Content

• Ingredients
• Hot Pot
• Ponzu sauce
• Sesame sauce
• Steps
• Method 1 of 4: Make Ponzu Sauce
• Method 2 of 4: Make Sesame Sauce
• Method 3 of 4: Prepare the Ingredients
• Method 4 of 4: Cook, Serve, and Enjoy
• What do you need

Syabu-Syabu is a traditional Japanese dish called "hot pot". A large pot of boiling water is set in the center of the table and thin slices of beef cooked in hot liquid along with vegetables, mushrooms and tofu. The ingredients are served and eaten straight from the boiling water, but they are first seasoned with several different dipping sauces.

Ingredients

Servings: 4

Hot Pot

• Dried kombu seaweed, 7.6 cm long
• 1/2 head of Chinese cabbage
• 1 block of hard tofu
• 2 cups (500 ml) enoki mushrooms (winter mushrooms)
• 8 shiitake mushrooms
• Carrots, 5 cm.
• 1 large leek
• 900 grams of beef fillet
• 250 ml. udon noodles
• 5 cups (1-1 / 4 L) water

Ponzu sauce

• 1/3 cup (80 ml) soy sauce
• 1/4 cup (60 ml) yuzu juice or lemon juice
• 1 tablespoon (15 ml) rice vinegar
• 1/3 cup (80 ml) dashi broth
• Daikon radish, grated (optional)
• Chives, thinly sliced ​​(optional)
• Ground red pepper, to taste (optional)

Sesame sauce

• 1/2 cup (125 ml) toasted white sesame seeds
• 1 cup (250 ml) dashi broth
• 3 tbsp (45 ml) soy sauce
• 2 tablespoons (30 ml) granulated white sugar
• 1 tablespoon (15 ml) sake
• 1 tablespoon (15 ml) rice vinegar
• 1/2 tsp (2.5 ml) ground black pepper
• Chives, thinly sliced ​​(optional)
• Garlic, finely chopped (optional)
• Ground red pepper, to taste (optional)

Steps

Method 1 of 4: Make Ponzu Sauce

1. 1 Whisk the sauce ingredients together. Combine soy sauce, yuzu juice, rice vinegar, and dashi broth in a small bowl. Stir thoroughly with a whisk until the ingredients are evenly mixed.
   • Ponzu sauce is one of two dipping sauces traditionally served with shabu shabu. This is a fairly common sauce, and you might find ready-made ponzu sauce at an Asian grocery store or your standard grocery store.
   • The finished sauce is usually dark brown.
2. 2 Pour into a serving dish. Transfer the ponzu sauce to a shallow dish.
   • The serving platter should be low and wide so that you have no difficulty dipping pieces of meat and vegetables into the sauce.
3. 3 Garnish the sauce if needed. The sauce can be served on its own, but for the sake of presentation and flavor, you can also garnish it a bit. Grated daikon, thinly chopped green onions, and red ground peppers are common decorations.
   • If using a daikon, peel it and cut into small pieces of a handful. Grate one of these chunks using a grater and sprinkle with daikon on the sauce if desired.
   • There is no set amount to use when adding embellishments.As a rule, it is enough to add enough to add color to the sauce and not hide it behind the decorations.
   • Set the sauce aside until you are ready to enjoy the shabu shabu.

Method 2 of 4: Make Sesame Sauce

1. 1 Grind the sesame seeds into a powder. Use a spice grinder to grind the roasted sesame seeds into a fine powder. When finished, there should be no hard seeds left in the powder.
   • If you don't have a spice grinder, consider using a coffee grinder or mortar and pestle instead.
2. 2 Combine the sauce ingredients. In a small bowl, beat together the crushed sesame seeds, dashi, soy sauce, sugar, sake, rice vinegar, and black pepper until the mixture is evenly mixed.
   • For this sauce, you can blend the ingredients in a blender using the Ripple setting instead of whipping by hand if necessary. This will help to mix the solid ingredients - crushed sesame seeds, sugar, and black pepper - more thoroughly.
   • Note that this is the second common sauce to be served with shabu shabu and can also be purchased to save time.
   • At the end, this sauce will be light brown.
3. 3 Pour into a serving dish. Pour the sauce into a second, shallow dish.
   • The bowl should be shallow so you can dip the food into the sauce without difficulty.
   • Don't mix sesame sauce and ponzu sauce. The two sauces must be kept in separate dishes.
4. 4 Decorate if needed. The sauce can be served unadorned, but the garnishes add color and extra flavor. Thinly chopped green onions, some garlic, and a pinch of ground red pepper are good choices for sesame sauce.
   • Add decorations to taste. Keep in mind that they should accentuate the sauce, not overpower or mask it.
   • Set the sesame sauce aside until you are ready to serve the shabu shabu.

