Main Course

Shabu-Shabu

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

Izvorni recept autora Forkin

Ukupno vrijeme: 50 min
Porcije: 4
Težina: Srednje

Informacije o alergenima: može sadržavati riba i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

main

400 gboneless ribeye, very thinly sliced

vegetables

0,5 komnapa cabbage, cut into 2-inch pieces
8 komshiitake mushroom, stems removed
100 genoki mushroom, separated
4 komscallion, cut into 2-inch pieces
300 gtofu, firm, cut into 1-inch cubes

broth

6 šalicadashi stock
10 gkombu, dried kelp

dipping sauce

0,5 šalicaponzu sauce
0,5 šalicasesame sauce

Oprema

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

Postupak

Korak po korak

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.
Oko 15 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Napomena kuhara: Meat cooks very quickly, typically 10-20 seconds.
7
Once cooked, dip the item into either the ponzu sauce or sesame sauce before eating.
Napomena kuhara: Add harder vegetables like napa cabbage earlier to cook longer if desired.
8
Continue cooking and eating until all ingredients are enjoyed.
Oko 20 min
Napomena kuhara: The broth will become richer as more ingredients are cooked in it.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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