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Japanese Shabu Shabu
Created by: Howcan Team
Ingredients
- 1 pound thinly sliced beef (sirloin or ribeye)
- 8 cups of dashi broth
- 1/2 napa cabbage, sliced
- 1 bunch of enoki mushrooms, separated
- 1 block of firm tofu, sliced
- 4 green onions, sliced
- 1/2 cup of shiitake mushrooms, sliced
- 1/2 cup of shimeji mushrooms, separated
- 1/2 cup of carrots, thinly sliced
- 1/2 cup of daikon radish, thinly sliced
- 1/2 cup of udon noodles
- 1/2 cup of ponzu sauce
- 1/4 cup of sesame sauce
Instructions
- Prepare the ingredients by slicing the beef, napa cabbage, tofu, green onions, shiitake mushrooms, shimeji mushrooms, carrots, and daikon radish.
- In a large pot, bring the dashi broth to a simmer over medium heat.
- Arrange the sliced beef, napa cabbage, tofu, mushrooms, carrots, and daikon radish on separate plates for easy access.
- Place the udon noodles in a bowl of cold water to separate and loosen.
- Set up a portable gas stove or electric hot pot in the center of the dining table.
- Pour the ponzu sauce and sesame sauce into small dipping bowls for each diner.
- Once the broth is simmering, each diner can use chopsticks or a small strainer to cook their desired ingredients in the hot broth. The beef and vegetables only need a few seconds to cook, while the udon noodles may take a minute or two.
- Dip the cooked ingredients into the ponzu or sesame sauce before eating.
- Enjoy the interactive and flavorful experience of Japanese Shabu Shabu!
Japanese Shabu Shabu is a traditional hot pot dish that originated in the 20th century. The name "Shabu Shabu" is derived from the sound of swishing thinly sliced meat in the boiling broth. This culinary delight gained popularity in the Kansai region of Japan, particularly in Osaka and Kyoto. The dish typically features paper-thin slices of high-quality beef, alongside an assortment of fresh vegetables and tofu, all cooked in a flavorful kombu broth. The key to a perfect Shabu Shabu lies in the quality of the ingredients and the art of thinly slicing the meat. Today, renowned restaurants in Japan, such as those in Kyoto, are celebrated for their exceptional Shabu Shabu. The dish is often served with a variety of dipping sauces, adding an extra layer of flavor to the experience. For those seeking an authentic taste of Japanese Shabu Shabu, sourcing top-grade beef and mastering the art of swishing the meat in the broth are essential.
30 min
4
350 calories
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