Main Course

Shabu-Shabu

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

Oryginalny przepis autorstwa Forkin

Łączny czas: 50 min
Porcje: 4
Trudność: Średni

Informacja o alergenach: może zawierać ryby i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

main

400 gboneless ribeye, very thinly sliced

vegetables

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

broth

6 szklankadashi stock
10 gkombu, dried kelp

dipping sauce

0,5 szklankaponzu sauce
0,5 szklankasesame sauce

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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