A Japanese variant on hot-pot cooking, shabu shabu is a common dish in Tokyo tourist hot spots and local Japanese neighborhoods (colloquially called "Little Tokyos" or "Japantowns") in countries such as the United States and Canada. This traditional recipe comes from Manhattan's En Japanese Brasserie.
- Yield: Serves 2
Source: The Martha Stewart Show, May 2010
- 1 (5- to 7-inch) piece fresh bamboo shoot or prepared bamboo, thinly sliced
- 1/2 cup nuka (Japanese rice bran)
- 1/2 hot red pepper, preferably taka-no tsume
- 10 cherry leaves
- 2 sakura no shiozuke (prepared pickled cherry blossoms)
- 1 (1/2-pound) Spanish mackerel filet, thinly sliced
- 6 (2-by-4-inch) pieces yuba (tofu skin)
- 1 bunch mizuna
- 2 pieces usu-age (fried tofu), each cut into 6 equal rectangles, then halved to form 12 triangles
- Sakuru Ponzu Dipping Sauce
If using fresh bamboo, fill a large pot with water and bring to a boil. Add bamboo shoot, nuka, and pepper; let boil for six hours, adding more water as necessary.
Fill a large bowl with water and add bamboo shoot to water. Place bowl under a faucet and let faucet run on low for 12 hours. Drain bamboo and thinly slice.
Fill a small saucepan with 2 cups of water; add cherry leaves and bring to a gentle boil. Add sakura no shiozuke.
Arrange mackerel, yuba, mizuna, bamboo shoot and usu-age on a serving platter. To eat, using chopsticks, gently swoosh mackerel, yubu, mazuna, bamboo shoot, or usu-age through the broth and dip into the sauce.