Japanese Shabu Shabu
Classic One Pot Cookery From Japan By Andrew Zimmern I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
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Cooking tools:
- Electric skillet
- Fine-mesh sieve
- Grater
- Ladle
- Slotted spoon
- Pot
- Stove
- Mixing bowl
- Dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- Thin slices of beef rib eye, 4 ounces per person
- Halved peeled and deveined shrimp, 2 ounces per person
- Carrots
- Napa cabbage
- Pea shoots
- Snap peas
- Snow peas
- Whole scallions
- Shiitake mushrooms
- Whole bunches of coriander
- 4 quarts water
- 5 six-inch squares of dried kelp (kombu)
- 1 cup tightly packed katsuoboshi (dried bonito flakes)
- 1/2 cup premium Japanese soy sauce
- 1/4 cup lemon juice
- 1/2 cup freshly grated daikon radish
- 4 tablespoons minced scallion
- 2 teaspoons toasted sesame seeds
- 1 teaspoon togarashi (Japanese hot chile powder)
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