Recipe

Shabu-shabu

Oct 31, 1974 1:00pm
  • 30 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Shabu-shabu
  • 300 gram firm tofu
  • 400 gram fresh gelatinous noodles, drained
  • 12 fresh shiitake mushrooms (180g)
  • 600 gram beef eye fillet, sliced thinly
  • 4 tiny leeks (320g), halved lengthways, sliced diagonally into 2cm pieces
  • 6 wombok (napa cabbage) leaves, chopped coarsely
  • 100 gram bamboo shoots, sliced thinly
  • 12 small pieces decorative wheat gluten (fu)
  • 4 green onions, chopped finely
  • 1 quantity ponzu sauce
  • 10 centimetre piece kelp (konbu), cut into quarters
  • 1.5 litre (6 cups) water
Red maple radish
  • 120 gram daikon, peeled
  • 4 hot dried red chillies, seeded

Method

Shabu-shabu
  • 1
    Press tofu between two chopping boards with weight on top, raise one end; stand 25 minutes. Cut tofu into 2cm cubes.
  • 2
    Rinse noodles under hot water, drain; cut into 20cm lengths.
  • 3
    Discard mushroom stems; cut a cross in the top of caps.
  • 4
    Arrange beef, tofu, vegetables and decorative wheat gluten on a platter.
  • 5
    Make red maple radish. Using a chopstick, poke four holes in one end of daikon; insert a chilli into each hole. Grate daikon and chillies in a circular motion with a Japanese or fine-toothed grater. Squeeze out excess liquid
  • 6
    Divide ponzu sauce amoung individual serving dishes; place mound of red maple radish on sauce.
  • 7
    Make a few cuts along edges of kelp; place in 2-litre (8-cup) flameproof dish or pot with 1.125 litres (4½ cups) of the water. Bring to the boil. Remove kelp just before water boils. Reduce heat; simmer 4 minutes.
  • 8
    Add a selection of ingredients from platter to the broth. As soon as they are cooked, remove and dip in red maple radish and ponzu sauce. Add more ingredients and remaining water as required. Skim surface of broth periodically to remove scum.

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