|
|
More: Hot
Pots 
|
6 servings
Ingredients: 2 pounds prime quality, well-marbled beef or lamb 12 shitake mushrooms, wiped and trimmed 6 long onions (naganegi), or 8-10 green onions 6 leaves Chinese cabbage 1 bunch edible chrysanthemum leaves (shungiku or kikuna), washed and trimmed 2 blocks of tofu (bean curd) 8 ounces bamboo shoot 1 cup grated giant white radish (daikon-oroshi) 4 inch square giant kelp (konbu) Ponzu Sauce (see below) Sesame Sauce "Goma-Dare (see below) Meat: Buy sirloin of beef Shabu Shabu, or Lamb loin rib. In either case, the meat should be well marbled, so it will be tender when cooked in boiling water. Have your butcher cut the meat into paper-thin slices, thinner than Sukiyaki slices. Individual slices should measure about 8"x3". This makes a convenient one-bit size. Shitake Mushroom: Get the fresh ones when is available. If only dried ones are available, soak in water until softened. Dried ones have stronger flavor, you may want to reduce the amount. Long Onions (or green onion): Cut diagonally into approx. 1 1/2 " long. Chinese Cabbage (or Napa Cabbage): Trim bottom of a Chinese cabbage and separate 6 whole leaves. Wash and cut into about 1 1/2" pieces. Edible Chrysanthemum leaves: If sprigs are extremely long, cut in half for easier handling when cooking. Tofu (bean curd): Cut tofu into 1 1/2" squares.
Procedure: 1. Arrange Platter: Arrange the slices of meat attractively on a platter so that each slice can be easily picked up with chopsticks or fork. Arrange vegetables on a second platter in the same way. 2. Cooking at the table: Put the giant kelp (konbu) in a large donabe casserole or hoko-nabe ( Mongolian Pot). Fill the bot pot 2/3 full of water. If kelp is not available, make a light vegetable broth. Romove kelp just before boiling point is reache. then simmer genty for 3 to 4 min. 3. Each dinner should have chopsticks or a fondu fork (long handle), two kinds of dipping sauce (Ponszu and Sesame sauce. Chopped green onion is added to sesame sauce. Grated daikon is added to the ponzu.) 4. Each diner picks up a piece of meat from the serving platter and swishes it to and fro, or shabu-shabuing, in the simmering broth till desired doness. You may alternate between meat and vegetable. 5. Skim off foam of the broth occasionally to deep it clear. 6. Ladle broth into bowls and serve leightly salted with a bit of chopped green onion at the end of the meal.
The bottled sesame and ponzu sauce in the market is tasty, very acceptable. But if you are interested in making your own sauce, here are the recipes: Sesame Sauce ( Goma-Dare) makes 2 1/2 cups Ingredients: 3 oz. white sesame seeds. 3/4 cup dashi (Japanese broth) 6 tbsp dark soy sauce 2 tsp mirin 1 tbsp sugar 1-2 tbsp sake Procedure: 1. Toast the white sesame seeds over medium heat. Be careful not to burn. Looking for brown color. 2. Grind toasted seeds in a suribachi (Japanese grinding bowl), or coffee grinder. 3. Add the remaining ingredients, and dilute with dash (chilled or room temperature, not hot). Stir well as you are adding each ingredients. Smooth out sauce with a spatula. 4. It may be stored up to 3 days in a tightly sealed container in the refrigerator. However, it is best with it is fresh. Stir before serving, since some of the sesame seeds may settled to the bottom. Ponzu Sauce makes about 2 1/2 cups Ingredients: 1 cup lemon juice or combination of lemon and lime juice. 1/3 cup dark soy sauce 1/3 cup rice vinegar 1 cup dark soy sauce 2 tbsp tamari sauce 3 tbsp mirin Procedure: Mix all ingredients together. Taste to adjust the proportion of ingredients.
Happy Cooking! |
More: Hot
Pots
"Shabu-Shabu"
- the hot pot meal