Shabu-shabu by Jamie Oliver
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Shabu-shabu, one of the most popular dishes in Japan, is another version of fondue where the dish is eaten as it's being cooked. It consists of paper-thin slices of raw beef and raw vegetables, which are cooked by each diner right at the table in a pot of hot broth. The name of the dish comes from the sound you hear when the meat is swished around in the broth: "slurp-slurp." The cooked pieces are then dipped in ponzu sauce. The remaining broth is used to make noodle soup.
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.
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:
- 85 g dried kombu seaweed
- 1 cup dried bonito flakes
- 225 g thinly sliced beef tenderloin
- 115 g shiitake mushrooms
- 115 grams of winter honey mushrooms without stems
- 115 g tofu, sliced
- 0.5 l of cold water
- 1 bunch watercress (trim ends)
- Boiled sticky white rice
- 1 can ponzu dipping sauce
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Recipes with similar ingredients: seaweed, tuna, beef, shiitake mushrooms, honey mushrooms, watercress, rice, tofu
Cooking the dish according to the recipe:
- Pour water into a saucepan and add dried seaweed. Heat over medium heat for about 10 minutes. Remove the kombu when the water begins to boil. For a more intense flavor, you can add some dried bonito flakes 5 minutes before removing the kombu. It's important not to let the water and kombu boil. Strain the broth and discard the kombu and bonito flakes.
- Place the beef between two sheets of plastic wrap and pound with the back of a knife until the meat is very thin. Slice the beef into thin strips and place on a serving plate.
Bring the broth to a boil. Add the shiitake mushrooms, then the winter mushrooms, then the tofu, and finally the watercress. Immediately place the pot of simmering broth on the table and invite your guests to cook the meat, dipping it into the broth on chopsticks.
Serve each guest a bowl of rice, a bowl of broth, and a small bowl of ponzu dipping sauce. Don't forget sake or Japanese beer.
Categories:
recipe / Dinner / Soups / Soups with dressings / Meat soups / / Japanese cuisine
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