Shabu-shabu with beef and mushrooms

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Shabu-shabu with beef and mushrooms - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of premium marbled beef, sliced very thinly (each slice is approximately 20 x 8 cm) (place the meat in the freezer for 20 minutes to make it easier to cut)
12 shiitake mushrooms (trimmed and garnished; if large, halved)
6 green onions, sliced diagonally into 4cm lengths, or 8-10 green onions
2 pieces of tofu, diced into 4 cm cubes
6 shredded Chinese cabbage leaves
1 cup grated giant white radish
1/2 cup chopped green onions
1.5 cups chicken broth
Dipping sauce options:
Soy-ginger sauce (see recipe below)
Ponzu

Soy-ginger sauce:

1/2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 tbsp. rice vinegar
2 finely chopped green onion stalks
2 tsp chopped fresh ginger
1/2 tsp hot red pepper flakes
Mix all ingredients in a bowl.

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Place the meat slices and vegetables separately on two large round dishes.

Fill a ceramic pot or fondue bowl with chicken broth until it's 2/3 full and bring to a boil.

Each eater takes the meat and vegetables and "shakes" them (shabu-shabu) back and forth in the pot until the desired doneness is reached. The dish is eaten as it cooks.
Dip the meat and vegetables in the dipping sauce.

When foam begins to form on the surface, skim it off with a ladle or spoon. The broth can be eaten as soup after the meat is finished.

Categories:

recipe / Dinner / Festive dishes / Soups / Soups with dressings / Meat soups / Japanese cuisine

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