Shabu Shabu

Name: Shabu Shabu
Cuisine: British
Ingredients: 10 cm Kombu; Water; 600-800 g Beef (*very thinly sliced); Your favourite Dipping Sauce; <Other Ingredient Suggestions>; Wombok (Chinese cabbage), Mizuna, Lettuce, Spinach, Bok Choy, Carrot, Daikon, Tofu, Shiitake, Enoki, Shimeji, Harusame (Potato/Bean Starch Noodles)

Hiroko Liston @hirokoliston

Melbourne, Australia

The name 'Shabu Shabu' is derived from the “swish swish” sound of cooking the meat in the pot. You need to slice beef block as thinly as you can. Many Asian grocers sell frozen thinly sliced meat. They also sell ready-made 'Shabu Shabu' dipping sauces but it is easy to make your own sauces. Find my dipping sauce recipes here. http://www.hirokoliston.com/dipping-sauce/

Recommended sauces are below.
∙ Creamy Garlic Sesame Sauce
∙ Ponzu
∙ Ponzu with grated Ginger & Garlic
∙ Garlic Soy Sauce

Hiroko Liston @hirokoliston

Melbourne, Australia

Recommended sauces are below.
∙ Creamy Garlic Sesame Sauce
∙ Ponzu
∙ Ponzu with grated Ginger & Garlic
∙ Garlic Soy Sauce

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Ingredients

10 cmKombu
Water
600-800 gBeef (*very thinly sliced)
Your favourite Dipping Sauce
Wombok (Chinese cabbage), Mizuna, Lettuce, Spinach, Bok Choy, Carrot, Daikon, Tofu, Shiitake, Enoki, Shimeji, Harusame (Potato/Bean Starch Noodles)

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Steps

1

Fill a pot that you use for cooking (a clay pot is recommended) two-thirds full with Water and soak Kombu in the Water for at least 30 minutes. OR add 1 teaspoon Kombu Dashi powder.
2

Prepare the ingredients and dipping sauce. Daikon and Carrot need to be sliced very thinly. I recommend using peeler to make noodle-like thin & long slices.
3

Heat the water and remove the Kombu just before the water comes to a boil. Put a slice of beef in the boiling stock and swish it gently back and forth in the boiling soup until it changes colour. Enjoy the meat with dipping sauce.
4

Cook other ingredients in the boiling stock as well.
*Skim off any foam or scum on the surface as you repeat cooking meat.