Recipe: Perfect [Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables

[Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables. Shabu-shabu is a well-known Japanese hotpot as popular as Sukiyaki. Cook paper-thin beef slices and vegetables in broth and eat with tasty dipping sauces. While many of these hotpot dishes are from particular regions, there are several hotpot recipes that are considered to be commonly consumed at.

Shabu shabu is basically a Japanese style hot pot, when we were visiting China, we came across this hot pot restaurant that had a spicy and very flavorful broth, it was served in a cast iron pot that was like a pan but with high sides. The pan was decorated with an assortment of root vegetables, tofu, and. The vegetables are just as important as the meat because they will add their umami-rich juices to the broth that you will gratefully sip at the end of the meal. You can have [Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of [Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables

1. You need 600 grams of Very thinly sliced pork (for shabu-shabu).
2. Prepare 1 bag of Bean sprouts.
3. You need 200 grams of Daikon radish.
4. Prepare 100 grams of Carrot.
5. You need 100 grams of Mizuna greens.
6. You need 1 bunch of Mitsuba.
7. It's 2 of stalks Spring onion.
8. It's 100 grams of Enoki mushrooms.
9. It's of A.
10. It's 1500 ml of Water.
11. Prepare 100 ml of Sake.
12. Prepare 10 of cm Kombu.

The Japanese say that you first eat with your eyes, so the trick is to choose vegetables with different colors. The Japanese word shabu means "swish." Individual diners cook raw meat slices and vegetables by swishing them around in hot flavoured broth with chopsticks. The cooked meat and vegetables are then dipped a sauce called Ponzu. You're just a few tasty ingredients away from this simmering Japanese hot pot.

[Farmhouse Recipe] Shabu-Shabu with Shredded Vegetables instructions

1. Vegetables preparation Peel the daikon radish and julienne. Julienne cut the carrot. Cut the roots off from the mizuna greens and mitsuba, and chop into 5 cm lengths..
2. Remove stems from the enoki mushrooms, and separate them. Cut the white part of the Spring onion diagonally into thin slices..
3. Dashi stock preparation Add Ａ into a pot, and bring to a boil. Then take out the konbu seaweed..
4. Sauce preparation Use ponzu or sesame sauce as a sauce. This is a recipe for a sesame sauce.. https://cookpad.com/us/recipes/145845-sesame-sauce-for-shabu-shabu.
5. First, add the Onions into boiling dashi stock, and wave the pork slices inside the pot. Then wrap the onions with the pork And enjoy with ponzu..
6. Add the remaining vegetables and mushrooms, and dip in the sesame sauce or ponzu with the meat together. I recommend the sesame sauce for bean sprouts..
7. Add a little bit of Weipa (Chinese chicken soup base) into the dashi soup which contains plenty of vegetable extracts, and put the Chinese noodles in to finish up the meal. Enjoy the vegetable ramen..

Think thinly sliced pork, udon, tofu, vegetables and delicious homemade dipping sauces. Shabu Shabu. this link is to an external site that may or may not meet accessibility guidelines. Shabu Shabu means "swish swish" in Japanese. It's almost like a Japanese version of fondu - but definitely nothing like fast food. Traditionally you first eat the vegetables and beef, then you add the noodles to the broth once you've finshed the vegetables.