Japanese Fondue (Shabu-Shabu) | RICARDO
For prime fondue inspiration, we looked to traditional Japanese hot pot, shabu-shabu—a dish whose name comes from the sound of ingredients being stirred and cooked in dashi.
Keywords
- japanese shabu shabu
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- shabu shabu fondue
- japanese recipes
- fondue recipes
- fondue
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Cooking tools:
- Fondue pot
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Fondue fork
- Serving bowl
- Ladle
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 4 cups (1 litre) low-sodium chicken broth
- 1 can (10 oz/284 ml) concentrated beef broth
- 1 tbsp (15 ml) soy sauce
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, peeled
- 1 nori seaweed sheet
- 4 carrots, peeled and cut into 2-inch (5 cm) sticks
- 1 lb (450 g) fondue beef
- 1/2 lb (225 g) soba noodles, cooked al dente and lightly oiled
- 1/2 lb (225 g) small shiitake mushrooms
- 1 cup (25 g) baby spinach
- 2 green onions, cut into 2-inch (5 cm) sections
- Ponzu sauce
- Wasabi (optional)
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