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Shabu-Shabu

Shabu-Shabu


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This shabu shabu recipe makes for a great main course at dinner parties.

Ingredients

  • 12 to 16 ounces rib-eye steak, cut into 1/8-inch-thick slices
  • 2 cups Napa cabbage, cut into bite-size pieces
  • 4 large shiitake mushrooms, stemmed, quartered
  • 2 leeks (white and pale green parts only), cut diagonally into 1/2-inch-thick slices
  • 1 12-ounce container extra-firm tofu, cut into 1-inch cubes
  • 2 cups fresh spinach leaves

Recipe Preparation

  • 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 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. Serve with Ponzu*, Sesame sauce (click for recipe), and Momiji Oroshi (click for recipe).

  • *Ponzu is a citrusy soy sauce and is available at Asian markets and specialty food stores.

Recipe by Hiro Sone, Lissa Doumani,Reviews Section

Seafood Shabu Shabu

Shabu Shabu, or Japanese Hot Pot, is a style of meal where seafood and vegetables are cooked together in a large communal pot. Similar in nature to the table-side phenomenon that is fondue, with Shabu Shabu all of the ingredients are presented raw and simmered in a flavorful broth. Hot Pot participants will place their desired ingredients into the pot. Once cooked, these tasty bits are extracted (using either chopsticks, tongs, or strainers), placed in individual bowls and dipped in delectable dipping sauces. Typically, towards the end of the meal, noodles are added to the broth, then ladled (with all that deliciously seafood-infused broth) for a slurping-ly tasty end to this meal.

Let’s put this Shabu Shabu together, shall we…


Recipe Summary

  • 2 (6-inch) pieces kombu
  • 1 ounce harusame, soaked in water for 15 minutes
  • 1/2 pound firm tofu, cut into 4 pieces
  • 1/2 pound napa cabbage, sliced
  • 1 negi, sliced on an angle into 2-inch pieces
  • 3 1/2 ounces enoki mushrooms, trimmed and pulled apart
  • 4 ounces shiitake mushrooms (about 8 pieces, stems removed)
  • 1 teaspoon coarse salt
  • 1 pound strip loin or rib eye, sliced paper thin (1/16 inch), for serving
  • 1/2 pound spinach, stemmed, for serving
  • Sesame Dipping Sauce, for serving

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.


Recipe Summary

  • 1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
  • 1/2 cup nuka (Japanese rice bran)
  • 1/2 hot red pepper, preferably taka-no tsume
  • 10 cherry leaves
  • 2 sakura no shiozuke (prepared pickled cherry blossoms)
  • 1 (1/2-pound) Spanish mackerel filet, thinly sliced
  • 6 (2-by-4-inch) pieces yuba (tofu skin)
  • 1 bunch mizuna
  • 2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
  • Sakuru Ponzu Dipping Sauce

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.


Miso Shabu Shabu with Impossible TM Meatballs and Tofu

Traditionally, shabu-shabu and Japanese hot pot dishes involve cooking thin slices of beef and vegetables piece-by-piece in a pot of hot broth at the table, but rules are made to be broken—at least somewhat.

This hot pot-inspired recipe combines the richness and depth of miso with Impossible™ Beef Made From Plants—creating a quick, foolproof, comforting meal that’s bursting with umami flavor. The main difference here is that unlike shabu-shabu and hot pots, the ingredients can all cook together and be enjoyed as more of a soup. And thanks to the inclusion of Impossible Beef, you have meatballs taking advantage of the flavor-packed broth, resulting in a tasty dish that bridges the gap between miso, shabu-shabu and hot pots, all while remaining entirely plant-based. It sure seems like we’re onto something here.

Like any miso soup or hot pot recipe, this one moves quickly. You’ll start by doing some minor vegetable prep with your carrots and broccoli, followed by slicing up the tofu into thin slices. You’re welcome to use your tofu of choice, but hard tofu will work best, remaining just firm enough after cooking in the hot broth. Once the tofu is ready, marinate your Impossible Beef, then set it aside for a moment while you get the broth going. Roll the Impossible mixture into balls, place them into the hot broth for 3 minutes, add your vegetables & tofu, and you’ll be ready to enjoy it all just a few short minutes later. Such little effort for a dish full of complex flavors and textures, right? This recipe provides enough for four, but feel free to throw in some extra veggies of your choice if you need to stretch things a bit further. If you need some last-minute substitutions, baby bok choy and asparagus will work seamlessly with this too. Make it your own!


