Shabu Shabu

Shabu Shabu is a dairy free main course. This recipe serves 4. One portion of this dish contains approximately 67g of protein, 17g of fat, and a total of 761 calories. For $5.76 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 115 people have tried and liked this recipe. It is brought to you by Just One Cookbook. If you have meat, daikon, enoki mushrooms, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a spectacular spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Rei-Shabu - Cold Pork Shabu Shabu, Shabu Shabu Salad, and Beef Shabu-shabu.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Fill a clay pot or large pot (such as Le Creuset) two-thirds full with water. Add the dried seaweed and soak kombu in the water for at least 30 minutes.Meanwhile make Sesame Sauce and Ponzu Sauce if you make homemade version.Cut vegetables.This is how my aunt taught me to cut and wash enoki.You can decorate shiitake mushrooms and carrot like this. See Cutting Techniques.Arrange all the ingredients on a serving plate. Set a portable gas burner and place ingredient plate on a table. Give each guest a bowl of rice and a bowl for cooked food, and a sauce dish for each ponzu sauce and sesame sauce.Over the kitchen stove, simmer over a medium heat for about 10 minutes. Take out the kombu when the water starts to boil.Bring the broth to the boil. Add stem part of napa cabbage and shungiku, Tokyo Negi, carrots, some mushrooms, and tofu. You want to start with the food that take the longest to cook.Now bring the pot of boiling broth to the table. Each person cook their beef by dipping a slice of beef in the boiling broth with chopsticks. Swish it gently back and forth until the meat changes color (10-20 seconds).Enjoy the meat by dipping in either sauce. You can add grated daikon and shichimi togarashi in Ponzu Sauce. Take out the cooked food from the pot as they are done and dip them in either sauce.Add remaining ingredients as necessary in the boiling broth and simmer for a few minutes.Skim off the scum and fat from the broth as you repeat cooking. We prepare a sieve and a bowl filled with water at the table for this purpose. Water will help you get rid of scum from the sieve.End the meal with Udon noodle. When most or all of the ingredients are taken out from the broth, add Udon noodles in the pot and cook for a few minutes. Flavor udon with just bit of salt and white pepper or dip in Ponzu Sauce.

 

Step by step:

1. Fill a clay pot or large pot (such as Le Creuset) two-thirds full with water.

2. Add the dried seaweed and soak kombu in the water for at least 30 minutes.Meanwhile make Sesame Sauce and Ponzu Sauce if you make homemade version.

3. Cut vegetables.This is how my aunt taught me to cut and wash enoki.You can decorate shiitake mushrooms and carrot like this. See

4. Cutting Techniques.Arrange all the ingredients on a serving plate. Set a portable gas burner and place ingredient plate on a table. Give each guest a bowl of rice and a bowl for cooked food, and a sauce dish for each ponzu sauce and sesame sauce.Over the kitchen stove, simmer over a medium heat for about 10 minutes. Take out the kombu when the water starts to boil.Bring the broth to the boil.

5. Add stem part of napa cabbage and shungiku, Tokyo Negi, carrots, some mushrooms, and tofu. You want to start with the food that take the longest to cook.Now bring the pot of boiling broth to the table. Each person cook their beef by dipping a slice of beef in the boiling broth with chopsticks. Swish it gently back and forth until the meat changes color (10-20 seconds).Enjoy the meat by dipping in either sauce. You can add grated daikon and shichimi togarashi in Ponzu Sauce. Take out the cooked food from the pot as they are done and dip them in either sauce.

6. Add remaining ingredients as necessary in the boiling broth and simmer for a few minutes.Skim off the scum and fat from the broth as you repeat cooking. We prepare a sieve and a bowl filled with water at the table for this purpose. Water will help you get rid of scum from the sieve.End the meal with Udon noodle. When most or all of the ingredients are taken out from the broth, add Udon noodles in the pot and cook for a few minutes. Flavor udon with just bit of salt and white pepper or dip in Ponzu Sauce.

Nutrition Information:

covered percent of daily need

 

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