Main Course

Shabu-Shabu

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

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

main

400 gboneless ribeye, very thinly sliced

vegetables

0,5 stnapa cabbage, cut into 2-inch pieces
8 stshiitake mushroom, stems removed
100 genoki mushroom, separated
4 stscallion, cut into 2-inch pieces
300 gtofu, firm, cut into 1-inch cubes

broth

6 kopjedashi stock
10 gkombu, dried kelp

dipping sauce

0,5 kopjeponzu sauce
0,5 kopjesesame sauce

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

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

Opwarmen

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