ezRecipe-Zee: Cooking Recipe: How to make Shabu-Shabu

Shabu-Shabu

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Date Added:	May 7, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Beef, Other, Copy Cat / Restaurant

Ingredients:

2     pounds        prime-quality well-marbled beef
                    with each slice measuring 8" by 3"
                    = (freezing the meat for 20 minutes will
                    facilitate slicing meat)
12                  shiitake mushrooms
                    wiped clean, halved, if large
6                   long onions or 8 to 10 scallions
                    into 1 1/2" lengths
2                   tofu cakes
6                   Napa or Chinese cabbage leaves
1     cup           grated giant white radish
1/2   cup           minced scallion
1 1/2 quarts        chicken stock
                    === DIPPING SAUCES ===
                    Soy-Ginger Sauce
                    Ponzu
                    === SOY-GINGER SAUCE ===
1/2   cup           soy sauce
1/4   cup           mirin (sweet Japanese rice wine)
1/4   cup           rice vinegar
2                   green onions
2     teaspoons     minced fresh ginger
1/2   teaspoon      hot red pepper flakes

Directions: one line for each direction. When saved the lines will be numbered.

Arrange the meat slices and vegetables separately on large round platters.
Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.
Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.
Dip meat and vegetables in dipping sauces.
When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.
For the Soy-Ginger Sauce: Whisk all ingredients together in a bowl. (Makes 1 cup)
This recipe yields 4 to 6 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* SARA'S SECRETS with Sara Moulton - (Show # SS-1A09) - from the TV FOOD NETWORK