SHABU SHABU
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Provided by Jamie Oliver
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes.
- Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate.
- Bring the broth to the boil. Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.
- Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce. Don't forget the sake or Japanese beer.
SHABU SHABU
The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.
Provided by Hezzy_tant_Cook
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
- Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
- Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
- Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.
Nutrition Facts : Calories 295 calories, Carbohydrate 12.3 g, Cholesterol 52.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 35.3 g, SaturatedFat 3.7 g, Sodium 1367.9 mg, Sugar 3.9 g
SHABU SHABU WITH DIPPING SAUCES
Steps:
- Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
- Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
- Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
- Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.
JAPANESE SHABU SHABU
Who says a fondue has to be high fat? This is a great flavour-infused, broth-based fondue for those who are health conscious. The key to hot-pot cooking is in the broth. Use homemade or a good quality packaged broth. Remember to always arrange raw meats, poultry and seafood on separate platters from the vegetables and other ingredients.
Provided by J. Ko
Categories Soy/Tofu
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring the broth to a boil in a large pot on the stove.
- Arrange the beef on a platter.
- Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
- Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
- Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
- Serve with rice and dips.
Nutrition Facts : Calories 647.6, Fat 42.5, SaturatedFat 15.9, Cholesterol 166.6, Sodium 901.5, Carbohydrate 6.4, Fiber 1.6, Sugar 3.1, Protein 57.3
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