Recipes - Japanese

Shabu Shabu (Japanese Beef Hot Pot)
Shabu Shabu


Shabu Shabu, is a popular Japanese hotpot dish, comprising of an assortment of vegetables and paper-thin meats being cooked in a special broth. The name of the dish is supposed to represent the sound and action of thinly sliced meat being swished with chopsticks in the hotpot.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

1 pc kombu (dried kelp, about 8x8cm in size)
½ head napa cabbage (washed, cut and stems kept)
½ bunch shungiku (tong hao/edible chrysanthemum leaves, washed and cut)
1 pkg enoki mushrooms (stalks removed, pulled apart and rinsed)
8 shiitake mushrooms (stem removed)
6cm carrot (peeled and cut into thin round slices)
1 pkg shimeji mushrooms (stalks removed, pulled apart and rinsed)
1 block medium firm tofu (cut into 4cm cubes)
1 leek (washed and cut diagonally into 3cm pieces)
500-800g thinly sliced beef (chuck or rib eye, available in Asian grocers)
1 pkg udon

Dipping Sauce

4 tbsp ground sesame seeds
2 tbsp soy sauce
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp miso paste
2 tbsp water




Steps:
  1. Fill a clay pot or large pot two-thirds full with water. Add kombu in the water and let it soak for at least 30 mins.
  2. Meanwhile, combine all ingredients for the dipping sauce in a small bowl and set aside.
  3. Clean and cut vegetables.
  4. Arrange all the ingredients on a serving plate. Set a portable gas burner and place ingredient plate on a table. Give each guest a bowl of rice, an empty bowl for cooked food, and a sauce dish for the shabu shabu dipping sauce.
  5. Bring the broth with the soaked kombu to a boil. Add stem part of napa cabbage and shungiku, leek, carrots, some mushrooms, and tofu. You want to start with the ingredients that take the longest to cook.
  6. Now bring the pot of boiling broth to the table. Each person cooks their beef by dipping a slice of beef in the boiling broth with chopsticks. Swish it gently back and forth until the meat changes colour, about 10 secs will do.
  7. Enjoy the meat by dipping in the sauce.
  8. Add remaining ingredients as necessary in the boiling broth and simmer for a few minutes.
  9. End the meal with udon noodle. When most or all of the ingredients are taken out from the broth, add udon noodles in the pot and cook for a few minutes. Flavour udon with just bit of salt and white pepper.

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Shabu Shabu (Japanese Beef Hot Pot)

Shabu Shabu (Japanese Beef Hot Pot)

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Shabu Shabu, is a popular Japanese hotpot dish, comprising of an assortment of vegetables and paper-thin meats being cooked in a special broth. The name of the dish is supposed to represent the sound and action of thinly sliced meat being swished with chopsticks in the hotpot.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

1 pc kombu (dried kelp, about 8x8cm in size)
½ head napa cabbage (washed, cut and stems kept)
½ bunch shungiku (tong hao/edible chrysanthemum leaves, washed and cut)
1 pkg enoki mushrooms (stalks removed, pulled apart and rinsed)
8 shiitake mushrooms (stem removed)
6cm carrot (peeled and cut into thin round slices)
1 pkg shimeji mushrooms (stalks removed, pulled apart and rinsed)
1 block medium firm tofu (cut into 4cm cubes)
1 leek (washed and cut diagonally into 3cm pieces)
500-800g thinly sliced beef (chuck or rib eye, available in Asian grocers)
1 pkg udon

Dipping Sauce

4 tbsp ground sesame seeds
2 tbsp soy sauce
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp miso paste
2 tbsp water

Instructions
  1. Fill a clay pot or large pot two-thirds full with water. Add kombu in the water and let it soak for at least 30 mins.
  2. Meanwhile, combine all ingredients for the dipping sauce in a small bowl and set aside.
  3. Clean and cut vegetables.
  4. Arrange all the ingredients on a serving plate. Set a portable gas burner and place ingredient plate on a table. Give each guest a bowl of rice, an empty bowl for cooked food, and a sauce dish for the shabu shabu dipping sauce.
  5. Bring the broth with the soaked kombu to a boil. Add stem part of napa cabbage and shungiku, leek, carrots, some mushrooms, and tofu. You want to start with the ingredients that take the longest to cook.
  6. Now bring the pot of boiling broth to the table. Each person cooks their beef by dipping a slice of beef in the boiling broth with chopsticks. Swish it gently back and forth until the meat changes colour, about 10 secs will do.
  7. Enjoy the meat by dipping in the sauce.
  8. Add remaining ingredients as necessary in the boiling broth and simmer for a few minutes.
  9. End the meal with udon noodle. When most or all of the ingredients are taken out from the broth, add udon noodles in the pot and cook for a few minutes. Flavour udon with just bit of salt and white pepper.

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