Japanese Shabu Shabu Food

JAPANESE SHABU SHABU

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.

JAPANESE SESAME SAUCE FOR SHABU SHABU

Steps:

• Toast sesame seeds in a frying pan until you hear 4-5 pops. Remove from heat. Grind sesame seeds in a mortor or a coffee grinder. You do not need to to grind completely smooth.
• Add all the seasonings with ground sesame seeds. If you want to make this without the alcohol content, cook off alcohol from sake for about 10-15 seconds in the microwave.
• Use the sauce for dipping shabu shabu pieces.

SHABU SHABU

Steps:

• Place the meat and crab on two separate plates.
• Assemble the Napa cabbage, enoki mushrooms, shitake mushrooms, scallion and baby carrots in another plate.
• Combine the Soup ingredients in a Shabu pot.
• Prepare the dipping sauces in two small dipping bowls. Place the condiments on small dishes.
• Heat the pot on a countertop burner. When the Soup comes to a rolling boil, add the Napa cabbage, mushrooms, crab legs and other ingredients in the boiling soup.
• Quickly blanch and cook the meat using a pair of chopsticks.
• Remove the meat immediately and dip it in your favorite sauce and enjoy with condiments according to taste.
• Scoop out the other ingredients in the pot and enjoy. You may skim scum off the soup in the pot as needed.

SHABU-SHABU HOTPOT

Steps:

• Cut the konbu into 2-3 short pieces and place in a pot with 1L (2.1pt) water. Soak for 30 minutes.
• Bring the water with konbu to a boil over high heat. As soon as small bubbles start rising, remove the konbu (note 7). The broth is ready for Shabu-shabu.
• Cut Chinese cabbage leaves crosswise into 4cm (1½") long pieces. If the leaves are very wide, cut the leaves vertically in half first.
• Cut shallots diagonally into 10cm long pieces. Cut shiitake mushrooms in half diagonally (note 2). If chrysanthemum leaves are long, cut them into two.
• Rinse shirataki and spread the bunch of strands on the cutting board, then cut into two or three portions so that each noodle is short (easier to pick them up).
• Plate the vegetables and beef slices on a large serving plate, clustering each ingredient together (see the photo in the post).
• Finely grate roasted sesame seeds in a mortar & pestle until they become slightly wet (oil from sesame seeds).
• Add the remaining Sesame Sauce ingredients to the mortar. Mix the sauce mixture well so that there are no lumps of miso paste. Leave it until required.
• In the centre of the dining table, place the broth in a pot on a portable cooktop with a ladle and a bowl of water next to it.
• Place the plate of meat and vegetables near the cooktop and two medium-sized bowls per diner with Sesame Sauce and Ponzu in each bowl.
• Bring the broth to a boil.
• Pick a slice of beef with chopsticks and shake a few times in the boiling water (about 10 seconds or so) to cook the meat. Then, dip the meat in the sauce of your choice and eat.
• Cook all the meat first so that you will have a better broth to cook the vegetables in.
• Add a small amount of vegetables of your choice to the broth and cook until tender. Dip the meat in one of the sauces to eat.
• After cooking beef slices, scum will surface. Use the ladle to remove the scum (try not to take too much broth with it) and wash it off in the bowl of water. Repeat this throughout the cooking as you see scum surfacing.

SHABU SHABU

Steps:

• Gather all the ingredients.