Recipe: Shabu Shabu
Summary: Shabu shabu is a Japanese hot pot and it is popular in Korea. Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a thin slice of beef in hot water. Each diner cooks raw beef and vegetable.
- Soup base anchovies 10
- Dried kelp (tashima) 5×5″
- 1t black pepper
- Thin sliced beef sirloin 1.5 lbs
- Chinese cabbage 1/4
- green onions
- baby bok choy
- soy sauce 6T
- lemon juice 3T
- sugar 1T
- ground radish 1T
- water 6T
- washabi 1T
- Boil dried anchovies and kelp in a big pot for 30 minutes and make the soup base.
- In a big plate, place thin sliced beef, Chinese cabbage, baby bok choy, mushrooms, green onions, or any vegetable you like.
- Add 3 cups of the soup to an electric pot and heat it. If you don’t have an electric pot, you can use any portable cooker to keep the soup hot.
- Mix soy sauce, lemon juice, sugar, ground turnip, and water and make the dipping sauce.
- Simply take the veggie and a slice of beef, swish them around in the hot soup from a few seconds for beef to a few minutes for vegetables.
- Take them out and dip them in the sauce.
Preparation time: 40 minute(s)
Cooking time: 40 minute(s)