Shabu-Shabu

Total Time:
1 hr
Prep:
25 min
Inactive:
20 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds prime quality, well-marbled beef, cut into paper-thin slices, each slice measuring 8 by 3 inches (freezing the meat for 20 minutes will facilitate slicing meat)
  • 12 shiitake mushrooms, trimmed and wiped clean, halved, if large
  • 6 long onions, or 8 to 10 scallions, cut diagonally into 1 1/2-inch lengths
  • 2 cakes tofu, cut into 1 1/2-inch squares
  • 6 leaves Napa or Chinese cabbage, shredded
  • 1 cup grated giant white radish
  • 1/2 cup minced scallion
  • 1 1/2 quarts chicken stock
  • Dipping Sauces:
  • Soy-Ginger Sauce, recipe follows
  • 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, finely chopped
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon hot red pepper flakes
Directions
Dipping Sauces:
  • 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.

Soy-Ginger Sauce:
  • Whisk all ingredients together in a bowl.

  • Yield: 1 cup


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