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Japanese Shabu Shabu

Chef.Morimoto's picture
Ingredients
  Well marbled beef sirloin 1 1⁄4 Pound, sliced paper thin (570 Grams)
  Bonito stock 2 Quart (2 Liters, Primary / Secondary)
  Chinese cabbage leaves 4
  Fresh spinach 16 (Leaves And Stem)
  Leeks 3
  Regular tofu 10 Ounce (285 Grams, 1 Cake)
  Shiitake mushrooms/16 white mushrooms 8 (Fresh Ones)
  Dried red cayenne pepper/1/4 teaspoon cayenne pepper 1 Small
  Grated daikon/White radish / turnip 3⁄4 Cup (12 tbs)
  Green onions 5 , finely chopped
For lemon soy dip
  Kelp 1 (2 Inches)
  Soy sauce 5 Tablespoon
  Rice vinegar 2 Tablespoon
  Fresh lemon juice 1 Tablespoon
For sesame sauce
  Secondary bonito stock 1⁄2 Cup (8 tbs)
  White sesame seeds 6 Tablespoon
  White miso 2 Tablespoon
  Mirin 2 Tablespoon
  Soy sauce 2 Teaspoon
  Rice vinegar 2 Teaspoon
  Garlic 1 Clove (5 gm)
  Pepper red 1 Pinch
  Vegetable oil 2 Teaspoon
Directions

To prepare
1. Prepare a total of 8 1/2 cups bonito stock.
2. Blanch 4 whole cabbage leaves in boiling water until soft, then cool in cold water. Drain. Pare down thick veins so cabbage can be rolled. Blanch spinach in same manner as cabbage. Squeeze out excess moisture. Place 3 or 4 spinach leaves at core end of cabbage leaf and roll up. Trim excess stem. Cut rolls into 1 1/2 -inch (4-cm) sections and stand on end on serving platter.
3. Cut leeks diagonally into 1-inch (2 1/2-cm) pieces. Cut tofu into bite-sized cubes. Wash and trim mushrooms. (If using fresh shiitake mushrooms, discard stems and wash caps.) Artfully arrange on serving platter. Neatly lay out strips of beef on a separate platter.
4. If desired, cook udon noodles.
5. LEMON-SOY DIP: Lightly wipe both sides of kelp with a damp cloth and make 1/2-inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. In a saucepan combine kelp with remaining sauce ingredients. Set aside for 10 minutes. Do not heat. Remove kelp.
6. Soften dried red pepper in water, then clip off large end and squeeze out seeds. Peel daikon. With a sturdy chopstick (or similar utensil) poke a hole lengthwise through the center of daikon and then stuff in whole pepper. (This will enable you to grate the pepper when you grate the daikon.) Finely grate daikon and red pepper. The result will be reddish in color. (If using cayenne pepper, simply grate daikon and mix in pepper.) Place grated daikon mixture in bowl and let each diner mix into lemon-soy dip as desired.
7. SESAME SAUCE: Toast and grind sesame seeds. Dice and mash garlic. To sesame seed, add miso, mirin, soy sauce, rice vinegar, garlic, and pepper. Mix well. Add oil. Mix. Blend in bonito stock.
To cook
In Japan Shabu-shabu is cooked at the table in an earthenware casserole (donabe) or a Mongolian hot-pot (hoko-nabe), but it is possible to obtain good results using a deep electric skillet. If a tabletop heating unit is available, use a heavy 3-quart (3-liter) flameproof (not ovenproof) casserole.
Provide every diner with a bowl of each dipping sauce.
Add daikon-and-red pepper mixture (to lemon-soy dip only) and finely chopped green onions as desired.
Pour bonito stock into cooking vessel until two-thirds full and heat until just boiling.
Each diner uses his or her own chopsticks to pick up a thin slice of beef and swish it in the bonito stock, cooking it to taste.
The meat takes only a few seconds to cook, but the vegetables take more time, so drop the vegetables in and let them cook a while.
Skim off foam occasionally.
After all the meat and vegetables have been eaten, reheat noodles, divide remaining broth among 4 large soup bowls, add noodles, top with finely chopped green onions, and serve.
Season to taste with salt and pepper.
The broth can also be served alone, lightly seasoned to taste.
To cook
In Japan Shabu-shabu is cooked at the table in an earthenware casserole (donabe) or a Mongolian hot-pot (hoko-nabe), but it is possible to obtain good results using a deep electric skillet.
If a tabletop heating unit is available, use a heavy 3-quart (3-liter) flameproof (not ovenproof) casserole.
Provide every diner with a bowl of each dipping sauce.
Add daikon-and-red pepper mixture (to lemon-soy dip only) and finely chopped green onions as desired.
Pour bonito stock into cooking vessel until two-thirds full and heat until just boiling.
Each diner uses his or her own chopsticks to pick up a thin slice of beef and swish it in the bonito stock, cooking it to taste.
The meat takes only a few seconds to cook, but the vegetables take more time, so drop the vegetables in and let them cook a while. Skim off foam occasionally.
After all the meat and vegetables have been eaten, reheat noodles, divide remaining broth among 4 large soup bowls, add noodles, top with finely chopped green onions, and serve.
Season to taste with salt and pepper. The broth can also be served alone, lightly seasoned to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Ingredient: 
Fish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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