Japanese Shabu Shabu Recipe

Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
Japanese Shabu Shabu Recipe
200 thinly sliced beef (shabu shabu cut)
Soup base (dashi stock)
hot water
a piece of konbu (kelp) roughly 5cm by 8 cm
(A) Vegetables
150 grams firm tofu cut to square pieces
a few leaves napa cabbage cut to bite-sized pieces
a handful Japanese shingiku (chrysanthemum greens; substitute with local ‘tang oh’)
100 grams enoki mushrooms ends trimmed
6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
1 packet (200 grams) ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained
5 grams black fungus soaked in hot water for a few minutes; discard tough portion on the fungus underside, drain and cut to smaller pieces
1 Japanese scallion (negi) sliced thinly and diagonally
8 thinly sliced carrots cut to flowers
(B) Ponzo Sauce Dipping
2 tbsp grated daikon (white radish)
2 tbsp chopped spring onions
3 tbsp ponzo sauce
(C) Sesame Sauce Dipping
4 tbsp roasted sesame sauce
1/2 tbsp seasoned sushi vinegar
1 tsp mirin
*Prepare vegetables in (A) and arrange in a platter. Prepare dipping sauces (B) and (C); divide into two portions.
*To make the soup base for shabu shabu, soak kelp in a soup pot of hot water for 15 minutes or until it is reconstituted. Bring the pot to a simmer and turn off the heat. Discard kelp.
*Enjoy shabu shabu by dipping beef slices briefly (seconds!) in the bubbling soup base and cooking the vegetables.

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