Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shabu shabu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Shabu Shabu is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Shabu Shabu is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have shabu shabu using 6 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Shabu Shabu:
- Get 10 cm Kombu
- Take Water
- Make ready 600-800 g Beef (*very thinly sliced)
- Take Your favourite Dipping Sauce
- Take <Other Ingredient Suggestions>
- Prepare Wombok (Chinese cabbage), Mizuna, Lettuce, Spinach, Bok Choy, Carrot, Daikon, Tofu, Shiitake, Enoki, Shimeji, Harusame (Potato/Bean Starch Noodles)
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Steps to make Shabu Shabu:
- Fill a pot that you use for cooking (a clay pot is recommended) two-thirds full with Water and soak Kombu in the Water for at least 30 minutes. OR add 1 teaspoon Kombu Dashi powder.
- Prepare the ingredients and dipping sauce. Daikon and Carrot need to be sliced very thinly. I recommend using peeler to make noodle-like thin & long slices.
- Heat the water and remove the Kombu just before the water comes to a boil. Put a slice of beef in the boiling stock and swish it gently back and forth in the boiling soup until it changes colour. Enjoy the meat with dipping sauce.
- Cook other ingredients in the boiling stock as well. - *Skim off any foam or scum on the surface as you repeat cooking meat.
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