Shabu ShabuTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 15 minutes
Cooking time: A few seconds
Difficulty: Easy
Nutritional values
per 100 g
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
beef or lamb, sliced paper thin
mushrooms (shiitake)
green onions, quartered lengthwise
white chinese cabbage leaves (pre cooked)
chrysanthemum leaves (local tradition)
small cubes of tofu
bamboo shoots (available canned)
wheat noodles (fu) soaked
**Broth
1
piece of dried kelp (konbu)
boiling water
**Side sauces
sauce flavored with sesame and daikon (or soya sauce)
METHOD
- Present all ingredients to cook on a plate.
- Warm the broth.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Shiraz
CHEF'S NOTES
The term "shabu shabu" comes from the sound made by chopsticks as they swish back and forth in the broth. This is a cooking method that can be categorized with fondues. As with European-style fondues, shabu shabu is a perfect dish for friendly get-togethers. All the ingredients are laid out on a large platter. Guests use their chopsticks to take whatever item they wish and then immerse it for a few seconds into the boiling broth. It is then dipped into a highly-seasoned sauce and eaten.
In Japan, a special Mongolian cooking vessel is usually used, but you could also use an electric wok or a fondue pot. Unlike other Japanese meals, small bowls of rice aren't served on the side with shabu shabu. Instead, once all the meat and vegetables have been eaten, noodles are added to the broth. Then the broth and noodles are ladled into small bowls for all the guests.
