Shabu shabu

Yield: 1 servings

Measure Ingredient
2 pounds Prime quality beef
12 Shiitake mushrooms; wiped and trimmed
6 Chinese cabbage leaves
2 Tofu cakes
6 Long green onions; or 8 to 10 regular
¼ pounds Baby spinach leaves
1 Recipe sesame sauce; (recipe follows)
½ cup Finely chopped green onion
1 pack Green tea or rice udon noodles
3 ounces White sesame seeds
¾ cup Chicken stock or chicken bouillon
6 tablespoons Dark soy sauce
2 tablespoons Mirin
1 tablespoon Sugar
1 tablespoon Sake; up to 2
1 teaspoon Chili paste
2 cups Chicken stock
½ ounce Rice wine vinegar
½ ounce Sake
½ Soy sauce

SPICY SESAME SAUCE

CHICKEN BROTH

Cut beef into paper thin slices. Individual slices should measure approximately 8 by 3 inches, or approximately bite size.

Notch decorative crosses into the mushroom caps. If extremely large, cut the caps in half. Trim the bottom of the Chinese cabbage and separate the leaves. Wash, then parboil whole leaves until tender, about 2 to 4 minutes.

Drain, salt lightly, and pat dry.

Using a bamboo mat, roll cabbage leaves until tender, about 2 to 4 minutes.

Drain, salt lightly, and pat dry.

Using a bamboo mat, roll cabbage leaves, and cut into rounds.

Cut tofu into 1½ inch squares.

Set ingredients aside until platter is arranged, just before serving.

SPICY SESAME SAUCE:

In a dry, heavy frying pan, toast or parch the white sesame seeds over medium heat until golden brown. Shake pan constantly to prevent burning.

Transfer warm seeds to a bowl, grind with pestle until flaky. Add remaining ingredients, and dilute with chicken broth. Stir well before serving.

CHICKEN BROTH:

Mix all ingredients in a sauce pot. Bring to a boil, let simmer 5 to 10 minutes. Keep hot for service.

FOR THE NOODLES:

Drop in boiling, salted water, for about 8 minutes, while stirring frequently to avoid sticking. Cool down fast with cold water. Set aside, and add to cooking broth when ready to serve.

FINAL PRESENTATION:

Arrange meat and vegetables on platter, making sure that each piece is easy to pick up with chopsticks. Dip meat and vegetables into cooking broth, serve with sesame sauce. Skim broth occasionally to keep clear of foam.

Converted by MC_Buster.

Per serving: 899 Calories (kcal); 48g Total Fat; (45% calories from fat); 32g Protein; 97g Carbohydrate; 0mg Cholesterol; 12949mg Sodium Food Exchanges: 4 Grain(Starch); 1 ½ Lean Meat; 4 Vegetable; 0 Fruit; 8 ½ Fat; 1 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0048 Converted by MM_Buster v2.0n.

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