Shabu Shabu
INGREDIENTS
- 1 lb very thinly sliced beef (sirloin)
- 8 shiitake mushrooms
- 1/2 lb enoki mushrooms
- 1/2 lb shimeji mushrooms
- 1/2 lb shirataki
- 1 lb Chinese cabbage
- 1/2 lb watercress
- 1 lb tofu - cut in 1 inch cubes, pressed and drained
- 4 slices of kombu (Japnaese kelp)
- any other ingredients you want to use
Mix together: For Dip
- 2 tbs lemon juice
- 1 tbs soy sauce
Beef slices must be very thin, about 1/16 inch thick
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To prepare:
- Arrange a medium-sized pot to be place in the centre of dining table
- Place slices of kombu (Japanese kelp) and cover with cold water
- Gently bring the water to a boil and remove the kombu just before it
actually starts to boil
To serve:
- Allow each diner to cook their own meat by swirling meat in hot boiling water
- Provide diner with dipping sauce
- Serve with rice
Vegetable will take longer to cook in hot pot.
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