Have a fantastically fun time cooking your meat and eating it too with this shabu-shabu hot pot recipe. As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and tasty hot pot dish made by swishing thin pieces of meat and vegetables in boiling stock broth at the table for a couple of seconds (until they cook) and then dipping them in tasty sauce before eating. An unforgettable dinner.
Ingredients:
- 1 pack dried kombu seaweed
- 4 packs fresh udon noodles
- 1 pack tofu
- 1 small bottle ponzu or pon shabu
- 300g thinly sliced beef
- 1 pack enoki or shiitake mushrooms
- 2 carrots
- 1/2 chinese cabbage (hakusai)
Instructions:
- In the centre of the dinner table fill the large pot with about 2/3 boiling water and add the dried kombu seaweed to soak for approx. 30 minutes.
- Whilst the dried kombu seaweed is soaking, cut up all the meat and vegetables into small thin slices. Cut the tofu into small cubes.
- Return the kombu seaweed to the boil using the small gas cooker and remove it just before the water starts boiling.
- Get everyone who’s eating to sit around the dinner table.
- Using chopsticks or a long fork, start swishing the meat, vegetables and tofu in the broth until cooked. The thinner the ingredients, the quicker they will cook. (Hint: You can leave vegetables at the bottom of the pot to cook until ready).
- Use Ponzu (citrus soy sauce) or other sauces such as Sesame Sauce to dip the meat and vegetables and eat.
- Once the meat and vegetables are finished, add the udon noodles to the pot for 2-3 minutes to soak up all the delicious flavours and finish the meal with them.
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