 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1/4 cup minced garlic
1/4 cup fresh lemon juice
1 teaspoon kosher salt
1/4 cup canola oil
12 cups cold water
1 ounce kombu
2 teaspoons kosher salt
1/4 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons mirin
2 (12-ounce) boneless rib eyes (about 1/2 inch thick), thinly sliced against the grain
8 ounces baby corn ears
8 ounces tiny baby bok choy, halved vertically
8 ounces snow peas
6 ounces shiitake mushroom caps
6 ounces enoki or honshimeji mushrooms
1 (8-ounce) lotus root, peeled and very thinly sliced
4 cups hot cooked long-grain white rice

Steps:

Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.
Make the kombu broth: In a large pot, combine 12 cups cold water and kombu. Cover and bring to a boil over high heat. Immediately remove from heat; let stand 15 minutes. Discard kombu. Stir in 2 teaspoons salt. Bring to gentle simmer over moderate heat.
Make the ponzu: Stir together soy sauce, lime juice, mirin, and 2 tablespoons kombu broth.
To serve, pour the remaining kombu broth into a large heated fondue pot. Serve beef and vegetables alongside for dipping. Cook vegetables in kombu broth until crisp-tender, 3 to 4 minutes. Cook beef in kombu broth to desired degree of doneness, 10 to 15 seconds. If broth reduces, refill fondue pot with water and return to a simmer. Serve with rice, garlic sauce, and ponzu.

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