Beef Shabu Shabu Recipes

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BEEF SHABU-SHABU



Beef Shabu-Shabu image

Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

2 (6-inch) pieces kombu
1 ounce harusame, soaked in water for 15 minutes
1/2 pound firm tofu, cut into 4 pieces
1/2 pound napa cabbage, sliced
1 negi, sliced on an angle into 2-inch pieces
3 1/2 ounces enoki mushrooms, trimmed and pulled apart
4 ounces shiitake mushrooms (about 8 pieces, stems removed)
1 teaspoon coarse salt
1 pound strip loin or rib eye, sliced paper thin (1/16 inch), for serving
1/2 pound spinach, stemmed, for serving
Sesame Dipping Sauce, for serving

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



Shabu Shabu image

The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.

Provided by Hezzy_tant_Cook

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 11

1 ½ pounds beef top sirloin, thinly sliced into 1x2-inch strips, or more to taste
12 young spinach leaves, sliced
12 shiitake mushrooms, sliced
1 (8 ounce) can sliced bamboo shoots, drained
8 leaves Chinese cabbage, sliced
8 spring onions, cut into 2-inch pieces
2 (12 ounce) packages tofu, drained and cut into 1-inch cubes
½ cup soy sauce
½ cup lemon juice
½ cup low-sodium chicken broth
4 cups low-sodium chicken broth

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.

Nutrition Facts : Calories 295 calories, Carbohydrate 12.3 g, Cholesterol 52.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 35.3 g, SaturatedFat 3.7 g, Sodium 1367.9 mg, Sugar 3.9 g

SHABU SHABU WITH DIPPING SAUCES



Shabu Shabu with Dipping Sauces image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches
12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife
6 green onions, sliced diagonally into 2-inch lengths
1/4 pound spinach, washed and stems trimmed
1 block of tofu, about 10ounces, cut into cubes
1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices
2 quarts Basic Dashi, recipe follows, or light beef stock
Dipping Sauces, recipes follow
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes
2 cups basic dashi
2 tablespoons dark soy sauce
2 tablespoons mirin
White vinegar to taste
1/2 cup white sesame seeds
1/2 to 1 cup dashi
1/4 to 1/2 cup dark soy sauce
2 tablespoons mirin
1 tablespoon sugar
1 tablespoon sake
Cayenne pepper to taste

Steps:

  • Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
  • Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
  • Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
  • Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
  • Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
  • Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.

SHABU SHABU



Shabu Shabu image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups (1 pint) cold water
3 ounces (85 grams) dried 'kombu' seaweed*
1 cup dried bonito flakes, optional*
8 ounces (225 grams) sirloin beef, sliced thinly
4 ounces (115 grams) shiitake mushrooms
4 ounces (115 grams) enoki mushrooms, stalks removed
4 ounces (115 grams) tofu, cut into chunks
1 bunch watercress, trimmed
Cooked sticky white rice
1 jar ponzu-joyu dipping sauce*

Steps:

  • Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes.
  • Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate.
  • Bring the broth to the boil. Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.
  • Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce. Don't forget the sake or Japanese beer.

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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