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How To Make Shabu-Shabu

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Ingredients
  Sliced beef 300 Gram
  Shungiku 30 Gram, slice
  Mizuna 30 Gram, chop
  Welsh onion 30 Gram, slice
  Shiitake mushrooms 2 Medium, sliced
  Enoki mushrooms 80 Gram
  Kudzu kiri 40 Gram (dried kudzu starch noodles)
  Water 1200 Milliliter
  Kombu kelp 30 Gram (2 about 10 X 10 centimeters each)
  Salt To Taste
  Sake 50 Milliliter
For ponz sauce
  Soy sauce 4 Tablespoon, divided
  Lime 1 Medium, juiced (about 3 tablespoons of lime juice)
  Green onions 2 Large, chop (long)
  Daikon radish 100 Gram, grated
For white sesame sauce
  White sesame paste 3 Tablespoon
  Fish sauce 2⁄3 Tablespoon (nam pla)
  Water 2 Tablespoon
  Vinegar 1 Tablespoon
  Sugar 1 Tablespoon
  Garlic clove 1⁄2 Medium, mince
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Japanese
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
50 Minutes
Cook Time: 
15 Minutes
Ready In: 
65 Minutes
Servings: 
2
Subtitle: 
Japanese Beef Hot Pot Porridge
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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