Shabu-Shabu - a Recipe From Japan

And more recipes and food from Japan ever felt in a Japanese restaurant. But if you know how. I will share with you. Good luck.

                                                            figure via goproductionsla

Shabu Shabu name imitates the sound of how to do it gently whisk in the hands of his pieces in strips of raw meat broth steaming. The meat cooked quickly in boiling water, very thin slices are made in seconds, so it is no secret to lose them in the broth. herbal ingredients, but generally a little longer if they wish, they are cooked according to the dropout and extraction "method nabe used in many other dishes.

Make savory sauces and spices below and let the mixture of all these will be for dinner with his immersion in the bowl. This is the fun part of eating shabu-shabu - Can we create a flavor (s) desired. Sauces - ponzu sauce of lemon and based on white toasted sesame seeds - are used separately. Spices info or spicy sauce.

Start moving your meal with appetizer, then to shabu-shabu with the pot set fire to the heater on the table. Like the first fish cooked in a pot of fish flavor development of the broth, dishes, starting with the meat. When all the meat and vegetables are ready, you can drink the broth, a little salty, with the cut. Pasta can be added to the broth in a pot and served in a hot broth to each guest. For this dish hot to drink Japanese sake, cold beer or hot green tea. If you want to drink wine, dry red box. For dessert, each offers a choice of fruit or sorbet or ice easy.

In Japan, shabu-shabu is a great party dish, served at home on real cases, partly due to the high quality beef required is expensive. But East and West, this dish is a treat that guests will long remember z. Donabe Serve in the pot or Mongolian hot pot.

Ingredients

• 2 lb (900 g), high quality, well-marbled beef or lamb
• 12 shiitake mushrooms, wiped and cut
• 6 onions Long (naganegi) or 8.10 ball
• 6 leaves Chinese cabbage
• 1 bunch of edible chrysanthemum leaves (or Kikuni shungiku), washed and chopped
• 2 cakes tofu
• 1960-1910 small pieces of wheat gluten (FU)
• 8 oz (225g) bamboo shoots
• ponzu sauce (see below)
• sesame sauce (see below)
• 1 cup grated giant white radish (daikon-oroshi)
• 1 / 2 cup finely chopped green onion
• 4 inches (10 cm) square giant kelp (kombu)

- 6 servings - 

Instructions
Meat: beef shabu-shabu zł beef, lamb or pork chops. In all cases, the meat should be well marbled, so it will be tender Pls be cooked in boiling water.

Ask your butcher cut the meat into very thin, thinner even than slices Sukiyaki. This can be difficult to do at home, even frozen meat.

You may have to reduce by half in each room, depending on size. If the various measures 8x3 inch slices (20x8 cm). It is close to a bite size. Do not simmer slices are so big and so heavy they want pieces cooked.

Shiitake: Notch decorative crosses for the caps. If very large, cut in two caps.

Long onions (or spring onions) cut into 1 1/2-inch diagonal (4 cm) long.

Chinese cabbage: Bottom Trim Chinese cabbage and separate leaves six together. (Use of the headrest in another recipe). Wash, then burn the whole list of offers for 2-4 minutes, with water in a wide saucepan. Drain, salt lightly and dry. Using the bamboo mat, roll cabbage leaves (optional) and cut into slices, or just use the leaves without looking back.

chrysanthemum edible leaves: If the branches are very long, halve the cooking Pls easy operation.

Tofu: Cut the tofu into 1 1/2-inch (4 cm) square plate is disposed Pls.

Wheat gluten (FU): soak for about 5 minutes in hot water. Squeeze moisture and land use.

Bamboo shoots: If you use canned bamboo, wash (remove the hard years of filing limelike within the ridges), burn and cut into slices about a half-moon 1 / 4 inch (7.5 mm ) thick.

Prepare sauce and spicy seasonings. The two sauces refrigerated for two or three days, then they want to be well prepared canned advance, but they want the best prepared just before serving. green onion, chopped a few cans a few hours earlier and refrigerated, but grated white radish IMMEDIATELY must be prepared before use.

To order plates: Place all ingredients about 18 inches (45cm) around plaques in a spirit of generosity to give it merit.

Place the sliced sausage attractive so that everyone can be easily answered with chopsticks or a fondue fork, mix, or defect in parts is unappetizing, and it is difficult to extract tissue slices Standard & Poor's. Arrange other vegetables on the plate in the same way, or arrange for one meat and one for vegetables only. It takes five minutes to a plate and arrange all the ingredients have been prepared.

Cooking at the table: Put a 4-inch (10 cm) square giant kelp (kombu) in a large saucepan or hoko donabe-nabe (a Mongolian hot pot). First, wipe with a damp cloth to clean and cut in several places to release the aromas. Fill donabe or hot-pot two-thirds of freshwater. (When the kelp is not available to shed light broth with Chinese cabbage, carrots, fresh mushrooms, etc.)

Bring to a boil, remove the seaweed just before the temperature reaches a boil, then simmer gently for 3-4 minutes. To do this, either on the stove, transfer the pan to the heating unit on the table at the last moment, on the table itself and heating equipment.

Each guest must chopsticks or a fondue fork. As there are two drops, you should have two bowls available for each guest. (Chances are, however, only one will be used.) Or hot spices mixed with ponzu sauce to taste, but only finely chopped green onion, sesame sauce is added. Each guest puts a piece of meat with a fork and serve it swishes back and forth, Shabu-shabuing in the hot broth until the meat is red to pink. Less frequently, the meat is delicious. May Diners meat and vegetable parts.

From time to time to keep the broth clear vision of the foam.

When the meat and vegetables were finished, serve ladle the broth into a bowl and lightly salted with a little chopped onion.

via bento