Shabu-Shabu
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 cup dashi broth, see recipe
  • dipping sauces, see recipes
  • grated daikon or other radish
  • japanese seven-spice blend (shichimi) or crushed red pepper flakes
  • 2 cup white rice
  • 1/2-3/4 pound beef sirloin or rib-eye steak (or very thinly sliced boneless wagyu beef)
  • 1/2-3/4 pound large peeled uncooked shrimp (with tail segment left on), patted dry
  • 1/2 pound very firm organic tofu
  • 1 piece (4 ounces) daikon or other radish, peeled, sliced into ¼-inch thick pieces
  • 1-2 skinny carrots, peeled, cut into 1/8-inch slabs
  • 2 baby bok choy heads, quartered, or ½ small head chinese cabbage, cut into large pieces
  • 4 slender green onions, trimmed
  • 8 fresh shiitake mushroom caps, wiped clean, halved
  • 1 small bunch enoki mushrooms, optional
  • 2 large eggs, lightly beaten
  • 3 tablespoon each: chopped green onions, fresh cilantro
  • soy sauce
  • 1/4 cup soy sauce
  • 3 tablespoon fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 cup dashi broth or chicken broth
  • 1/4 cup tahini
  • 1/4 cup rice vinegar
  • 2 tablespoon white miso paste
  • 2 tablespoon sugar
  • 1 tablespoon soy sauce
  • 5 cup water
  • 1/2 ounce (about a 4-inch square piece) dried kombu (japanese seaweed)
  • 1-2 tablespoon bonito shavings
Directions
  1. Step 1: Make dipping sauces; set out in small bowls for each guest. Set out a small dish of the grated daikon and seven-spice blend. Make 2 cups white rice following the instructions on the package and keep warm.
  2. Step 2: Use a supersharp knife to very thinly slice the 1/2-3/4 pounds beef. Arrange on a large serving platter. Arrange 1/2-3/4 pounds shrimp on platter.
  3. Step 3: Pat 1/2 pounds tofu dry; cut into 1/4-inch thick slices. Arrange tofu, 1 piece sliced daikon, 2 peeled carrots, 2 sliced bok choy heaads, 4 green onions and 1 bunch mushrooms on a platter.
  4. Step 4: For cooking at the table, heat dashi broth in a saucepan set over a burner. Heat until just under the simmer (very small bubbles break on surface). Alternatively, heat broth in a fondue pot.
  5. Step 5: Let guests cook their own food by using chopsticks to swish the food through the simmering liquid, until just cooked, usually just a few seconds for beef and slightly longer for shrimp and vegetables. Guests can dip cooked meat and vegetables in sauces as desired and enjoy with a sprinkle of grated daikon and spice blend.
  6. Step 6: When all the cooking is done, mix cooked rice with about 2 cups of the liquid left in the pot. Simmer to heat thoroughly. Stir in the beaten eggs until they are set, about 1 minute. Stir in chopped green onions and cilantro. Serve this soupy rice in small bowls drizzled with soy sauce.
  7. Step 1: Mix 1/4 cup soy sauce, 3 tablespoons fresh lemon juice and ¼ teaspoon sugar in a small bowl until sugar dissolves.
  8. Step 1: Mix ¼ cup dashi broth or chicken broth, 1/4 cup tahini, 1/4 cup rice vinegar, 2 tablespoons white miso paste, 2 tablespoons sugar and 1 tablespoon soy sauce in small bowl until smooth.
  9. Step 1: Heat 5 cups water to a boil in a large saucepan. Add 1/2 ounce (about a 4-inch square piece) dried kombu (Japanese seaweed); as soon as it returns to a boil, remove the kombu. Reduce heat to low; add 1 or 2 tablespoons bonito shavings. Remove from heat; strain. Refrigerate up to 3 days.