Quick Shabu Shabu Recipes

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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



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.

SHABU SHABU



Shabu Shabu image

Traditional Japanese dish I just got the recipe for, apparently it's quick, like asian fast food but better than McDonald's!

Provided by Esuka

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef, very thinly sliced
3 slices konbu
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb mushroom (shimeji)
1/2 lb pasta (shirataki)
1 lb Chinese cabbage
1/2 lb watercress
1 lb tofu, cut in 1 in. cubes, pressed and drained

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.

Nutrition Facts : Calories 1118.2, Fat 86.4, SaturatedFat 34.3, Cholesterol 112.4, Sodium 83.7, Carbohydrate 57.9, Fiber 6.8, Sugar 6.2, Protein 31.2

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