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Shabu Shabu

Budderfly

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Going to make Shabu Shabu for me and my boyfriend tomorrow. I've eaten it before, but never made it myself. I have the equipment and the food. It seems pretty simple enough though. :haihai:

For the water, is it just plain, or do you add anything in it initially (besides onion slices for taste)? I read a recipe somewhere that it has Hondashi Konbudashi (Kelp soup stock). :?
 
しゃぶしゃぶ

It is said that a chef at Suehiro restaurant in Osaka invented shabushabu in 1952 based on shuﾃ?n yﾃ｡ng rﾃｲu (he went back to Tottori to open his own restaurant later.)

 
If I'm not mistaken, my SO just throws in a couple pieces of kelp and lets it boil a few minutes before throwing in the other vegetables such as shimeji, hakusai, naga-negi, etc.
 
mdchachi said:
If I'm not mistaken, my SO just throws in a couple pieces of kelp and lets it boil a few minutes before throwing in the other vegetables such as shimeji, hakusai, naga-negi, etc.
Click to expand...

Yeah, that's the way I've always seen it prepared and that's the way I've done it the times I've made it. I don't make it much, because I'm not a big beef eater. The vegetables I use with mine are Napa cabbage, enoki mushrooms, scallions, and maybe some bean sprouts.
 
I'll be using Etoki Mushrooms, Spinich, Snowpeas and maybe diced carrots for colour.

Guess I can't edit posts?

Anyways, I didn't think of using bean sprouts. Good idea.

Thanks for the help on the kelp! I'll go check out the Konbu status when I go to the store. We have this great asian marketplace that imports products from Japan & China in my city.
 
I've gone to Shabu Shabu resstaurants and seen people just cook the meat to slow death. The whole point of slicing the beef so thinly is so that you stick the meat in the hot water for a matter of FEW SECONDS and the meat gets cooked.

"Shabu Shabu " is an onomatopoeia for the sound that is made when something is dunked in water. "Shabu" - move the meat in one direction for a second, and "Shabu" move the meat in the other direction. The meat changes color from red to dark pink and it's done.

DO NOT OVERCOOK THE MEAT !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 
Yeah, very true.

If you can't get your meat dept. to slice the beef paper thin, it's easier if you freeze it and slice it while frozen. Much, much easier to slice that way.
 
My favorite market pre-slices the meat into "Shabu Shabu" size. It's very conveinient.

So yeah, I made it last night and it was awesome. It couldn't have turned out better! I forget though that you need lots of Spinich. It sure goes fast!

Definately will make it again this week. Got lots of veggies leftover.

I wonder what else can I make with the burner and bowl?
 
Nabe!!!

During the cold months, nabe (aka nabemono) is one of the best things you can eat in Japan--But you must share it with friends or family. And the Ponzu Sauce is also a must, imo.

Here's a Cooking with Dog video (I kinda like these) showing how to make shabu shabu. It's similar to sukiyaki since sukiyaki is also a nabe dish but shabu shabu is better for winter.

 
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Seafood Shabu Shabu

On New Year's Day, I had seafood shabu shabu at a friend's house--it was sooo good!

Instead of beef, we had the following ingredients:

King crab legs (shelled)
Shrimp
Tai (you can use snapper or even sea bass, I guess) cut into 2-3 cm sq. pieces.
and tofu, also cut into bite size cubes.

I don't think sesame sauce would work with this so you should use ponzu sauce.
 
Dogen_Z san, this is *awesome*!! Thank you so much for posting this video!
 
You usually use a dashi in the water, but if you can't find it then you can use a diluted chicken or beef stock to add a little flavor.
 
you'd probably be better off eating sukiyaki. imo it's much tastier and you can even eat it with a raw eggs... mmmmmmmmmm.

raverboy
 
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