Ingredients with Measurements:
- 1 pound thinly sliced beef (sirloin or ribeye)
- 1/2 head napa cabbage, sliced
- 1/2 onion, sliced
- 1 carrot, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup enoki mushrooms
- 1/2 cup tofu, cubed
- 1/2 cup green onions, chopped
- 1/4 cup ponzu sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sesame oil
- 6 cups dashi broth
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon vegetable oil
Special equipment needed:
- Shabu Shabu pot or hot pot
- Portable stove or induction cooktop
- Small bowls for dipping sauce
Step-by-step instructions:
1. Prepare the vegetables by slicing the napa cabbage, onion, carrot, shiitake mushrooms, and tofu. Set aside.
2. In a small bowl, mix together the ponzu sauce, soy sauce, mirin, sesame oil, grated ginger, and grated garlic. Set aside.
3. Heat the Shabu Shabu pot or hot pot on a portable stove or induction cooktop over medium heat. Add the vegetable oil.
4. Once the pot is hot, add the sliced beef and cook for 30 seconds to 1 minute until the beef is no longer pink.
5. Add the sliced vegetables and tofu to the pot and cook for 2-3 minutes until the vegetables are tender.
6. Pour the dashi broth into the pot and bring to a boil.
7. Once the broth is boiling, reduce the heat to low and let simmer for 5-10 minutes.
8. Serve the Shabu Shabu with small bowls of the dipping sauce and chopped green onions for garnish.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat for cooking the beef and vegetables, low heat for simmering the broth.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Napa cabbage can be substituted with bok choy or spinach.
- Shiitake mushrooms can be substituted with button mushrooms.
- Ponzu sauce can be substituted with citrus juice and soy sauce.
Variations:
- Add udon noodles to the pot for a heartier meal.
- Use different dipping sauces such as sesame sauce or peanut sauce.
- Add seafood such as shrimp or scallops to the pot.
Tips and tricks:
- Thinly slice the beef against the grain for a tender texture.
- Use a strainer to remove any impurities from the broth.
- Dip the cooked beef and vegetables into the dipping sauce before eating.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Shabu Shabu in a pot over medium heat until heated through.
Presentation ideas:
Serve the Shabu Shabu in the hot pot on a trivet or heat-resistant surface. Garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
Pickled vegetables, steamed rice
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are overcooked, remove them from the pot earlier.
Food safety advice:
- Make sure to cook the beef and vegetables thoroughly.
- Keep the hot pot at a safe temperature to prevent bacteria growth.
Food history:
Shabu Shabu is a Japanese hot pot dish that originated in the 20th century. It is a popular dish for gatherings and celebrations.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the Shabu Shabu family-style, with everyone sharing the hot pot.
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Region: Japanese