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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-
Easy Japanese Recipes – Japanese Beef Shabu Shabu (Hot Pot)
By Monica Sato
Dining out at Japanese restaurant doesn't come cheap. A shabu shabu hot pot meal, for instance, can easily set you back by at least $25 or more if you opt for premium cuts. However, if you prepared the same dish at home, you could feed 4 people for under $20!
Shabu Shabu is very easy to make – it consists of paper-
Japanese Beef Shabu Shabu Recipe
(serves 4)
Ingredients:
2 cups water
3 inches dried kombu (kelp)
1 pound Chinese cabbage, chopped
¼ pound green onion, thinly sliced
1 block cotton tofu, cut into bite-
4 ounces enoki mushroom, cut in half
4 ounces shiitake mushrooms
¼ pound carrot, cut into thin slices
1½ pounds sirloin beef*, sliced thinly
For the dipping sauce:
3 tablespoons sesame paste
3 tablespoons mirin
1 tablespoon sugar
1 tablespoon vinegar
2½ tablespoons soy sauce
½ teaspoon grated garlic
½ cup beef stock
How to make shabu shabu
To make dipping sauce, pour mirin over sesame paste and mix well.
Add sugar, vinegar, soy sauce and grated garlic. Mix well.
Finally, stir in beef stock. Serve in individual dipping bowls.
To make shabu shabu broth, pace water in a pot and add dried kombu.
Let simmer over a medium heat for about 10 minutes. Once the water starts to boil, remove kombu and discard.
Then bring broth to the boil; add mushrooms, tofu and finally the vegetables.
Put a slice of beef in the boiling broth and swish it gently for a few seconds; enjoy with dipping sauce. As you cook, skim off any foam or impurities that rise to the surface.
*When you buy beef for shabu shabu, make sure to choose well marbled sirloin beef so that it'll be tender when cooked in boiling broth. And, to achieve really thin slices, here's what you do – sandwich the beef between 2 sheets of cling film. Using the back of a knife, flatten it until very thin and then slice beef into thin strips.
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