Shabu-Shabu

Recipe Ingredients

2 lbs	908g / 32oz	Prime-quality well-marbled beef - cut paper-thin,
		With each slice measuring 8" by 3"
		= (freezing the meat for 20 minutes will
		Facilitate slicing meat)
12		Shiitake mushrooms - trimmed, and
		Wiped clean, halved, if large
6		Long onions or 8 to 10 scallions - cut diagonally
		Into 1 1/2" lengths
2		Tofu cakes - cut 1 1/2" squares
6		Napa or Chinese cabbage leaves - shredded
1 cup	237ml	Grated giant white radish
1/2 cup	46g / 1.6oz	Minced scallion
1 1/2		Chicken stock
		Dipping Sauces
		Soy-Ginger Sauce - (see below)
		Ponzu
		Soy Ginger Sauce
1/2 cup	118ml	Soy sauce
1/4 cup	59ml	Mirin (sweet Japanese rice wine)
1/4 cup	59ml	Rice vinegar
2		Green onions - finely chopped
2 teaspoons	10ml	Minced fresh ginger
1/2 teaspoon	2.5ml	Hot red pepper flakes

Recipe Instructions

Arrange the meat slices and vegetables separately on large round platters.

Fill the casserole or fondue pot about 2/3 full with chicken stock and bring to a boil.

Each eater picks up meat and vegetables and "swishes" (shabu shabu) back and forth in the pot until cooked to desired doneness.

Dip meat and vegetables in dipping sauces.

When foam rises to the top, skim it off with a ladle or spoon. The broth can be eaten as a soup after meat has been eaten.

For the Soy-Ginger Sauce: Whisk all ingredients together in a bowl. (Makes 1 cup)

This recipe yields 4 to 6 servings.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1A09) - from the TV - FOOD NETWORK"

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