Japanese Shabu Shabu is a Japanese Hot Pot recipe. Japanese Shabu Shabu Recipe is very close to Sukiuaki but not quite so sweet. The Bald Chef will show you how to make this recipe from Japan Shabu Shabu. Add some interesting Asian Vegetables to the broth and its amazing taste comes out. The name Shabu Shabu comes from the sound of the Beef being swished in the hot pot broth. The Beef when cooked in the Shabu Shabu Broth is then dipped into a Sesame or Ponzu dipping sauce. This Japanese Hot Pot Recipe ends by adding Udon Noodles to the flavored broth so you end up with soup at the end of the meal. I love this recipe its fun to cook and eat, kind of an Asian Fondue. Though I have spent time in Japan I was introduced to Shabu Shabu in Tagu, Korea and after my first experience with this fantastic Japaneese recipe I personal think it is out of this world.
Ingredients For Japanese Shabu Shabu
Thes are the ingredients you will need to make Japanese Shabu Shabu:
- 6 Cups of Water
- 2 Cloves of Garlic
- 1 1/2 Pound thin sliced Rib Eye
- 32 oz. Chicken Stock
- 5 Thai Peppers
- 1 Tabelspoon Salt
- 5 oz. King Mushroom
- 1 Tabelspoons Black Pepper
- 2 oz. Dryed Fish
- 4 sections of dried Kombu Seaweed
- 1 Slice of Daikon Radish
- 2 Tabelspoons Sesame Oil
- 3 Shiitake Mushrooms
- 1 Pakage Of Enoki Mushrooms
- 4 Green Onions
- 3 oz Soy Sauce
- 2 6 ox. packs of fresh Udon Noodles
- 2 Cups Napa Asian Cabbage
- 2 Cups Fresh Spinach Leaves
- 1 12 Ounce of Firm Tofu, cut into 1 inch cubes
- 5 oz Bean Sprouts
- 1 Cup Baby Bok Choy
Cooking Instructions For Japanese Shabu Shabu
This is The Bald Chef’s recipe For Japanese Shabu Shabu. Bring 6 Cups of Water to a boil. To the boiling water add 2 Cloves of Garlic,5 Thai Peppers, 3 Shiitake Mushrooms, 4 Green Onions, 2 oz. Dryed Fish, 4 sections of dried Kombu Seaweed, 1 Slice of Daikon Radish, and Bring to a boil for 30 Miniutes. After the Shabu Shabu Broth has Cooked for 30 minutes remove all the flavorings and add 1 Tabelspoon Salt, 32 oz. Chicken Stock. Boil until reduced for about 20 more minutes. Transfer the Shabu Shabu Stock to a pan placed on a Asian portable gas stove. Add the 1 Pakage Of Enoki Mushrooms,2 Cups Napa Asian Cabbage, 2 Cups Fresh Spinach Leaves, 1 12 Ounce of Firm Tofu, cut into 1 inch cubes,1 Cup Baby Bok Choy ,and the sliced 5 oz. King Mushroom. Bring the Stock with the Asian Vegetables to a boil. Prepare your dipping sauce by mixing 1 Tabelspoons Black Pepper, 3 oz Soy Sauce, and the2 Tabelspoons Sesame Oil. Now the fun begins with chop sticks take a slice of Rib Eye and swish it into the Shabu Shabu broth then dip the Beef into the dipping sauce and east. As you eat the Vegetables and beef you will start to flavor the broth more. The final step is to add the 6 ox. packs of fresh Udon Noodles to the stock