Shabu Shabu (Quick-Cooked Beef)

Ready in 1h

Try this Shabu Shabu (Quick-Cooked Beef) recipe, or contribute your own.


1/2 lb Watercress
1/2 lb Shirataki
Soy sauce
Lemon juice
1 lb Chinese cabbage
1/2 lb Enoki mushrooms
8 Whole shiitake mushrooms
1/2 lb Shimeji mushrooms
2 sl Kombu; (a sort of kelp)
1 lb Beef sirloin; thinly sliced
1 lb Tofu; 1"cubes, press, drain

Original recipe makes 4



Shabu-shabu means "swish-swish," referring to the swishing action when you cook a very thin slice of beef in hot water. On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a sort of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, youre set. On your table you should have: (for 4 people) Ingredients 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best. I MEAN VERY THIN (less than 1/16 inch) 8 shiitake mushrooms 1/2 lb enoki mushrooms 1/2 lb shimeji mushrooms 1/2 lb shirataki 1 lb chinese cabbage 1/2 lb watercress, to substitute for spring chrysanthemum leaves 1 lb tofu, cut in 1 in. cubes, pressed and drained any other ingredients you want to use Dipping sauce In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce. Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice. Enjoy! Copyright (c) Ken Iisaka. May be distributed freely provided this copyright notice is not removed. NOTES : Val?ries note: I decided to leave the recipe in its original form, and also put the ingredients in the Ingredient section for shopping list purposes. Recipe by: Ken Iisaka Posted to recipelu-digest by "Valerie Whittle" on Feb 15, 1998

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