Shabu Shabu

Japanese Beef Shabu Shabu Hot Pot

The name “Shabu Shabu” comes from the sound of the beef being swished through the hot pot with chopsticks.
It is actually a simple dish to put together and you can use either thinly sliced beef (the standard), which has become very popular in Japan. Regardless of what type of meat you use, Shabu Shabu is a very healthy dish and you can use any kind of vegetables you like.
Just make sure the vegetables you use are sliced thin and cook quickly.
I have always used chicken stock instead of dashi for my Shabu Shabu. I think the stock adds great flavor plus it’s more readily available for the home cook.
Once you and your family discover how fun it is to make Shabu Shabu at home, it will become a popular family night dinner and a great way to get kids to eat their vegetables.

Dipping Sauce Recipes: 

1. Ponzu Dipping Sauce Ingredients:

1. 1/3 cup soy sauce
2. 1/4 cup lemon juice 
3. 1 tablespoon rice vinegar
4. 1/3 cup dashi Whisk soy sauce, lemon juice, vinegar, and dashi together in a bowl. 

2. Sesame Dipping Sauce Ingredients:

1. 1/2 cup toasted white sesame seeds
2. 1 cup plus 2 tablespoons dashi
3. 3 tablespoons soy sauce
4. 2 tablespoons sugar
5. 1 tablespoon rice vinegar
6. 1/2 teaspoon freshly ground black pepper Grind sesame seeds well. 

*Whisk all ingredients together in a bowl or pulse in a blender until combined*
(for both the sauce on top you can buy at the supermarket ready-made or bottled )

Ingredients:
Serves 4

1. 1 pound strip loin or rib eye, sliced paper thin (1/16-inch)
2. 1 block firm tofu, cut into bite sized pieces
3. 1/4-1/2 head of napa cabbage, chopped
4. 1 large Japanese negi or 1 bunch scallions, sliced on an angle into 2-inch pieces
5. 1 package of enoki mushrooms, trimmed and pulled apart
6. 4 ounces shiitake mushrooms (about 8 pieces, stems removed)
7. 3 cups chicken stock (or vegetable stock)
8. 3 cups water. 

Directions:

1. Make the ponzu and sesame dipping sauces ahead of time and place small dishes of the sauces for each person.
2. Arrange beef, tofu, napa cabbage, green onions and mushrooms on a serving dish. Set a portable gas burner on the dining table. Place a medium saucepan or shallow pot on the burner, pour in both the chicken stock and water and bring to a simmer, do not bring to a full boil (you can also use an electric hot pot which is what I have). Add the tofu and vegetables, starting with the ones that take the longest to cook.
3. After tofu and vegetables are almost ready to eat, each person can start poaching their meat until rare or medium rare, 15 to 30 seconds. Take out tofu, vegetables and meat as they cook and dip them in either kind of sauce and enjoy.