Shabu-shabu 357kcal / per person

recipes

category MeatSee the Related Food Category Page
recipe number 03802
cooking time 30 minutes
comment Shabu-shabu is one kind of hot pot. Cook thinly sliced beef and vegetables and eat with dipping sauces such as ponzu soy sauce or sesame-based sauce. The term shabushabu is an onomatop?ia, derived from the sound emitted when the meat is stirred in the pot.
image The dipping sauce matches well with briefly blanched beef, which is tender and with the fat washed off the surface in the pot. Serve with vegetables to make your meal balanced.
Lean chuck eye roll (thinly sliced) 160 g
Momen (firm) tofu 200 g
Chinese cabbage 120 g
Shungiku (garland chrysanthemum)
Not essential, if not available.
80 g
Shiitake mushrooms 20 g
Carrot 20 g
Boiled kuzukiri (kudzu noodles)
Not essential, if not available.
80 g
Soy sauce 1 tbsp
Yuzu juice 1/2 tbsp
(A) Toasted sesame seeds 2 tsp
(A) Soy sauce 1/2 tbsp
(A) Vinegar a little more than 1 tsp
(A) Sugar 1/2 tbsp

Cut the tofu into bite-sized pieces. Cut the Chinese cabbage into large pieces (zaku-giri). Cut the shungiku into 4 to 5-cm long pieces.

Remove the stems of the shiitake mushrooms and halve diagonally (sogi-giri). Cut the carrot into thin slices (usu-giri). To make ponzu sauce, mix the soy sauce and the yuzu sauce.

To make the sesame sauce, toast the (A) sesame seeds until fragrant and grind well in a mortar. Add the soy sauce, the vinegar and the sugar.

Arrange the Chinese cabbage, the shungiku, the carrot pieces, the kuzukiri, the tofu, the beef and the shiitake mushrooms on a plate. In an earthenware pot, bring water to a boil and add the ingredients. Cook at the table and eat with your favorite dipping sauces.

technique Use thinly sliced beef. Stir a slice of beef in boiling water until your desired doneness.
  1. Cut the tofu into bite-sized pieces. Cut the Chinese cabbage into large pieces (zaku-giri). Cut the shungiku into 4 to 5-cm long pieces.
  2. Remove the stems of the shiitake mushrooms and halve diagonally (sogi-giri). Cut the carrot into thin slices (usu-giri). To make ponzu sauce, mix the soy sauce and the yuzu sauce.
  3. To make the sesame sauce, toast the (A) sesame seeds until fragrant and grind well in a mortar. Add the soy sauce, the vinegar and the sugar.
  4. Arrange the Chinese cabbage, the shungiku, the carrot pieces, the kuzukiri, the tofu, the beef and the shiitake mushrooms on a plate. In an earthenware pot, bring water to a boil and add the ingredients. Cook at the table and eat with your favorite dipping sauces.