Shabu Shabu is one of the easiest and most satisfying meals on a cold, winter day. The name of this meal comes from the sound the thin pieces of beef or pork makes when you swish it in the hot water (do you hear it? shhhhhaabu shhhhaabu). Although you can make this anywhere you live, there is no better place to find shabu shabu beef than in Japan, where beef marbling is king. Like my husband and I like to say, “Fat is goooood!”
Ingredients (for 2):
3/4 pint water
5″x5″ piece of dried kelp
1 pound beef or pork, sliced very thinly
1/2 package tofu, drained and sliced into 1″ thick pieces
Package of mushrooms (enoki or shiitake)
1/8 Napa cabbage leaves, washed and cut into 2″ pieces
1 package harusame noodles
For the sauce:
Ponzu or peanut sauce
1. Let kelp sit in a pot of water for 10 minutes. Heat the water to a boil with the lid on. When water starts to boil, remove the kelp.
2. Place the vegetables and meat on separate plates. Place the pot of boiling water over a portable cook top on a table. Put the vegetables into the pot in small serving sizes. As it is ready, remove the vegetables and dip it into your sauce.
3. To cook the meat, hold a slice of meat with your chopsticks and wave it back and forth slowly through the water until it is cooked to your liking (pork should be fully cooked). Remove it from the water, dip it into your sauce, and eat!
4. To make the sauce, add grated daikon and garlic to ponzu sauce in one bowl. In another bowl, add the peanut sauce. Dip your vegetables and meat in sauces as you like.