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`Shabu-Shabu(Sliced beef cooked in boiling water)`

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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. Thatfs why this dish is named Shabu-shabu.

< 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 crushed sesame).
          These are sold at supermarkets.

Condiments: 1/2 cup of grated Daikon, finely chopped scallion, Shichimi-togarashi (powder of red pepper and other spices)

< Directions >

  1. Cut the Hakusai into 5cm lengths, the Enokidake and Shungiku in half and the long onions diagonally. Cut off the stem of Shiitake.

  2. Put the Shirataki into boiling water and bring to a boil for a few minutes. Drain and cut into about 10cm lengths.

  3. At the 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.

Note:

  1. Tofu and Udon are also good as the ingredients.

  2. There are other versions of Shabu-Shabu using pork, fish, or crab.

 
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