Ingredients with Measurements:
- 1 pound thinly sliced beef
- 1 package of udon noodles
- 1 head of napa cabbage, chopped
- 1 bunch of scallions, sliced
- 1 package of enoki mushrooms
- 1 package of shiitake mushrooms
- 1 carrot, sliced
- 1 onion, sliced
- 1 tablespoon of vegetable oil
- 8 cups of water
- 1/2 cup of soy sauce
- 1/4 cup of sake
- 2 tablespoons of sugar
- 1 tablespoon of mirin
- Salt and pepper to taste
Special Equipment Needed:
- Shabu-shabu pot or large pot
- Portable stove or hot plate
- Strainer or slotted spoon
Step-by-Step Instructions:
1. In a shabu-shabu pot or large pot, bring 8 cups of water to a boil.
2. Add soy sauce, sake, sugar, and mirin to the pot and stir until the sugar dissolves.
3. Add sliced onion, carrot, and mushrooms to the pot and simmer for 5-10 minutes until the vegetables are tender.
4. Add the chopped napa cabbage and scallions to the pot and cook for an additional 2-3 minutes.
5. Add the thinly sliced beef to the pot and cook for 1-2 minutes until the beef is cooked through.
6. Cook the udon noodles according to the package instructions and add them to the pot.
7. Season with salt and pepper to taste.
8. Serve the udon noodle shabu-shabu hot with a strainer or slotted spoon.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Boiling
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Chicken or pork can be substituted for beef.
- Any type of mushroom can be used.
- Bok choy can be used instead of napa cabbage.
Variations:
- Add tofu or shrimp for additional protein.
- Use different types of noodles such as soba or ramen.
Tips and Tricks:
- Thinly slice the beef against the grain for a tender texture.
- Cook the vegetables in the broth before adding the meat to prevent overcooking.
- Dip the cooked meat and vegetables in a dipping sauce made with soy sauce, sesame oil, and chili flakes for extra flavor.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the udon noodle shabu-shabu in a pot on the stove or in the microwave until heated through.
Presentation Ideas:
Serve the udon noodle shabu-shabu in individual bowls with a ladle and chopsticks.
Garnishes:
Garnish with sliced scallions and sesame seeds.
Pairings:
Pair with a light and refreshing cucumber salad.
Suggested Side Dishes:
Serve with steamed rice or a side of edamame.
Troubleshooting Advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are overcooked, remove them from the pot before adding the meat.
Food Safety Advice:
- Make sure to cook the meat to the proper temperature to prevent foodborne illness.
- Keep the broth at a simmer to prevent bacteria growth.
Food History:
Shabu-shabu is a Japanese hot pot dish that originated in the 20th century.
Flavor Profiles:
Savory, umami, and slightly sweet.
Serving Suggestions:
Serve as a main dish for a cozy dinner party or family gathering.
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Region: Japanese