Shabu Shabu Recipe
Ingredients
| Lemon juice | 4 Tablespoon (Dipping sauce #1:) | |
| Soy sauce | 3 Tablespoon (Dipping sauce #1:) | |
| 6 tablespoons broth from the pot | ||
| White sesame seeds | 4 Tablespoon, roasted (Dipping sauce #2:) | |
| Mayonnaise | 8 Tablespoon (Dipping sauce #2:) | |
| Beef sirloin | 1 pound, sliced (Dipping sauce #2:) | |
| 1 block (about 10 oz / 300 g) firm tofu, sliced into thin pieces | ||
| 8 green onions OR 2 Japanese naga-negi (long onion) if available, sliced into 2-inch pieces | ||
| 4 large leaves Chinese cabbage, sliced into 2-inch pieces | ||
| Spinach | 1 Bunch (100gm), cut in half (Dipping sauce #2:) | |
| Chicken broth | 6 Cup (16 tbs) (Dipping sauce #2:) | |
| 1 pound precooked udon noodles OR 4-5 cups steamed rice (optional) | ||
Directions
MAKING
1) Arrange the sliced meat, tofu, and vegetables on a large platter attactively and place on the dining table.
2) Prepare the dipping sauces and transfer into individual serving bowls and place on the dining table.
3) Place an electric skillet or hot pot on the serving table, pour the dashi broth into the pot and allow to boil.
FINALIZING 4) A slice of the meat , tofu or vegetable from the platter is to be dipped into the hot broth in the pot for a while, then into the dipping sauces with the chopsticks.
5) Add the vegetables and tofu, gradually and simmer in the broth until cooked, replenish the broth as required
SERVING
6) The broth may be served as a clear soup; alternately, some precooked udon noodles or rice may be simmered in the broth for 2-3 min to round off the meal.
1) Arrange the sliced meat, tofu, and vegetables on a large platter attactively and place on the dining table.
2) Prepare the dipping sauces and transfer into individual serving bowls and place on the dining table.
3) Place an electric skillet or hot pot on the serving table, pour the dashi broth into the pot and allow to boil.
FINALIZING 4) A slice of the meat , tofu or vegetable from the platter is to be dipped into the hot broth in the pot for a while, then into the dipping sauces with the chopsticks.
5) Add the vegetables and tofu, gradually and simmer in the broth until cooked, replenish the broth as required
SERVING
6) The broth may be served as a clear soup; alternately, some precooked udon noodles or rice may be simmered in the broth for 2-3 min to round off the meal.
Chef
