Main Course

Shabu-Shabu

Name: Shabu-Shabu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portioner
Cuisine: japanese
Ingredients: 400 g boneless ribeye very thinly sliced; 0,5 stk. napa cabbage cut into 2-inch pieces; 8 stk. shiitake mushroom stems removed; 100 g enoki mushroom separated; 4 stk. scallion cut into 2-inch pieces; 300 g tofu firm, cut into 1-inch cubes; 6 kop dashi stock; 10 g kombu dried kelp; 0,5 kop ponzu sauce; 0,5 kop sesame sauce

Shabu-shabu is a Japanese hotpot dish featuring thinly sliced meat and fresh vegetables cooked quickly in a savory broth. Diners cook their own food at the table, dipping each piece into flavorful sauces before eating. It is a communal and interactive meal perfect for sharing.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem

Allergenoplysninger: kan indeholde fisk, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

main

400 gboneless ribeye, very thinly sliced

vegetables

0,5 stk.napa cabbage, cut into 2-inch pieces
8 stk.shiitake mushroom, stems removed
100 genoki mushroom, separated
4 stk.scallion, cut into 2-inch pieces
300 gtofu, firm, cut into 1-inch cubes

broth

6 kopdashi stock
10 gkombu, dried kelp

dipping sauce

0,5 kopponzu sauce
0,5 kopsesame sauce

Udstyr

portable burner · serving platters · small bowls · chopsticks · large pot

Fremgangsmåde

Trin for trin

1
Arrange the very thinly sliced boneless ribeye and all the prepared vegetables (napa cabbage, shiitake mushrooms, enoki mushrooms, scallions, and tofu) attractively on separate platters and set aside.
Ca. 15 min.
Kokkens note: Slicing meat thinly is easiest when it's partially frozen.
2
In a large pot or hotpot, combine the dashi stock and kombu. Bring the broth to a gentle simmer over medium heat.
Ca. 10 min.
Kokkens note: Do not boil the kombu rapidly, as it can make the broth bitter.
3
Once simmering, remove the kombu from the pot.
4
Place the pot in the center of your dining table on a portable burner to maintain a gentle simmer throughout the meal.
5
Provide individual bowls for each diner, along with small dishes for the ponzu sauce and sesame sauce.
6
Diners will use chopsticks to pick up a piece of meat or vegetable and swish it in the simmering broth for a few seconds until cooked to their liking.
Kokkens note: Meat cooks very quickly, typically 10-20 seconds.
7
Once cooked, dip the item into either the ponzu sauce or sesame sauce before eating.
Kokkens note: Add harder vegetables like napa cabbage earlier to cook longer if desired.
8
Continue cooking and eating until all ingredients are enjoyed.
Ca. 20 min.
Kokkens note: The broth will become richer as more ingredients are cooked in it.

Bevar den gode smag

Opbevaring

Store any leftover cooked meat and vegetables separately in airtight containers in the refrigerator.

Genopvarmning

Reheat cooked ingredients gently in a microwave or by adding them back to hot broth.