beef cooked in boiling water)`
Shabu-Shabu cooked at the dinner table consists of
thinly-sliced beef, vegetables and so on. It is eaten with special dipping
sauces, mainly Ponzu and Gomadare. When the beef is swished in boiling
water, the sound seems to be heard as Shabu-shabu. Thatfs why this dish is
< Ingredients (4 servings) >
600g of thinly-sliced beef(for Shabu-Shabu), 6 leaves of
Hakusai(Chinese cabbage), 4 fresh Shiitake (Chinese black mushrooms), 1 bag
of Enokidake mushrooms, 200g of Shungiku (edible chrysanthemum), 2 long
onions, 1 bag of Shirataki(noodles made of Konnyaku)
Sauce: Ponzu (vinegary dip) or Gomadare(flavored with
These are sold at
Condiments: 1/2 cup of grated Daikon, finely chopped
scallion, Shichimi-togarashi (powder of red pepper and other spices)
< Directions >
the Hakusai into 5cm lengths, the Enokidake and Shungiku in half and the
long onions diagonally. Cut off the stem of Shiitake.
the Shirataki into boiling water and bring to a boil for a few minutes.
Drain and cut into about 10cm lengths.
dinner table, fill a large pot 3/4 full with water and put the
ingredients except the beef and Shungiku, and bring to a boil. Swish the
beef back and forth with chopsticks in the pot for a few seconds. Then
dip the beef and vegetables in the sauce with condiments before eating.
Tofu and Udon are also good as the ingredients.
There are other versions of Shabu-Shabu using pork,
fish, or crab.