Sliced Beef Hotpot (Shabu-Shabu)
Servings4
Prep Time30 minutes
Cook Time20 minutes
Ingredients
- 250g shirataki noodles or glass noodles8 oz
- 500g beef tenderlointhinly sliced, 1 lb
- 300g firm tofucubed, 10 oz
- 8 fresh shiitake mushroomsstems removed and discarded
- 4leaves Chinese cabbage
- 120g spinach leavesrinsed and stalks removed, 4 oz
- 2 small leeksrinsed and thinly sliced diagonally
- Sesame Saucesee box
- 2 Spring onionsthinly sliced
- 1 quantity of ponzu dipping saucepage 3
- 120g daikongrated, 4 oz
- 4-in piece konbuwiped and cut4 strips
- teaspoon ½salt
- 2cups cooked udon noodlesoptional
Instructions
- 1 Blanch the shirataki noodles or glass noodles for 1 minute, drain, and cut into 10-cm (4-in) lengths. Arrange beef, shirataki noodles, tofu, mushrooms, cabbage, spinach, and leeks on a platter.
- 2 Pour Sesame Sauce into a small bowl and garnish with spring onions. Set aside.
- 3 Pour ponzu dipping sauce into a small bowl and garnish with grated daikon. Set aside.
- 4 At the table, place 11/2 liters (6 cups) water and konbu into a hotpot on a table-top hotplate and bring to a boil over medium heat, and just before it boils, remove and discard konbu.
- 5 Pour enough liquid over the ingredients in the casserole to almost cover and it let cook over low heat. Keep remaining liquid mixture hot over low heat.
- 6 Arrange ingredients in four small batches—vegetables, shirataki noodles, and tofu—into a hotpot on a table-top hotplate. Each person cooks his or her own beef by holding a slice with chopsticks or a fondue fork and swishing the beef in the simmering stock for 10 to 20 seconds, dipping the cooked beef in the sauce of choice and seasoning with salt, as desired. As the other ingredients cook, people help themselves from the cooking pot, dipping the hot food into the sauce of their choice. Replenish the platter with more ingredients as required until all food is cooked.
- 6 If serving udon noodles, when all the other ingredients are used up, cook them in the simmering liquid for 3 minutes. Ladle noodles into individual serving bowls.
Recipe Notes
Sesame Sauce is made by blending 100 g (¾ cup) toasted white sesame seeds, 1 tablespoon miso, 1 tablespoon sugar, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons sake, 6 tablespoons soy sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock (page 4). Stir well to mix.
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