Method 3 of 4: Prepare the Ingredients

1. 1 Chop the cabbage. Rinse the cabbage thoroughly under running water and cut it into small pieces.
   • Remove any damaged leaves from fresh peeled cabbage.
   • Cut the head of cabbage in half if it hasn't already been cut.
   • Cut each half in half again, creating equal quarters.
   • Cut two cabbage quarters across into 5 cm pieces.
2. 2 Divide the tofu into smaller blocks. Each block of hard tofu should be cut into a total of 16 small pieces.
   • Cut the block in half lengthwise.
   • Cut each section in half across, forming quarters.
   • Cut each quarter in half again to form eighths.
   • Place the knife on half of the block and cut the folded eighths in half, thus forming a total of 16 pieces.
3. 3 Prepare the mushrooms. And from winter honey agarics and from shiitake mushrooms, wipe the dirt with a damp paper towel and dry on a separate clean paper towel. Remove the stems.
   • In winter mushrooms, you will need to trim the base that connects the mushroom strands together, breaking the upper parts into small tufts.
   • For shiitake mushrooms, you just need to cut off and discard the stems.
4. 4 Chop up carrots and leeks. The carrots should be chopped into thin, round coins and the leeks should be chopped 5cm. pieces.
   • Peel the carrots before slicing.
   • You can use green onions instead of leeks if needed.
5. 5 Slice the beef. Use a sharp knife to cut the beef into thin slices no thicker than 1.6 mm.
   • If you go to the Asian market, you can find pre-cut shabu shabu meat. This beef is as good as chopped at home and will save you some time.

Method 4 of 4: Cook, Serve, and Enjoy

1. 1 Fill a shabu shabu pot with water. Use 5 cups (1.25 L) water, or enough water to fill a pot two thirds full.
   • The ideal saucepan is large and shallow. A clay pot is the most traditional option, but a stainless steel pot might work as well.You can even use a skillet if you can't find a suitable saucepan that is both large and shallow.
   • You will also need a portable or bench top electric burner.
   • Alternatively, simplify the process by using an electric skillet instead of a separate pot and burner.
2. 2 Soak the seaweed. Put the seaweed in the water and let it sit in the water for 30 minutes.
   • In the meantime, arrange all the other hot pot ingredients on a large serving platter, arranging them in groups according to the type. This serving plate will be positioned next to the hot sweat as your ingredients are cooked.
3. 3 Bring water to a boil. Heat water over medium heat and simmer for 10 minutes. Take out the algae when ready.
   • You have to do this on a tabletop burner, but this step can also be done on a kitchen stove. Using a stove can save a little time as the water heats up faster.
   • Use long chopsticks to fish out the algae. These chopsticks should also be used when handling the rest of the hot sweat ingredients.
4. 4 Add vegetables, mushrooms, and tofu. Let the seasoned water boil again, then add some cabbage, carrots, mushrooms and tofu. Cook until soft.
   • If you've used your stove to boil seaweed, transfer the pot of water to a tabletop burner and let the water boil again before adding any other ingredients.
   • You just need to add some of the ingredients at the same time. The pan should look full on the surface, but there should be plenty of room around to catch the food with the chopsticks.
   • Ingredients are cooked at different rates, but most cook in a few minutes at the most, so you will have to constantly check the chunks after adding them.
5. 5 Add the beef slices. Each person should be able to cook their own beef by dipping a thin slice into the boiling broth with chopsticks. Gently transfer it to the hot liquid while holding it under water until it changes color from red to brown.
   • This process will only take 10-20 seconds if the beef is indeed thinly sliced.
6. 6 Enjoy your meal during periods. Everyone should take out the beef, vegetables and other ingredients when they are ready and eat them while they are still hot. When the cooked ingredients have been removed, the raw ingredients should be placed in boiling water in their place.
   • This cycle continues until all ingredients have been cooked and eaten.
   • Dip beef, mushrooms, vegetables, and tofu in any dipping sauce after cooking and before eating.
   • Note that you may need to skim off the foam and grease from the broth as the ingredients continue to cook. Use a strainer to remove unsightly surface contaminants, then dip the strainer into a small bowl of clean water to rinse off the lather.
7. 7 Serve the udon noodles. Traditionally, udon noodles are enjoyed last. Add it to the hot broth when all or most of the ingredients are done and cook for a few minutes, until tender. Catch it with your chopsticks and enjoy.
   • You can season the udon noodles with salt and pepper if desired, or simply dip them in any dipping sauce.
   • Once the udon noodles are eaten, the meal is over.

What do you need

• 2 small mixing bowls
• 2 small dipping bowls
• Corolla
• Spice grinder, coffee grinder or mortar and pestle
• Sharp kitchen knife
• Cutting board
• Paper towels
• Large, shallow saucepan
• Tabletop electric burner
• Electric frying pan (optional)
• Culinary chopsticks
• Large portioned dish
• Sieve
• A small dish of water
• Individual serving dishes