Ingredients with Measurements:
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 pound beef, thinly sliced
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1/2 pound carrots, julienned
- 1/2 pound daikon radish, julienned
- 1/2 pound napa cabbage, thinly sliced
- 1/2 pound enoki mushrooms, trimmed
- 1/2 pound shirataki noodles
- 1/2 pound tofu, cubed
- 1/2 cup green onions, thinly sliced
Special Equipment Needed:
- Large pot
- Strainer
- Skillet
Step-by-Step Instructions:
1. Heat the sesame oil in a large pot over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the soy sauce, mirin, sake, sugar, and black pepper and stir to combine. Bring the mixture to a simmer and cook for 2 minutes.
3. Heat the vegetable oil in a skillet over medium-high heat. Add the beef and cook until browned, about 2 minutes.
4. Add the shiitake mushrooms, carrots, daikon radish, napa cabbage, and enoki mushrooms to the pot and stir to combine. Cook for 3 minutes.
5. Add the shirataki noodles and tofu and cook for an additional 2 minutes.
6. Add the green onions and cook for 1 minute.
7. Serve the shabu-shabu hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 463
Fat: 25 g
Carbohydrates: 32 g
Protein: 29 g
Substitutions for Ingredients
- Beef: chicken, pork, or tofu
- Shiitake mushrooms: oyster mushrooms
- Carrots: bell peppers
- Daikon radish: turnips
- Napa cabbage: bok choy
- Enoki mushrooms: shimeji mushrooms
- Shirataki noodles: udon noodles
- Tofu: tempeh
Variations:
- Add other vegetables such as broccoli, zucchini, or snow peas
- Use different types of sauces such as teriyaki or ponzu
- Add other proteins such as shrimp or scallops
Tips and Tricks:
- Slice the beef as thinly as possible for the best texture
- Cook the vegetables separately to ensure they are cooked through
- Use a high-heat oil such as vegetable or peanut oil for the best flavor
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve the shabu-shabu in individual bowls with chopsticks for each person.
Garnishes:
Garnish with sesame seeds, green onions, and/or cilantro.
Pairings:
Pair with steamed white rice and a side of pickled vegetables.
Suggested Side Dishes:
- Pickled vegetables
- Steamed white rice
- Miso soup
Troubleshooting Advice:
- If the beef is not cooked through, cook it for an additional minute or two.
- If the vegetables are not cooked through, cook them for an additional minute or two.
Food Safety Advice:
- Use a food thermometer to ensure the beef is cooked to an internal temperature of at least 145°F.
Food History:
Shabu-shabu is a Japanese hot pot dish that originated in the 1950s. It is a popular dish in Japan and is now enjoyed around the world.
Flavor Profiles:
This dish has a savory and slightly sweet flavor from the soy sauce, mirin, sake, and sugar. The sesame oil and black pepper add a subtle spiciness.
Serving Suggestions:
Serve with steamed white rice and a side of pickled vegetables.
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Region: Japanese