Ingredients with Measurements:
- 1 pound beef tongue, thinly sliced
- 1/2 head napa cabbage, sliced
- 1 carrot, sliced
- 1 onion, sliced
- 1 leek, sliced
- 1 package shiitake mushrooms, sliced
- 1 package enoki mushrooms
- 1 package tofu, cubed
- 1 package shirataki noodles
- 1 package udon noodles
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 2 tablespoons sugar
- 4 cups dashi broth
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- Salt and pepper to taste
Special equipment needed:
- Shabu-Shabu pot or a large pot
- Portable stove
- Individual dipping bowls
Step-by-step instructions:
1. In a small pot, combine soy sauce, mirin, sake, sugar, dashi broth, sesame oil, grated ginger, and minced garlic. Bring to a boil and let it simmer for 5 minutes.
2. In a Shabu-Shabu pot or a large pot, bring water to a boil.
3. Add sliced beef tongue to the boiling water and cook for 30 seconds. Remove the beef tongue from the pot and set aside.
4. Add napa cabbage, carrot, onion, leek, shiitake mushrooms, enoki mushrooms, tofu, shirataki noodles, and udon noodles to the pot. Cook for 2-3 minutes or until vegetables are tender.
5. Divide the cooked beef tongue and vegetables into individual bowls.
6. Serve with the dipping sauce and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Protein: 25g
Carbohydrates: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Beef tongue can be substituted with beef sirloin or pork loin.
- Dashi broth can be substituted with chicken or vegetable broth.
- Shirataki noodles can be substituted with glass noodles or rice noodles.
Variations:
- Add sliced shabu-shabu beef or pork to the pot for a meatier version.
- Use different vegetables such as bok choy, spinach, or bean sprouts.
- Add sliced garlic or chili peppers to the dipping sauce for a spicy kick.
Tips and tricks:
- Thinly slice the beef tongue for faster cooking time.
- Blanch the vegetables before adding them to the pot for a brighter color and crisper texture.
- Dip the cooked meat and vegetables into the sauce before eating for maximum flavor.
Storage instructions:
Refrigerate any leftover meat and vegetables in an airtight container for up to 3 days.
Reheating instructions:
Reheat the leftover meat and vegetables in a pot with a little bit of water until heated through.
Presentation ideas:
Arrange the cooked meat and vegetables in a circular pattern on a large platter and serve with the dipping sauce in the middle.
Garnishes:
- Chopped scallions
- Sesame seeds
- Shichimi togarashi (Japanese seven spice)
Pairings:
- Sake
- Japanese green tea
Suggested side dishes:
- Miso soup
- Edamame
- Pickled vegetables
Troubleshooting advice:
- If the dipping sauce is too salty, dilute it with a little bit of water.
- If the vegetables are overcooked, blanch them in ice water to stop the cooking process.
Food safety advice:
- Make sure to cook the meat and vegetables thoroughly before eating.
- Use separate utensils for raw and cooked meat to prevent cross-contamination.
Food history:
Gyūtan Shabu-Shabu originated in Sendai, Japan, where beef tongue is a local delicacy. The dish became popular in the 1950s and is now a staple in many Japanese restaurants.
Flavor profiles:
Savory, umami, slightly sweet, and salty.
Serving suggestions:
Serve Gyūtan Shabu-Shabu as a main course for a Japanese-themed dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese