Beef Shabu Shabu
Categories: Japanese, Ethnic, Asian, Beef, Meat, Side dish
Yield: 4 servings
1 ea 3″ piece dried kombu a.k.a. kelp
1 lb Bok Choy B chopped
1/4 lb negi diagonally vut & thinly sliced
1 ea block cotton tofu cubed 1/2″
1 ea enoki mushroom cut in 1/2
1/4 lb. carrot, cut into thin round slices
1 1/2 lb. sirloin beef, very thinly sliced
Fill a deep electric pan or a medium skillet 2/3 full of water.
Soak your kombu in this water for 30 mins.
Arrange all your ingredients on a large platter.on your table table.
Heat water then remove kombu just before water beginss to boil.
Put a slice of beef in boiling soup then swish it gently for 8-10 secs.
Eat meat after first dipping it in your sauce.
Skim off any foam that may rise to water’s surface as you repeat cooking & eating meat.
Add your other ingredients in boiling soup then simmer for 2-4 mins.
Eat them by dipping into your sauce as well.
ORIGIN: Koniko Matsuhara, Ryuku-Okinawa-Japan, circa 2000