Shabu-Shabu Hot Pot

Have a fantastically fun time cooking your meat and eating it too with this shabu-shabu hot pot recipe. As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and tasty hot pot dish made by swishing thin pieces of meat and vegetables in boiling stock broth at the table for a couple of seconds (until they cook) and then dipping them in tasty sauce before eating. An unforgettable dinner.

Ingredients

1 pack dried kombu seaweed
4 packs fresh udon noodles
1 pack tofu
1 small bottle ponzu or pon shabu
300g thinly sliced beef
1 pack enoki or shiitake mushrooms
2 carrots
1/2 chinese cabbage (hakusai)

How To Prepare

In the centre of the dinner table fill the large pot with about 2/3 boiling water and add the dried kombu seaweed to soak for approx. 30 minutes.

Whilst the dried kombu seaweed is soaking, cut up all the meat and vegetables into small thin slices. Cut the tofu into small cubes.

Return the kombu seaweed to the boil using the small gas cooker and remove it just before the water starts boiling.

Get everyone who’s eating to sit around the dinner table.

Using chopsticks or a long fork, start swishing the meat, vegetables and tofu in the broth until cooked. The thinner the ingredients, the quicker they will cook. (Hint: You can leave vegetables at the bottom of the pot to cook until ready).

Use Ponzu (citrus soy sauce) or other sauces such as Sesame Sauce to dip the meat and vegetables and eat.

Once the meat and vegetables are finished, add the udon noodles to the pot for 2-3 minutes to soak up all the delicious flavours and finish the meal with them.

Tips and Information

- If you cannot or do not want to eat beef, try substituting another meat like pork, chicken, lamb, or seafood.


Directions:

Remove cabbage leaves from core. Add the leaves and the 1 tablespoon salt to the water boil 2 minutes. Drain, rinse with cold water, and drain again. Stack 4 leaves and roll them together. Slice into 1-inch sections. Tie each section with one green onion leaf. Repeat until all cabbage leaves are used. Cut tofu into 1-inch cubes. Arrange cabbage rolls, tofu, steak slices, carrots, and mushrooms on a large serving platter. When ready to serve bring ingredients to the dinner table. Put chicken broth, dashi konbu, and the 1/2 teaspoon salt into a shabu shabu pot or an electric skillet and bring to a boil lower heat to simmer. Let each guest select a choice of food from the platter swish it in the broth until it is cooked, and dip into Goma Joyu Dipping Sauce before eating. When food is cooked, serve the broth in bowls as a final course. Makes 6 servings.

Approximate nutrient analysis per serving:
500 calories, 23 g fat, 6 g saturated fat, 95 mg cholesterol, greater than 1200 mg sodium, 23 g carbohydrate, 9 g fiber, 11 g sugar, 55 g protein


Shabu Shabu

Shabu shabu is basically a Japanese style hot pot, when we were visiting China, we came across this hot pot restaurant that had a spicy and very flavorful broth, it was served in a cast iron pot that was like a pan but with high sides. The pan was decorated with an assortment of root vegetables, tofu, and leafy greens.

To make shabu shabu at home, you will need A portable gas/electric stove, a stainless steel pot, a clay pot, or a cast iron pot. Whenever we make this, it’s generally with a group of friends or family. Of course, tastes differ… some people like their shabu shabu broth very spicy while other can’t handle spice so much. Using a dual hot pot allows more flexibility to accommodate everyone around the table.

You can buy pre-made package for the soup broth base but of course, making your own is so much more satisfying! Here is my spicy miso pork broth recipe bellow.

As for the different meats and vegetables that you can cook, really depends on what you like. I have some of my must-have in this recipe to give you an idea. Don’t forget about the different types of mushrooms, tofu,and noodles.


Broth Tips

Unlike fondue, which often uses oils to cook meat, Asian hot pots typically use a broth. Chicken and vegetable are popular options, though you can also use a beef or lamb broth. You can either buy broth or make it yourself. It's also common to add a little extra flavor, such as dark soy sauce, to the broth.

  • To prevent running out of broth, prepare a large batch on the stove. Add it to the hot pot as needed.
  • Keep the broth at a low simmer throughout the meal.
  • For easy dipping, keep the fondue pot approximately 2/3 full. The total amount of broth needed will depend on the size of your fondue pot.


Watch the video: How to Make Shabu Shabu しゃぶしゃぶの作り方 レシピ (May 2022).