SAKE PORK SHABU SHABU
Your experience in Japan would not be complete without a delicious dinner of shabu shabu and sake. I was invited into the home of Mrs. Masako Yamada's to learn the art of Japanese cooking and to experience eastern hospitality at it's finest. Kevin Brauch, The Thirsty Traveler
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pour sake and water into a large frying pan or wok and bring to boil. Once boiled, turn down heat and simmer. Cook pork slices 1 at a time. Remove each slice and cool in a strainer. Place cool pork slices on a plate and refrigerate while making dipping sauce. Serve with Miso Dipping Sauce and Soy Sauce Dipping Sauce.
- Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.
- Place all ingredients in a pot and bring to a boil, stirring constantly, until the sugar is dissolved. The consistency of the sauce should be that of gravy. Once this is achieved pour sauce into a bowl and serve with chilled pork slices. Both the miso dipping sauce and the soy sauce dipping sauce can be served with the pork slices.
REI-SHABU - COLD PORK SHABU SHABU
Another addition selected for the 2005 'Zaar World Tour. This is a remarkably easy one pot meal that takes less than 30 minute to prepare. Though the recipe calls for a combination of carrots and green beans, other vegetables such as mushrooms, asparagus, peppers or scallions would also work well.
Provided by justcallmetoni
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Before preparing entree, prepare one or both of the dipping sauces. This gives them a few minutes for the seasonings to meld.
- Wash lettuce leaves and tear into bite-sized pieces. (Though more Korean than Japanese, I like to leave my lettuce leaves whole and use them as wraps. A little more messy, but a lot more fun.)
- Cut carrot into julliene strips and trim green beans to 1 1/2 to 2 inch pieces. Boil water in a pan. Add green beans and cook for 2 or 3 minutes. Remove beans and plunge into cold water to stop cooking. Drain. Repeat same process with carrots, cooking for one minute.
- Slice/shave the pork into very thin pieces. This is sometimes easier if the pork is placed in the freezer for a half hour beforehand. Cook thinly sliced pork in the water for a couple of minutes. Drain the water and cool the pork in a strainer.
- Place lettuce, carrot, breen beans in a plate. Put boiled pork on the top.
- Serve with dipping sauce.
Nutrition Facts : Calories 325.6, Fat 11.2, SaturatedFat 4, Cholesterol 91.9, Sodium 2306.7, Carbohydrate 13, Fiber 4, Sugar 3.8, Protein 38.7
MAGGIE'S REISHABU CHILLED PORK SHABU SHABU SALAD
Delicious on a hot summer night. You can make it super simple and quick by using just shredded lettuce with the quickly boiled pork slices on top and adding sesame or ponzu dipping sauce. That's delicious, too, but taking just a little more time with the salad and maybe even the sauce makes it even better. This is what I did. (Dressing is from https://cookpad.com/us/recipes/155316-farmhouse-recipe-tofu-and-mizuna-salad)
Provided by Maggie
Categories Japanese
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Starting with the onions (and then soaking in ice water while working on the others), carefully cut and prepare the salad ingredients and mix together in a bowl.
- Bring a pot of water to a gentle boil and add the meat slices until cooked (it happens fast if they are thin) and then put them in a bowl of ice water and drain.
- In individual bowls, arrange the salad and place a few slices of cold boiled pork on top.
- Top with sesame dressing, sesame sauce or ponzu sauce made for shabu shabu, or try the delicious homemade sauce in this recipe (just mix the sauce ingredients together, and there you have it!).
- Serve with rice and miso soup as the main dish or with other dishes as a side.
Nutrition Facts : Calories 372, Fat 21.8, SaturatedFat 7.1, Cholesterol 78, Sodium 1082.2, Carbohydrate 15, Fiber 2.7, Sugar 6.1, Protein 29.6
SHABU SHABU
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
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
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