Shabu Shabu Recipes

SHABU SHABU

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.

QUICK SHABU SHABU RECIPE

Steps:

• Fill a medium saucepan, nabe pot or electric frypan with the water and dashi powder and to the boil on high heat.
• While the water is coming to a boil, prepare the vegetables for cooking. First, chop up the cabbage into around 3cm x 3cm (1.5 inch) squares, then the tofu into 2cm x 2cm (1 inch) squares. Slice the carrot diagonally and the spring onion into 6cm (2.5 inch) lengths. For the enoki mushrooms, remove the roots and separate into small bunches for eating. Remove the stalks from the shiitake mushrooms. Place everything on one plate and move next to the shabu shabu pot ready for cooking.
• Next, place your pork on another plate and pop that next to the vegetables. Finally with the udon, if you purchased frozen, you can place in a bowl and pour boiling water over them to loosen and thaw out. Then drain and pop in a bowl, placing it alongside the meat and vegetables.
• Next, we get the dipping sauces ready! You'll need two small sauce bowls for each person at the table. Fill one with ponzu (2 tbsp) and the other with sesame sauce (2 tbsp). Place them in front of each person with a set of chopsticks (or a fork if you prefer!).
• If you're having rice with your shabu shabu, prepare a small bowl for each person and set this in front of the dipping sauces.
• Now you're ready to get your shabu shabu party started!
• Once your dashi broth is boiling, reduce to a simmer and begin the shabu shabu!
• Place some carrot and cabbage in first, as these will take the longest to cook (around 3 minutes). Next pop in some udon, mushrooms or tofu (these only need a minute). You don't have to pop the whole lot in, just enough for everyone to eat some before adding more. This avoids overcooking or overcrowding your shabu shabu.
• Now it's time for the meat! As shabu shabu meat is so thin, it only needs around 30 seconds to cook. Place only a few slices in at a time so they don't overcook. Watch as it turns from pink to a light brown - then it's ready to eat!
• When taking ingredients out, use your chopsticks, or if easier, a slotted spoon. Now it's time to dip! Traditionally, meat is dipped in the sesame sauce and vegetables in the ponzu. However, nowadays anything goes! You do you and find out what sauces you prefer to pair with each ingredient.
• Once dipped you can either it straight away, or grab some rice with it. By the end, your rice bowl should be filled with all your flavours from the soup and ingredients, so enjoy it all together.
• Most importantly, have fun!

SHABU SHABU

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.

SHABU SHABU WITH DIPPING SAUCES

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.

BEEF SHABU-SHABU

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.

VEGETABLE SHABU SHABU IN KOMBU-GINGER BROTH

Steps:

• Make the shabu shabu: Heat oil in a large pot over medium heat. Add onion, scallions and garlic, and cook, stirring, until softened, about 2 minutes. Add kombu and 6 cups of water and bring to a boil. Cover and simmer gently over low heat for 20 minutes. Transfer kombu to a cutting board and chop into 2-inch pieces; add back to broth. Stir in ginger and season with salt.
• Bring broth to a gentle simmer. Add daikon and mushrooms, and simmer for 2 minutes. Add bok choy and tofu, and stir, cooking until vegetables are tender, about 3 minutes longer. Divide the vegetables among 4 serving bowls, and add as much broth as desired.
• Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
• To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

SHABU-SHABU

Steps:

• Arrange steak on large platter, then cover with plastic wrap and refrigerate.
• Arrange cabbage, mushrooms, leeks, tofu, and spinach on another large platter, then cover with plastic wrap and refrigerate.
• In large pot, bring 8 cups water to boil on stove, then transfer to tabletop stove.
• Place meat and vegetables in pot and swish around until meat is cooked through, about 15 seconds.

SHABU SHABU

Steps:

• If using fresh bamboo, fill a large pot with water and bring to a boil. Add bamboo shoot, nuka, and pepper; let boil for six hours, adding more water as necessary.
• Fill a large bowl with water and add bamboo shoot to water. Place bowl under a faucet and let faucet run on low for 12 hours. Drain bamboo and thinly slice.
• Fill a small saucepan with 2 cups of water; add cherry leaves and bring to a gentle boil. Add sakura no shiozuke.
• Arrange mackerel, yuba, mizuna, bamboo shoot and usu-age on a serving platter. To eat, using chopsticks, gently swoosh mackerel, yubu, mazuna, bamboo shoot, or usu-age through the broth and dip into the sauce.

MICHEL-MICHEL SHABU-SHABU

Steps:

• Freeze meat for 1 hour. Cut into 12 to 16 thin slices. Place 1 slice between 2 pieces of plastic wrap and pound until paper thin. Repeat with remaining slices. (Can be rewrapped and refrigerated until 1 hour before serving.)
• Bring 4 cups of broth to boil and add grated horseradish or ginger. Lower heat and simmer gently for 10 minutes. (Can be prepared ahead up to this point, covered and left at room temperature.) Strain and measure, adding additional broth if needed to make 4 cups.
• Bring broth back to boil. Add rutabaga, zucchini, carrot and mushrooms, cover and simmer gently for 5 minutes. Stir in cabbage and snow peas, cover and simmer for 5 minutes. Season with salt and pepper.
• Meanwhile, arrange meat slices in the bottom of 4 soup plates. Combine mustard and horseradish and spread over meat. Pepper meat. Ladle the broth and vegetables over the meat and serve immediately.