How to Make Shabu Shabu

This Japanese dish is very similar to a hot pot and closely related to sukiyaki, where thinly sliced vegetables and meat are served traditionally with dipping sauces. However, shabu shabu is a less savory and sweeter dish. Although a common winter dish, shabu shabu now is enjoyed year round.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 lbs. well-marbled sirloin beef, thinly sliced
• 12 washed and sliced ****ake mushrooms
• 8 long green onions
• 6 Chinese cabbage leaves
• 2 blocks of Tofu
• 8 oz. bamboo shoot
• 1 cup grated radish
• 4-inch giant kelp square
• Ponzu sauce for dipping

1. Purchase well-marbled sirloin beef from a butcher and have it sliced paper-thin. Reduce these slices to approximately 8 by 3-inch bites. Lamb loin rib can be substituted for beef, if desired.

2. Place the thin beef strips on a platter so that each slice can be picked up with a fork or chopsticks. Arrange another platter with thinly sliced vegetables.

3. Fill a large pot halfway with boiling water. Place kelp in pot and allow steeping for 3 to 4 minutes. Vegetable broth can be substituted for the kelp if it is unavailable.

4. Pick up a piece of beef or vegetable and swish it through the broth until desired doneness is achieved. Alternate between meat and vegetable.

5. Dip each portion of meal into dipping sauce, if desired.

6. Spoon remaining broth into small serving cups at the end of the meal and garnish with green onions and lightly salt.

Tips & Warnings

• Skim off any excess foam that develops on broth surface as needed.
• Any noodle may be added to the dish for a more substantial meal.
• Slice, chop or shred tofu block as desired.
• Take precautions to prevent burning or scalding.

Resources

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• Discover a world of epicurean delight here
• Discover Asian dining sites for the discriminating palate

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[EternalWinter]

on 10/25/2007 Interesting article. I think I'll make this some night when I have friends over. Thanks for the tips!