Konichiwa! If you are going to make the Japanese dish of shabu shabu correctly, firstly you will need a decent cut of beef (or other meat). Whatever your budget can afford.
This hot pot is similar to sukiyaki but the Meat for shabu shabu is cut thinner than for sukiyaki.The meat or fish (not always beef) and vegetables are cooked in a Japanese style skillet. When purchasing the chosen meat, ask the butcher to slice it paper thin.
Diners swish a slice of meat in the boiling broth called dashi. The name- shabu shabu- came from this swishing action. It only need to be cooked for a few seconds.But not raw!
Traditional ingredients - they can and do vary.
1/2 lb. sirloin beef, very thinly sliced
1/4 lb. negi, diagonally and thinly sliced
1 enoki mushroom, cut in half
3 inches dried kombu (kelp)
1 lb. hakusai (Chinese cabbage), chopped
1 block cotton tofu, cut into bite-size pieces
1/4 lb. carrot, cut into thin round slices
Traditionally the "chef" would fill a large skillet with water. Add seasoning to the water for 30 minutes then remove the seasoning. Then the ingredients would be set out on a large tray or plate. When ready place the skittle, vegetables and chosen sauces (soy etc) on the table. Sometimes an egg maybe served (parboiled) as a side dish for dipping.
Just before the water boils you should remove the kelp. For a few seconds swish the beef around in the hot water. Eat the meat, dipping in the sauce/egg or other condiment. Skim off any "bits" that rises to the surface as you repeat cooking and eating meat. Add other ingredients in the boiling soup and simmer for a few minutes. Eat them dipping in the sauce as well.
Makes approx 4 servings....this is only a brief guide on the preparation and serving of this delicious Japanese dish.
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