Shabu shabu (quick-cooked beef)

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 : Val‚rie'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

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