Shabu Shabu. Shabu Shabu - A Quick, Easy, and Healthy Meal All Year Around. As a busy mom, I not only make the hot pot during the holidays but all year around. I love that I don't have to do the cooking before dinner.
Cook paper-thin raw beef slices and vegetables in konbu (kelp) dashi broth and eat them.
Shabu Shabu is a All You Can Eat restaurant chain in the Netherlands.
Enjoy the taste of the Japanese kitchen through a variety. • Shabu Shabu is a Japanese hot pot dish, Nabemono, with paper-thin sliced beef.
You can have Shabu Shabu using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Shabu Shabu
- Prepare 10 cm of Kombu.
- Prepare of Water.
- It's 600-800 g of Beef (*very thinly sliced).
- You need of Your favourite Dipping Sauce.
- It's of <Other Ingredient Suggestions>.
- Prepare of Wombok (Chinese cabbage), Mizuna, Lettuce, Spinach, Bok Choy, Carrot, Daikon, Tofu, Shiitake, Enoki, Shimeji, Harusame (Potato/Bean Starch Noodles).
It is cooked at the dinner table using a portable gas stove and we eat it as we cook. Today it's not only eaten in Japan but also neighboring Asian countries among other. Shabu-shabu can be eaten at specialty restaurants or enjoyed at home, especially during the winter, but a summer version called hiyashi shabu or rei shabu (chilled shabu-shabu) also exists. Shabu-shabu is a popular Japanese dish consisting of thinly sliced meat and vegetables cooked in water.
Shabu Shabu instructions
- Fill a pot that you use for cooking (a clay pot is recommended) two-thirds full with Water and soak Kombu in the Water for at least 30 minutes. OR add 1 teaspoon Kombu Dashi powder..
- Prepare the ingredients and dipping sauce. Daikon and Carrot need to be sliced very thinly. I recommend using peeler to make noodle-like thin & long slices..
- Heat the water and remove the Kombu just before the water comes to a boil. Put a slice of beef in the boiling stock and swish it gently back and forth in the boiling soup until it changes colour. Enjoy the meat with dipping sauce..
- Cook other ingredients in the boiling stock as well. *Skim off any foam or scum on the surface as you repeat cooking meat..
The dish is an evolved version of the traditional Mongolian nabemono (one-pot) cooking. Shabu shabu is a traditional Japanese "hot pot" dish. A large pot of boiling water is positioned at the center of the table and thin slices of beef are cooked in the hot liquid alongside vegetables. The must item for Shabu Shabu is paper thin slices of raw meat(beef, pork, chicken or lamb) and raw vegetables. Shabu-shabu is a delicious Japanese dish of thin slices of meat or fish, cooked quickly in hot broth, along with vegetables, tofu, and noodles.
