Shabu Shabu
A delicious cold weather dish, shabu shabu is a Japanese version of the popular Chinese hot pots. The difference between these dishes are the dipping sauces. Chinese hot pots generally have a peanut base sauce while the Japanese uses a ponzu sauce.
Ingredients
For the Broth:
4 cups water
1 sheet Dashi Kombu
1/4 cup mirin
1 tbsp miso paste
1 tbsp minced garlic
1 tsp bonito soup stock
For the condiments:
1 lb wagyu beef thinly sliced
1 medium onion, thickly sliced
4 green onions, chopped 2 inch pieces
8 leaves napa cabbage cut into 2 inch strips
1 bunch champagne mushrooms
1 package extra firm tofu (12 ounce pkg)
1 package udon noodles (1 pound)
For the Ponzu sauce:
1 cup soy sauce
1/4 cup fresh lemon juice
1 tsp bonito soup stock
Instructions
1
To make the broth, combine the broth ingredients in a large shallow saute pan or skillet. Bring to a bowl, reduce heat to a simmer and simmer for 5 minutes.
2
Divide the condiments between four small plates and arrange them to display the ingredients. I do separate the beef from the other vegetables putting it on a separate plate.,
3
To make the ponzu sauce, combine the ingredients in a small bowl and mix together.
4
Make 4 cups rice and divide the rice between four servings in small bowls.
5
Heat the broth to a boil and add the condiments into the broth cooking the ingredients. Eat the cooked ingredients over the rice bowls, catching the drippings. Eat the rice last with all of the delicious drippings from the shabu shabu.
