Michel Michel Shabu Shabu Recipes

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MICHEL-MICHEL SHABU-SHABU

What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."

Provided by Marian Burros

Categories     dinner, soups and stews, main course

Time 3h

Yield 4 servings

Number Of Ingredients 12



Michel-Michel Shabu-Shabu image

Steps:

  • Freeze meat for 1 hour. Cut into 12 to 16 thin slices. Place 1 slice between 2 pieces of plastic wrap and pound until paper thin. Repeat with remaining slices. (Can be rewrapped and refrigerated until 1 hour before serving.)
  • Bring 4 cups of broth to boil and add grated horseradish or ginger. Lower heat and simmer gently for 10 minutes. (Can be prepared ahead up to this point, covered and left at room temperature.) Strain and measure, adding additional broth if needed to make 4 cups.
  • Bring broth back to boil. Add rutabaga, zucchini, carrot and mushrooms, cover and simmer gently for 5 minutes. Stir in cabbage and snow peas, cover and simmer for 5 minutes. Season with salt and pepper.
  • Meanwhile, arrange meat slices in the bottom of 4 soup plates. Combine mustard and horseradish and spread over meat. Pepper meat. Ladle the broth and vegetables over the meat and serve immediately.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 16 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 6 grams, Sodium 1250 milligrams, Sugar 7 grams, TransFat 0 grams

3/4 pound to 1 pound beef tenderloin, in 1 piece, trimmed of fat
4 to 5 cups beef broth, preferably unsalted
1 2-inch piece fresh horseradish, peeled and grated or 1-inch piece fresh ginger, peeled and cut into fine julienne
1 cup peeled, quartered and thinly sliced rutabaga
1 small zucchini, trimmed and thinly sliced
1 large carrot, peeled and sliced into 2 by 1/4-inch strips
8 mushrooms, stemmed and quartered if large
8 Napa cabbage leaves, thinly sliced
1 cup snow peas, strung
Salt and freshly ground black pepper to taste
4 teaspoon Dijon mustard
1 teaspoon prepared horseradish

SHABU SHABU

Traditional Japanese dish I just got the recipe for, apparently it's quick, like asian fast food but better than McDonald's!

Provided by Esuka

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Shabu Shabu image

Steps:

  • Place in a medium-sized pot a couple of slices of kombu (kelp) and cover with cold water.
  • Gently bring the water to a boil and remove the kombu just before it starts to boil.
  • Let the water boil very gently.
  • Take one of the items, swish it around in the hot water for a few seconds (for beef) to a few minutes (for vegetables).
  • Combine 2 parts soy sauce with 1 part lemon juice for dipping sauce.
  • Serve with hot steamed rice.

Nutrition Facts : Calories 1118.2, Fat 86.4, SaturatedFat 34.3, Cholesterol 112.4, Sodium 83.7, Carbohydrate 57.9, Fiber 6.8, Sugar 6.2, Protein 31.2

1 lb beef, very thinly sliced
3 slices konbu
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb mushroom (shimeji)
1/2 lb pasta (shirataki)
1 lb Chinese cabbage
1/2 lb watercress
1 lb tofu, cut in 1 in. cubes, pressed and drained

BEEF AND VEGGIE SHABU SHABU

Shabu Shabu means swish swish, the movement of stirring skewered meats and veggies in a broth. This is interactive food at its best! This is very similar to fondue, minus the cheese and chocolate. This recipe appeared in the Salt Lake Tribune, reprinted from Fondue. They say to use a wok or fondue pot, but if you don't have one, improvise!

Provided by darthlaurie

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10



Beef and Veggie Shabu Shabu image

Steps:

  • Fill an electric wok or fondue pot two-thirds full of broth. Bring to a boil. Reduce heat and simmer gently for 2 minutes.
  • Meanwhile arrange beef slices, mushrooms, green onion pieces, cabbage, spinach and tofu on a platter and place at the table. Set out sauces in small bowls.
  • Place pieces of mushroom, green onion pieces and cabbage on skewers or forks. Cook in broth 1 to 2 minutes. Add meat, spinach and tofu. Cook 2 more minutes. Remove from broth and dip in desired sauce before eating.
  • When diners have had their fill of meat and vegetables, add noodles to broth and heat through. Sprinkle with chopped green onions. Ladle noodles and broth into soup bowls.

Nutrition Facts : Calories 604, Fat 15.4, SaturatedFat 4.9, Cholesterol 136.1, Sodium 2296.7, Carbohydrate 45.6, Fiber 5.7, Sugar 3.9, Protein 70.7

6 -8 cups beef broth
2 lbs well-marbled sirloin or 2 lbs prime beef, sliced paper thin
12 fresh shiitake mushrooms, brushed clean, trimmed and cut in half if large
8 green onions, included tops, cut diagonally into 1 1/2 -inch lengths
1/2 small napa cabbage, cut into 2-inch pieces
12 small spinach leaves
1 lb firm tofu, cut into 1 1/4 -inch cubes
6 ounces udon noodles, cooked and drained
1/2 cup finely chopped green onion, including tops, for garnish
teriyaki sauce or peanut sauce

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