Your Life A to Z Recipe: Thursday, January 22nd, 2015:Shabu Shabu By Chef Lori Hashimoto

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Shabu Shabu was first introduced into the Japanese main stream in the 1950's in Osaka, Japan. Although it's roots are from 

China it was adapted at Suehiro with tastes that satisfied the Japanese palete. 

Serving Size 4

32 oz.  Ribeye (sliced thin)

1 pkg   Tofu (firm)

8 oz.    Rice noodle (dry)

4 pc     Shiitake mushroom 

1 pkg   Enoki mushroom

2 pc     Green onion

4 pc     Napa cabbage

16 pc   Spinach

8 pc     Kabocha (sliced thin)

4 pc     Asparagus

6x6" pc Kombu

4 oz.   Daikon orishi (grated and strained for excess water) Momiji (Japanese chili paste added to Daikon orishi) to taste

4 oz.   Green onion (thinly sliced)

16 oz. Ponzu Tare (separated into 4 dipping bowls)

16 oz. Goma Dare (separated into 4 dipping bowls)

 

1    Table top propane burner with gas

12" Nabe (Japanese ceramic pot with lid)

2    Tongs (for serving and cooking)

1    medium sized bowl for water

1    small mesh skimmer (for cleaning cooked broth)

 

1.  On one plate arrange the beef in flat over lapping rows, cover and place into the refridgerator until needed.  

2. Cut and prepare the below ingredients and arrange on a plate for serving:

Cut tofu into 9 pieces (keep tofu in blocks)

Clean and cut stems off the Shiitake mushrooms. 

Cut off the bottom of the Enoki mushrooms to separate.

Cut green onion into equal 1/3 parts

Remove 4 leaves off of the Napa cabbage and lay flat and cut into 2" segments.   

16 pc of spinach separated with bottom of stems cleanly cut

Cut Kabocha in half, use a spoon to clean out inner seeds.  Cut each half into quarters and slice thin on any edge.

Leave asparagus whole 

3.  Place Daikon orishi and green onions in a pile on separate side dishes for each person.  Place in the refridgerator with the Ponzu and Goma sauces until needed.

4. Fill Nabe with 4.5 qt of water and place on high heat.  Take 6x6" Kombu and wipe with a damp towel and place in Nabe.  Bring Nabe to a boil and remove 

the kombu and disard. Make extra stock if so desired to add to a longer cooking time.

5. Place the portable burner on table and turn the gas on and start the burner on high.  Remove your Nabe from the stove and place it onto the table top burner.

6. Before you start cooking be sure that the Nabe is boiling to maintain proper cooking technique and safety.

7. Put the broth skimmer into the medium size bowl of water for use later, one set of tongs shall be used for placing raw meat and vegetables into the Nabe. The other set 

can be used to retrieve meat and vegetables for serving.

8. Place daikon orishi and green onions into your ponzu to taste.

9. Keep the Nabe at a slow boil while cooking, add extra broth to the Nabe if needed. Use skimmer to remove any floating scum while cooking. 

 

10. Enjoy!