Shabu Shabu


pound well-marbled beef
1 medium nappa cabbage
1 can bamboo shoots - (15 oz)
1 bn spinach
12 shitake mushrooms
pound shirataki (yam noodles)
1 tofu cake
cup rice vinegar plus
2 tablespoons rice vinegar
2 tablespoons tamari sauce
3 tablespoons mirin alcohol burned off
1 two-inch square konbu


Buy well marbled sirloin beef or lamb loin roast. Have your butcher cut the meat into paper-thin slices. Slices should be no larger than 8 inches by 3 inches. This make convenient bite-sized portions.
Notch decorative cross in the shitake mushroom caps. Chop the green onions diagonally into 1 1/2-inch lengths. Prepare the cabbage by trimming the bottom, and separating the leaves. Parboil the leaves 2 to 4 minutes until tender.
Cut the tofu in 1 1/2-inch squares. Bamboo shoots should be washed, and parboiled to remove any lime deposits. They should be cut into half-moon slices about 1/4-inch thick.
Arrange the meat attractively on one platter, so it is easy to pick up with chopsticks. Arrange the vegetables on another platter.
Put a 4 inch square of konbu in a large donabe. Fill the pot 3/4 full of water. Add vegetables. Bring to a boil, remove kelp. Each diner then should be shown how to swish the meat back and forth in the broth. It is from this swishing sound that shabu-shabu gets its name. When meat and vegetables are finished, add the shirataki, and each diner can enjoy a bowl of noodle soup.
Ponzu sauce: Mix all the ingredients, and let stand for 24 hours. Strain thru cheesecloth, and mature 3 months in a cool dark place, or refrigerate. Good for 1 year.




1.0 servings


Saturday, February 13, 2010 - 3:13pm



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