Shabu Shabu with Dipping Sauces Recipe

Name: Shabu Shabu with Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches; 12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife; 6 green onions, sliced diagonally into 2-inch lengths; 1/4 pound spinach, washed and stems trimmed; 1 block of tofu, about 10ounces, cut into cubes; 1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices; 2 quarts basic dashi, recipe follows, or light beef stock; 3 quarts cold water; 3 ounces giant kelp, (kombu); 3 ounces dried bonito flakes; 2 cups basic dashi; 2 tablespoons dark soy sauce; 2 tablespoons mirin; White vinegar to taste; Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into ind…

Servings: persons

2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches
12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife
6 green onions, sliced diagonally into 2-inch lengths
1/4 pound spinach, washed and stems trimmed
1 block of tofu, about 10ounces, cut into cubes
1/2 pound canned bamboo shoots, whole, washed, cut into 1/4-inch slices
2 quarts basic dashi, recipe follows, or light beef stock
3 quarts cold water
3 ounces giant kelp, (kombu)
3 ounces dried bonito flakes
2 cups basic dashi
2 tablespoons dark soy sauce
2 tablespoons mirin
White vinegar to taste
Combine the dashi, soy sauce, and mirin in a saucepan and bring to a boil. Let boil for a few minutes to reduce by 1/3, then remove from heat and cool. Stir in vinegar to taste. Pour sauce into individual cups.

1
Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork.
2
Arrange vegetables on a second platter.
3
Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table.
4
Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired.
5
Diners may alternate between meat and vegetables.
6
The tofu breaks easily, so be careful when adding it to the pot.
7
Diners eat from the pot, dipping the food into the dipping sauces which are placed in individual cups at each person's place.
8
Combine the water and kelp in a large pot.
9
Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor.
10
If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water.
11
(Soft kelp means sufficient flavor has been extracted.)
12
Remove the kelp and bring stock to a full boil.
13
Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes.
14
Bring to a boil, and then immediately remove from the heat.
15
(If bonito flakes boil too long, the stock becomes bitter.)
16
Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
17
About 2 quarts
18
DIPPING SAUCE #2: 1/2 cup white sesame seeds 1/2 to 1 cup dashi 1/4 to 1/2 cup dark soy sauce 2 tablespoons mirin 1 tablespoon sugar 1 tablespoon sake Cayenne pepper to taste
19
Toast the sesame seeds in a heavy pan until lightly browned.
20
Transfer warm seeds to a mortar and grind to a paste, or whirl in a blender.
21
Add the dashi, soy sauce, mirin, sugar and sake, and mix well, using a spatula to blend and smooth the sauce.
22
Add cayenne to taste.
23
Pour sauce into individual cups.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds prime quality beef, cut into paper thin slices, about 8 by 3-inches, 12 shiitake mushrooms, wiped, trimmed and crisscrossed on cap with a knife, 6 green onions, sliced diagonally into 2-inch lengths, 1/4 pound spinach, washed and stems trimmed, and more.

Yes, Shabu Shabu with Dipping Sauces falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shabu Shabu with Dipping Sauces

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