SHABU SHABU
Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi. Everyone at the table takes part in the communal cooking and enjoys the ingredients with different dipping sauces. It's intimate yet casual, and a whole lot of fun!
Provided by Namiko Chen
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 477 kcal, Carbohydrate 35 g, Protein 38 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 69 mg, Sodium 178 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 1 g, ServingSize 1 serving
SHABU SHABU WITH DIPPING SAUCES
Steps:
- Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.
- Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth. Yield: About 2 quarts
- Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.
- Toast the sesame seeds in a heavy pan until lightly browned. Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender. Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce. Add cayenne to taste. Pour sauce into individual cups.
SHABU SHABU
The time we first wandered into the Ginza district of Tokyo, we found a 'hole-in-the-wall' restaurant with a lunch special of shabu shabu. Didn't know what we were in for, but by ordering and waiting until the table next to us had also been served, we learned the approach to this Japanese beef and vegetable fondue. The name is supposed to be the sound made by the cooking tidbits in the broth.
Provided by Hezzy_tant_Cook
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange beef on a platter; spinach, mushrooms, bamboo shoots, cabbage, and onions on another platter; and tofu on a third platter or with the vegetables.
- Combine soy sauce, lemon juice, and 1/2 cup chicken broth in a bowl; portion dipping sauce into 6 very small bowls.
- Pour remaining broth into a saucepan and bring to a boil. Transfer hot broth to a fondue pot.
- Serve with chopsticks or forks. Individuals cook their own portions of meat, vegetables, and tofu in the boiling broth, then dip in dipping sauce and eat.
Nutrition Facts : Calories 295 calories, Carbohydrate 12.3 g, Cholesterol 52.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 35.3 g, SaturatedFat 3.7 g, Sodium 1367.9 mg, Sugar 3.9 g
JAPANESE SHABU SHABU
Who says a fondue has to be high fat? This is a great flavour-infused, broth-based fondue for those who are health conscious. The key to hot-pot cooking is in the broth. Use homemade or a good quality packaged broth. Remember to always arrange raw meats, poultry and seafood on separate platters from the vegetables and other ingredients.
Provided by J. Ko
Categories Soy/Tofu
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring the broth to a boil in a large pot on the stove.
- Arrange the beef on a platter.
- Arrange the tofu, cabbage, peppers, carrots, mushrooms and green onions on a separate platter.
- Transfer the broth to an electric fondue pot, electric wok or traditional hot pot set on the dining table. Add the coriander (cilantro) and simmer for 5 minutes before you start to dip. Use fondue forks to dip the food into the simmering broth.
- Cook the beef to desired doneness, the tofu until heated through and the vegetables until tender-crisp.
- Serve with rice and dips.
Nutrition Facts : Calories 647.6, Fat 42.5, SaturatedFat 15.9, Cholesterol 166.6, Sodium 901.5, Carbohydrate 6.4, Fiber 1.6, Sugar 3.1, Protein 57.3
SHABU SHABU
Shabu shabu is an Asian version of fondue. Instead of cooking the food in boiling oil, it's cooked in boiling broth. At the end of the shabu shabu meal, noodles are added to the broth and what results is a wonderful soup that has been flavored by all of the foods that went before. Ideally, you should have a Mongolian hotpot or a Chinese firepot for this dish, but you can use a regular fondue pot or chafing dish using canned heat. It's wise to heat the broth on the kitchen stove, then transfer it to the tabletop cooker. From an old newspaper clipping.
Provided by Molly53
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling.
- Let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating.
- When meat is almost gone, place the spinach, Chinese cabbage and onions into broth; stir for three minutes.
- Guests help themselves to the vegetables.
- When the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls.
Nutrition Facts : Calories 715.8, Fat 32.8, SaturatedFat 8.7, Cholesterol 493.2, Sodium 1699.4, Carbohydrate 27.1, Fiber 2.5, Sugar 2.6, Protein 75.7
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- Make the garlic sauce: Combine garlic, lemon juice, and 1 teaspoon salt in a small bowl. Let stand, uncovered, 30 minutes. Whisk in oil.
- Make the kombu broth: In a large pot, combine 12 cups cold water and kombu. Cover and bring to a boil over high heat. Immediately remove from heat; let stand 15 minutes. Discard kombu. Stir in 2 teaspoons salt. Bring to gentle simmer over moderate heat.
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