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Shabu Shabu With Dipping Sauces

Cuisine: Japanese
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozPrime-quality beef - cut into paper thin
  Slices, about 8" by 3" each
12   Shiitake mushrooms - wiped, trimmed,
  And criss-crossed on cap with a knife
6   Green onions - sliced diagonally
  Into 2" lengths
1/4 lb 113g / 4ozSpinach - washed and cut
1   Tofu block -(abt 10 oz) - cut into cubes
1/2 lb 227g / 8ozCanned bamboo shoots - whole, washed,
  Cut into 1/4" slices
2   Basic Dashi - see * Note
  (or use light beef stock)
1   Dipping Sauce #1 - see * Note
1   Dipping Sauce #2 - see * Note

Recipe Instructions

* Note: See the "Basic Dashi", "Dipping Sauce #1", and "Dipping Sauce #2" recipes which are included in this collection.

Arrange the meat attractively on a round platter, so that each slice can be easily picked up with chopsticks or a fondue fork. Arrange vegetables on a second platter.

Fill a hot pot or nabe pot 2/3 full of dashi set on a burner on the table. Each diner picks up a piece of meat from the serving platter and swishes it around in the simmering broth until the red meat becomes pink, or cooked to the degree desired. Diners may alternate between meat and vegetables. The tofu breaks easily, so be careful when adding it to the pot. Diners eat from the pot, dipping the food into the Dipping Sauces which are placed in individual cups at each person's place.

This recipe yields 4 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A02 broadcast 11-11-1997) - Downloaded from their Web-Site -


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