Beef And Veggie Shabu Shabu Recipes

BEEF SHABU-SHABU

Steps:

• Place kombu on the bottom of a shallow 3 1/2-quart enameled cast-iron pot. Place harusame over kombu and top with tofu, cabbage, negi, and enoki and shiitake mushrooms, arranging each in a separate bunch in the pot. Add 8 cups of water and season with salt.
• Cover pot and bring to a boil over high heat on a portable burner set on a dining table. Reduce heat to medium and simmer for 5 minutes.
• Meanwhile, arrange meat, spinach, and sesame sauce on a serving platter. Uncover pot and add some of the meat slices, arranging in a single layer over other ingredients. Poach until rare or medium rare, 15 to 30 seconds. Dip into sesame sauce before eating. Add spinach and cook for 1 minute before eating. Continue cooking meat and spinach, adding more water as needed. Other ingredients in pot may also be eaten; dip in sesame sauce before eating.

SHABU SHABU

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.

BEEF AND VEGGIE SHABU SHABU

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.

SHABU SHABU

Steps:

• Place in a medium-sized pot a couple of slices of kombu (kelp) and cover with cold water.
• Gently bring the water to a boil and remove the kombu just before it starts to boil.
• Let the water boil very gently.
• Take one of the items, swish it around in the hot water for a few seconds (for beef) to a few minutes (for vegetables).
• Combine 2 parts soy sauce with 1 part lemon juice for dipping sauce.
• Serve with hot steamed rice.