How to Make Shabu-Shabu Recipe Video

Summary

Preparation Time50 MinCooking Time15 Min
Ready In1 Hr 5 MinDifficulty LevelBit Difficult
Servings2Cuisine
CourseTaste
MethodDish
Main Ingredient

Ingredients

 Sliced beef300 Gram
 Shungiku30 Gram, slice
 Mizuna30 Gram, chop
 Welsh onion30 Gram, slice
 Shiitake mushrooms2 Medium, sliced
 Enoki mushrooms80 Gram
 Kudzu kiri40 Gram (dried kudzu starch noodles)
 Water1200 Milliliter
 Kombu kelp30 Gram (2 about 10 X 10 centimeters each)
 Salt To Taste
 Sake50 Milliliter
For ponz sauce
 Soy sauce4 Tablespoon, divided
 Lime1 Medium, juiced (about 3 tablespoons of lime juice)
 Green onions2 Large, chop (long)
 Daikon radish100 Gram, grated
For white sesame sauce
 White sesame paste3 Tablespoon
 Fish sauce2⁄3 Tablespoon (nam pla)
 Water2 Tablespoon
 Vinegar1 Tablespoon
 Sugar1 Tablespoon
 Garlic clove1⁄2 Medium, mince

Nutrition Facts

Serving size

Calories 447 Calories from Fat 158

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 41.7 mg

Sodium 2796.2 mg116.5%

Total Carbohydrates 45 g15%

Dietary Fiber 7.9 g31.7%

Sugars 17.3 g

Protein 25 g50.4%

Vitamin A 20.4% Vitamin C 23.9%

Calcium 11.3% Iron 20%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a bowl soak, kombu kelp in water for half an hour.
2. Using a sharp knife, cut the stem shungiku of into 3 inch pieces.
3. Cut the welsh onion diagonally into ¼ inch slices.
4. Cut the mizuna leaves into three equal parts and discard the root part.
5. Cut of the stem of Shitake mushrooms, and cut the cap slightly to make star shape.
6. Cut the enoki mushrooms into bite size pieces and finely chop the green onions and garlic.
7. Finely grate the daikon radish and set aside, cut the lemon in half and squeeze the juice.

MAKING
To make a ponzu sauce
8. In a small bowl, mix together lime juice, radish, green onion and soy sauce.
For sesame sauce
9. In another bowl, mix together soy sauce and white sesame paste, while mixing add fish sauce, vinegar, sugar, water and chopped garlic, set aside.
10. In a pot with boiling water, cook the kuzu noodles for 5 to 6 minutes.
11. After 6 minutes, drain the noodles and soak in cold water. and drain.
12. In an earthen pot over medium heat, put the kombu along with the soaking water, add in sake and salt to make the soup.
13. As soup starts to simmer, remove the kombu leaf, and discard.

FINALIZING
14. Using chopsticks, swirl the beef in simmering soup for 10 seconds and dip in ponzu sauce.
15. Put the vegetables and noodles in the soup and cook for ½ a minute.
16. Remove the vegetables and noodles and place 1/2 in ponzu sauce and ½ in sesame sauce.

SERVING
17. Serve hot.

Editors Review

Looking for some variation in your kitchen? Try this Japanese Beef Shabu - Shabu which is a traditional Japanese beef hot pot porridge that makes a great main dish. The Japanese ingredients impart this dish a distinct flavor. Watch this video now.
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