SHABUSHABU RECIPE RECIPES

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.

Steps:

• Step 1: Make dipping sauces; set out in small bowls for each guest. Set out a small dish of the grated daikon and seven-spice blend. Make 2 cups white rice following the instructions on the package and keep warm.
• Step 2: Use a supersharp knife to very thinly slice the 1/2-3/4 pounds beef. Arrange on a large serving platter. Arrange 1/2-3/4 pounds shrimp on platter.
• Step 3: Pat 1/2 pounds tofu dry; cut into 1/4-inch thick slices. Arrange tofu, 1 piece sliced daikon, 2 peeled carrots, 2 sliced bok choy heaads, 4 green onions and 1 bunch mushrooms on a platter.
• Step 4: For cooking at the table, heat dashi broth in a saucepan set over a burner. Heat until just under the simmer (very small bubbles break on surface). Alternatively, heat broth in a fondue pot.
• Step 5: Let guests cook their own food by using chopsticks to swish the food through the simmering liquid, until just cooked, usually just a few seconds for beef and slightly longer for shrimp and vegetables. Guests can dip cooked meat and vegetables in sauces as desired and enjoy with a sprinkle of grated daikon and spice blend.
• Step 6: When all the cooking is done, mix cooked rice with about 2 cups of the liquid left in the pot. Simmer to heat thoroughly. Stir in the beaten eggs until they are set, about 1 minute. Stir in chopped green onions and cilantro. Serve this soupy rice in small bowls drizzled with soy sauce.
• Step 1: Mix 1/4 cup soy sauce, 3 tablespoons fresh lemon juice and ¼ teaspoon sugar in a small bowl until sugar dissolves.
• Step 1: Mix ¼ cup dashi broth or chicken broth, 1/4 cup tahini, 1/4 cup rice vinegar, 2 tablespoons white miso paste, 2 tablespoons sugar and 1 tablespoon soy sauce in small bowl until smooth.
• Step 1: Heat 5 cups water to a boil in a large saucepan. Add 1/2 ounce (about a 4-inch square piece) dried kombu (Japanese seaweed); as soon as it returns to a boil, remove the kombu. Reduce heat to low; add 1 or 2 tablespoons bonito shavings. Remove from heat; strain. Refrigerate up to 3 days.