Shabu Shabu
By: Anonymous
Published: Saturday, February 13, 2010 - 3:13pm

Ingredients




pound well-marbled beef
1 medium nappa cabbage
1 can bamboo shoots - (15 oz)
7 green onions
1 bn spinach
12 shitake mushrooms
pound shirataki (yam noodles)
1 tofu cake
1 cup lemon juice
cup rice vinegar plus
2 tablespoons rice vinegar
1 cup dark soy sauce
2 tablespoons tamari sauce
3 tablespoons mirin alcohol burned off
ounce dried bonito flakes
1 two-inch square konbu

Preparation

1 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. 2 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. 3 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. 4 Arrange the meat attractively on one platter, so it is easy to pick up with chopsticks. Arrange the vegetables on another platter. 5 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. 6 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.