Shabu-Shabu Recipe


Shabu-shabu is a one-pot dish which is cooked at the table, and everybody eats from the pot. Thin slices of meat are dipped into the boiling broth and taken out quickly and then dipped into a ponzu soy sauce or a sesame sauce. Tofu and vegetables are simmered in the pot for a longer time and dipped into one of the sauces when done.

* 400 g thinly sliced beef or pork
* 1 block of tofu
* 200 g napa cabbage (Chinese cabbage)
* 1 leek
* 4 shiitake mushrooms
* 10 cm. dried sea tangle
* 1000 ml water
* You can also add your favorite ingredients (e.g., carrot, mushroom, konnyaku, cooked thick white noodles (udon), instant noodles).
Cooking Procedure:
* Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
* Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
* Slice the leek diagonally into 5 cm. pieces.
* Wipe shiitake mushrooms with a wet paper towel. Cut off the stems and cut the caps in half.
* Arrange the meat, tofu, vegetables and shiitake mushrooms attractively in separate rows on one or more large platters.

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