How to make ★Shabu-Shabu★〜しゃぶしゃぶの作り方〜(EP89)

Posted on Posted in Beef, Japanese traditional recipes

Welcome to Kitchen Princess Bamboo, Japanese Everyday Food.

Today, I want to share with you how to make “Shabu-Shabu.”

As you know, Shabu-Shabu is one of the favorite dishes among tourist.

It’s easy to prepare, all you need is to buy the best quality beef that you can afford.

Let’s get started!

〈ingredients〉3~4 servings
300g (0.6~0.7 pound) thinly sliced beef (sirloin)
Daikon radish, carrot, Enoki mushroom, long green onion, mustard spinach, firm tofu, etc.
3 pieces kombu kelp

“Goma-Dare” sesame sauce
2 tablespoons toasted sesame seed
2 tablespoons Japanese sesame paste or Tahini
1 tablespoon sugar
1 tablespoon Mentsuyu
2~3 tablespoon water
※ You can alternate 3 tablespoons Dashi and 1 tablespoon soy sauce
A pinch of salt

1) Soak kombu kelp in 2 liters (8 cups) water in an earthenware pot or any shallow pot you have. Turn the heat to very low to draw the maximum Umami from kombu kelp.

2)Meanwhile, let’s prepare the sesame sauce. Put your toasted sesame seed into a Surikogi grinder. Grind until half done. Add sesame paste or Tanihi, sugar and Mentsuyu. Add water a little at a time and make it into smooth.

3)Next, let’s prepare the vegetables. Usually, we prepare napa cabbage, but I like to make some change. Use your peeler to make daikon radish into ribbons. Do the same to your carrot. In this shape, your vegetables cooked in the pot in no time and you can enjoy the texture.

Cut the long green onion diagonally. Cut off the stem of Enoki mushroom. Tear into bite size. Cut your tofu into 2 inches square.

Transfer your Shabu-Shabu beef to a plate. I like to have nice fatty marble Japanese beef for Shabu-Shabu. It cost me ¥2000~¥3000. Good deal, isn’t it?

Preparation is done! Let’s enjoy cooking on the dining table.

Let’s take a look at the pot. Take out the kombu kelp.

First, grab your beef and dip it into the hot water. Swish your beef back and forth in the hot water until the color turns pink. Take out into individual bowl. Drizzle sesame sauce and enjoy immediately! You can also use Ponzu soy sauce if you like the tangy taste.

“Shabu-Shabu” is the word for the motion of swishing back and forth.

“Shabu-Shabu” another piece of beef and enjoy!

The beef is so tender and soft, sesame sauce is rich and nutty. It’s so flavorful.

In Japan, we have a portable gas stove to cook on the table. (Just like an electric griddle.Lol)

Put your vegetables into the pot and Shabu-Shabu as well!
Tofu is good to go when it cooked through.

The ratio of beef and vegetable is 1 to 3. That’s the secret ratio why we are so thin.

After eating beef and vegetables, I add soba noodles for the “Shime.” “Shime” literally means “Closing.” Sometimes we close the Shabu-Shabu with Udon noodles, sometimes with Ramen noodles.

Add some Mentsuyu and hot water. Slorp the soba and so satisfying!

We eat hot pot dish in cold winter month quite often. “Shabu-Shabu” is one of the special for us, but actually it’s easy to prepare at home!
give it a try and let me know how you like it!

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