JAPANESE SHABU SHABU RECIPE RECIPES

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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     Asian Recipes

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 11

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 WITH DIPPING SAUCES RECIPE | FOOD NETWORK



Shabu Shabu with Dipping Sauces Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 40 minutes

Yield 4 servings

Number Of Ingredients 22

2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches
12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife
6 green onions, sliced diagonally into 2-inch lengths
1/4 pound spinach, washed and stems trimmed
1 block of tofu, about 10ounces, cut into cubes
1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices
2 quarts Basic Dashi, recipe follows, or light beef stock
Dipping Sauces, recipes follow
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes
2 cups basic dashi
2 tablespoons dark soy sauce
2 tablespoons mirin
White vinegar to taste
1/2 cup white sesame seeds
1/2 to 1 cup dashi 
1/4 to 1/2 cup dark soy sauce 
2 tablespoons mirin 
1 tablespoon sugar 
1 tablespoon sake 
Cayenne pepper to taste 

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.

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