Japan

Shabu-Shabu

Name: Shabu-Shabu
Total time: 30 min
Yield: 3
Cuisine: Japan
Ingredients: 400 g Beef, paper-thin sliced; 1 piece Kombu (kelp); 200 g each Napa cabbage & leek; 150 g Shiitake & enoki mushrooms; 200 g each Tofu & shirataki noodles; for dipping Ponzu & sesame sauce; to garnish Spring onion & daikon

Japanese hot pot with paper-thin beef

Shabu-shabu takes its name from the sound of swishing the thin meat in the hot broth. It grew popular in 1950s Osaka.

In a mild kombu broth, paper-thin beef slices cook for seconds and are dipped in ponzu or sesame sauce – convivial and surprisingly light.

Servings3

Time30 min

LevelEasy

Ingredients

Beef, paper-thin sliced400 g
Kombu (kelp)1 piece
Napa cabbage & leek200 g each
Shiitake & enoki mushrooms150 g
Tofu & shirataki noodles200 g each
Ponzu & sesame saucefor dipping
Spring onion & daikonto garnish

★ = available authentic in the Asia Boutique

Preparation

Steep kombu in water and warm, remove before boiling.
Add vegetables, mushrooms and tofu to the broth at the table.
Swish beef slices one by one through the hot broth.
Dip in ponzu or sesame sauce and eat at once.
Finally cook shirataki noodles in the broth.

Make it original

Kombu, ponzu and shirataki noodles for shabu-shabu are in the Asia Boutique.

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