Kicchiri Kitchen: Shabu-shabu (ã—ゃã¶ã—ゃã¶)
I love this style of cooking in Japan. It is wonderful to all sit around the hot pot and enjoy cooking and eating together. This dish’s name comes from the sound of the meat or fish swishing in the water as it is cooked.
Ingredients
Serves 3-4
300-500 grams pork, beef or white fish – eg. sea bream (Tai)
1/4 chinese cabbage (hakusai)
1 packet of tofu
2 leeks
1 packet enoki mushrooms
1 packet shimeji mushrooms
1 packet of maitake mushrooms
1 bunch of mitsuba
2 pieces of kelp – 2cm by 2cm squares (konbu)
sauces – you can buy these ready made or make them:
ponzu – soy sauce, vinegar and yuzu juice (Japanese lime)
sesame sauce (gomadare) – sesame paste, vinegar, salt and pepper
seasoning – you should put these in a bowl and eat them with the meat and vegetables:
radish with spice and green onions (momojioroshi): 1/2 Japanese radish (daikon) grated mixed with Japanese red pepper spice ( 一味 ichimi ), 1/4 bunch spring onions chopped finely.
1. Cut the cabbage into 4-5cm wide pieces
2. Slice the leek diagonally
3. Cut the tofu into 8 pieces
4. Cut the stems/roots off of all the mushrooms and divide into bite sized pieces
5. Fill the pot 3/4 full of water, add the kelp pieces and bring it almost to the boil
6. Take the kelp pieces out just before it boils
7. First put some of the meat/fish into the pot, when cooked dip it in one of the sauces and then in the seasoning
8. Next cook some vegetables, when cooked dip them in one of the sauces and then in the seasoning
9. Eat as you go and alternate between the meat and vegetables
