Classic One Pot Cookery From Japan
I love this classic Japanese shabu shabu; it makes for a fun, interactive meal for dinner parties.
Japanese Shabu Shabu
Ingredients for dipping
- Thin slices of beef rib eye, 4 ounces per person
- Halved peeled and deveined shrimp, 2 ounces per person
- Napa cabbage
- Pea shoots
- Snap peas
- Snow peas
- Whole scallions
- Shiitake mushrooms
- Whole bunches of coriander
Stock for cooking Shabu Shabu (dashi)
- 4 quarts water
- 5 six-inch squares of dried kelp (kombu)
- 1 cup tightly packed katsuoboshi (dried bonito flakes)
- 1/2 cup premium Japanese soy sauce
- 1/4 cup lemon juice
- 1/2 cup freshly grated daikon radish
- 4 tablespoons minced scallion
- 2 teaspoons toasted sesame seeds
- 1 teaspoon togarashi (Japanese hot chile powder)
Bring the water and kombu to a boil over medium heat; this should take about 10-12 minutes. When about to boil, remove and reserve kombu. Add katsuoboshi and bring back to a boil, about 10-20 seconds. Turn off heat, skim foam and let stand 3 minutes.
Strain and use or refrigerate.
NOTE: To make a second stock for simmered dishes or recipes that require a less refined stock, simmer the used kombu and katsuoboshi in the same volume of water for 10 minutes. Strain and use or refrigerate.
For the Dipping Sauce
Combine the soy sauce and lemon juice. Reserve.
Combine daikon, scallion, toasted sesame seeds and togarashi in a mixing bowl. Reserve.
Place the daikon mixture into 4 small dishes. Pour equal portions of the soy mixture into the same bowls.
Place dashi/stock in electric skillet, bring to a simmer. Cook ingredients in the dashi at the table.
NOTE: I always make Japanese short grain rice seasoned with sesame salt and furikake to serve with this meal.