Shabu shabu

What does shabu shabu sound like to you? Japanese love onomatopoeia, we have so many ‘sounding’ words it’s just not funny.This is a one of them. It describes a stirring motion or rinsing something in water. Also it is the name of the meal (Japanese hot-pot) "Shabu shabu". I am sure many people have already come across this dish by now but how many people have actually cooked it at home? It's very easy to cook and healthy but quite filling. All my family loves it, especially on a cold winters night. I have had a few successful dinner parties out of it, too.

Because we are very lucky to live in one of the largest meat consuming countries in the world, the cost of meat is much kinder to our wallet than in Japan for sure. So why not try it at home? One thing though, it is very handy to have a gas cooking stove (the ones you take to a camp would be fine), it makes it easier to cook and keep hot (Just be careful when you are cooking around children. Make sure someone is always in charge of the hot pot on the table) 

But don't despair if you don't have a gas stove, you can still cook it on a normal stove top.  However, it is nice to keep cooking while you are eating and chatting...it’s like a never ending hot pot, just like magic!

Shabu shabu (for four)

Ingredients:

6-8 Chinese cabbage leaves, cut them into about 5cm width

Half bunch of spring onions, chop them into about 5cm width

8-10 Fresh shiitake mushrooms, remove stalks and either you cut them in half 

         or slice (it's up to you). If you are using dried ones, soak them in hot water 

         for about 10 minuets. Keep the juice as a soup stock and add it into the pot later.

500g Thin sliced beef* (scotch fillet or wagyu would be nice). 

         Place meat individually in layers on a plate so it’s easy to pick up when you 

         serve them. I often cut them in half (meat slice can be too big)

200g Firm tofu**, cut them into about 3cm cubes

1 packet of Shirataki^ (potato noodles), open the packet and rinse with 

         water and drain 

Dried Konbu# (kelp), cut it in about 5cm  

Prepare all ingredients, wash and chop. Place all ingredients except meat nicely in the earthen pot (see picture) and leave it aside (I used earthen pot but you can use any big pot).

Fill water in a middle size pot and add konbu. Turn the stove on. Before the water boils, take konbu out from the pot. Pour this soup stock gently into the earthen pot then put it on the stove with the lid on.

Turn the stove on medium heat, cook it about 15 to 20 minutes. Check when the chinese cabbage leaves become transparent then it’s ready.

Miso dipping sauce:

3 tbsp white roasted sesame 

4 tbsp miso

3 tbsp brown sugar

3 tbsp white vinegar

2-3 tbsp water

Use suribachi to grind the sesame, then add miso, sugar and vinegar. Mix well, then add water little by little. Taste it until the sauce becomes a bit runny (see picture above). If you like extra sauce, you can always make double amount in case you run out during the dinner. 

Gather everyone at the table. Give each person a bowl with miso dipping sauce. One person should be in charge of the meat tray. Use saibashi (long cooking chop sticks) then drop the meat in at each corner (where people are sitting). So each person can pick meat up at the timing of how they like the meat to be cooked 

(rare or well done). Grab the meat with a pair of chop sticks and do a swimming like motion (see picture below) in the pot "shabu shabu" then pick the meat up. Then dip it into a miso dipping sauce with all the other vegetables.

Everyone will have fun with "shabu shabu" and it keep’s everyone warm and full. Great comfort food!

*You can get them already sliced and packed ones at a Japanese grocer or Chinese butcher (They are often frozen). 
^You can buy it at Japanese grocer.

** To scoop tofu up from the pot is a one of the hardest things. A ladle type strainer can be useful.

#You can buy it at a Japanese grocer. They are good for making soup stocks.

* For Japanese readers: link to bakewitheri

   http://bakewither.exblog.jp/