Shabu-shabu is a Japanese hotpot dish with thin sliced meat and boiled veggies in water and served with delicious dipping sauces. The word “shabu shabu” was derived from the sound emitted while cooking the soup and veggies are stirred in the cooking pot.
The ingredients are cooked piece by piece beside the diner on the table. Shabu-shabu is considered to be savory in taste and less sweet. – Wikipedia
SHABU SHABU RECIPE
- 400 g thinly sliced beef or pork
- 1 block tofu
- 200 g Napa cabbage (Chinese cabbage)
- 1 long green onion or leek
- 4 shiitake mushrooms
- 10 cm. dried sea tangle
- 1000 ml water
- You can also add your favorite ingredients (e.g., carrot, mushroom, konnyaku, cooked thick white noodles (udon), instant noodles).
- Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
- Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
- Slice the green onion (or leek) diagonally into 5 cm. pieces.
- Wipe shiitake mushrooms with a wet paper towel. Cut off the stems.
- Arrange the meat, tofu, vegetables and shiitake mushrooms attractively in separate rows on one or more shabu-shabu.
- Pour one of the dipping sauces described below into individual serving bowls. The simmered meat and vegetables are dipped into the sauce. Happy cooking and enjoy!
FOR THE DIPPING SAUCES:
We prepared two types of dipping sauce for shabu-shabu. One is a ponzu soy sauce. The other is a sesame sauce. Both are commonly used in Japan and can be bought at Japanese food stores.
PONZU SOY SAUCE:
- 160 ml soy sauce
- 120 ml rice vinegar or freshly squeezed or bottled lemon juice (or yuzu juice)
- 2 tablespoons sugar
Mix the soy sauce, rice vinegar (lemon or yuzu juice) and sugar. Pour into separate serving dishes.
- 120 ml sesame paste
- 80 ml soy sauce
- 2 1/2 tablespoons sugar
- 2 1/2 tablespoons rice vinegar or freshly squeezed or bottled lemon juice (or yuzu juice)
- 80 ml bonito soup stock or water
Mix the sesame paste, soy sauce, sugar, rice vinegar (lemon or yuzu juice) and bonito soup stock (or water). Pour into separate serving dishes.
The cooking method used in the shabu-shabu dish takes extra fat off the meat to make it healthier.
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