Hot Pot Shabu Shabu Soup Recipes

SHABU-SHABU HOTPOT

Steps:

• Cut the konbu into 2-3 short pieces and place in a pot with 1L (2.1pt) water. Soak for 30 minutes.
• Bring the water with konbu to a boil over high heat. As soon as small bubbles start rising, remove the konbu (note 7). The broth is ready for Shabu-shabu.
• Cut Chinese cabbage leaves crosswise into 4cm (1½") long pieces. If the leaves are very wide, cut the leaves vertically in half first.
• Cut shallots diagonally into 10cm long pieces. Cut shiitake mushrooms in half diagonally (note 2). If chrysanthemum leaves are long, cut them into two.
• Rinse shirataki and spread the bunch of strands on the cutting board, then cut into two or three portions so that each noodle is short (easier to pick them up).
• Plate the vegetables and beef slices on a large serving plate, clustering each ingredient together (see the photo in the post).
• Finely grate roasted sesame seeds in a mortar & pestle until they become slightly wet (oil from sesame seeds).
• Add the remaining Sesame Sauce ingredients to the mortar. Mix the sauce mixture well so that there are no lumps of miso paste. Leave it until required.
• In the centre of the dining table, place the broth in a pot on a portable cooktop with a ladle and a bowl of water next to it.
• Place the plate of meat and vegetables near the cooktop and two medium-sized bowls per diner with Sesame Sauce and Ponzu in each bowl.
• Bring the broth to a boil.
• Pick a slice of beef with chopsticks and shake a few times in the boiling water (about 10 seconds or so) to cook the meat. Then, dip the meat in the sauce of your choice and eat.
• Cook all the meat first so that you will have a better broth to cook the vegetables in.
• Add a small amount of vegetables of your choice to the broth and cook until tender. Dip the meat in one of the sauces to eat.
• After cooking beef slices, scum will surface. Use the ladle to remove the scum (try not to take too much broth with it) and wash it off in the bowl of water. Repeat this throughout the cooking as you see scum surfacing.

HOT POT SHABU SHABU SOUP

Steps:

• Sauté the onion in the vegetable oil over medium heat in a large sauce pan until it begins to brown (about 10 minutes)
• Add stock, garlic and spices and simmer for 20 minutes. The Chile peppers can be added here for extra heat, or omitted to reduce the spiciness.
• If serving traditional Hot Pot (Shabu-Shabu) style, place the hot broth on a heating element in the center of the table and allow each guest to add the ingredients they want and scooping the ingredients out as they are cooked through.
• For a nontraditional soup style preparation, add the pasta and dumplings and boil for about 5 - 8 minutes, less if using ramen or very thin pasta. Follow package directions for exact cooking time.
• Add the shrimp, thinly sliced beef and vegetables. Boil for about 2 minutes (when the shrimp is cooked through).
• Ladle into bowls and garnish with cilantro.
• Serve with dipping sauces on the side.

SHABU-SHABU (SEAFOOD) PINOY STYLE

Steps:

• In a pot, combine water, beef and pork bones, garlic, ginger and pepper. Bring to boil and simmer for an hour. Then remove the bones from the broth.
• Add in the sotanghon noodles, mushrooms, carrot, corn, gabi, fish fillet, shrimps, soy sauce, sesame oil and sugar. Let it simmer again for 3 minutes.
• Then add the lobster balls, fish tofu and meat balls. Let it cook again for 3 minutes. Season with salt if necessary. Then last is the pechay baguio, spring onions and crab sticks and simmer again for 1 minute more. Serve hot and enjoy!