Beef And Veggie Shabu Shabu Recipes

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SHABU SHABU



Shabu Shabu image

Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the communal cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!

Provided by Namiko Chen

Categories     Main Course

Time 1h

Number Of Ingredients 16

1 kombu (dried kelp) ((10 g; 3 inches x 3 inches, 7.5 x 7.5 cm))
1 serving udon noodles ((3 oz/90 g dry udon noodles; 8.8 oz/250 g frozen/boiled udon noodles))
8 leaves napa cabbage ((12 oz, 340 g))
½ bunch shungiku (tong ho/garland chrysanthemum) ((4 oz, 113 g))
1 Tokyo negi (naga negi; long green onion) ((4 oz, 113 g; or use the white part of a leek or 2 green onions))
1 package enoki mushrooms ((7 oz, 200 g))
1 package shimeji mushrooms ((3.5 oz, 100 g))
4 shiitake mushrooms ((2.3 oz, 65 g))
2 inches carrot ((2.3 oz, 65 g))
1 package medium-firm tofu (momen dofu) ((14 oz, 396 g) )
1 lb thinly sliced beef (chuck or rib eye) ((4-5 oz/113-140 g per person))
2 inches daikon radish ((5 oz, 143 g))
2 green onions/scallions ((0.9 oz, 25 g))
shichimi togarashi (Japanese seven spice)
Sesame Dipping Sauce (homemade or store bought)
ponzu

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 477 kcal, Carbohydrate 35 g, Protein 38 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 69 mg, Sodium 178 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 1 g, ServingSize 1 serving

BEEF AND VEGGIE SHABU SHABU



Beef and Veggie Shabu Shabu image

Shabu Shabu means swish swish, the movement of stirring skewered meats and veggies in a broth. This is interactive food at its best! This is very similar to fondue, minus the cheese and chocolate. This recipe appeared in the Salt Lake Tribune, reprinted from Fondue. They say to use a wok or fondue pot, but if you don't have one, improvise!

Provided by darthlaurie

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 -8 cups beef broth
2 lbs well-marbled sirloin or 2 lbs prime beef, sliced paper thin
12 fresh shiitake mushrooms, brushed clean, trimmed and cut in half if large
8 green onions, included tops, cut diagonally into 1 1/2 -inch lengths
1/2 small napa cabbage, cut into 2-inch pieces
12 small spinach leaves
1 lb firm tofu, cut into 1 1/4 -inch cubes
6 ounces udon noodles, cooked and drained
1/2 cup finely chopped green onion, including tops, for garnish
teriyaki sauce or peanut sauce

Steps:

  • Fill an electric wok or fondue pot two-thirds full of broth. Bring to a boil. Reduce heat and simmer gently for 2 minutes.
  • Meanwhile arrange beef slices, mushrooms, green onion pieces, cabbage, spinach and tofu on a platter and place at the table. Set out sauces in small bowls.
  • Place pieces of mushroom, green onion pieces and cabbage on skewers or forks. Cook in broth 1 to 2 minutes. Add meat, spinach and tofu. Cook 2 more minutes. Remove from broth and dip in desired sauce before eating.
  • When diners have had their fill of meat and vegetables, add noodles to broth and heat through. Sprinkle with chopped green onions. Ladle noodles and broth into soup bowls.

Nutrition Facts : Calories 604, Fat 15.4, SaturatedFat 4.9, Cholesterol 136.1, Sodium 2296.7, Carbohydrate 45.6, Fiber 5.7, Sugar 3.9, Protein 70.7

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