Sake Pork Shabu Shabu Recipes
SHABU SHABU
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
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
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
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
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