Yield: 4 Servings
Measure | Ingredient |
---|---|
2 slices | Kombu; (a sort of kelp) |
1 pounds | Beef sirloin; thinly sliced |
8 \N | Whole shiitake mushrooms |
½ pounds | Enoki mushrooms |
½ pounds | Shimeji mushrooms |
½ pounds | Shirataki |
1 pounds | Chinese cabbage |
½ pounds | Watercress |
1 pounds | Tofu; 1\"cubes, press,drain |
\N \N | Soy sauce |
\N \N | Lemon juice |
Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water.
On a portable range, place a medium-sized pot (½ gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water.
Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you're set.
On your table you should have: (for 4 people) Ingredients
1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch) 8 shiitake mushrooms ½ lb enoki mushrooms ½ lb shimeji mushrooms ½ lb shirataki 1 lb chinese cabbage ½ lb watercress, to substitute for spring chrysanthemum leaves 1 lb tofu, cut in 1 in. cubes, pressed and drained any other ingredients you want to use Dipping sauce In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce. Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables.
Serve with hot steamed rice.
Enjoy!
Copyright (c) Ken Iisaka. May be distributed freely provided this copyright notice is not removed.
NOTES : Valrie's note: I decided to leave the recipe in its original form, and also put the ingredients in the Ingredient section for shopping list purposes.
Recipe by: Ken Iisaka
Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 15, 1998