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Beef Shabu-Shabu

Prepare a special dinner with this warm and satisfying recipe from chef Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook.

  • Servings: 4
Beef Shabu-Shabu

Source: The Martha Stewart Show

Ingredients

  • 2 (6-inch) pieces kombu
  • 1 ounce harusame, soaked in water for 15 minutes
  • 1/2 pound firm tofu, cut into 4 pieces
  • 1/2 pound napa cabbage, sliced
  • 1 negi, sliced on an angle into 2-inch pieces
  • 3 1/2 ounces enoki mushrooms, trimmed and pulled apart
  • 4 ounces shiitake mushrooms (about 8 pieces, stems removed)
  • 1 teaspoon coarse salt
  • 1 pound strip loin or rib eye, sliced paper thin (1/16 inch), for serving
  • 1/2 pound spinach, stemmed, for serving
  • Sesame Dipping Sauce, for serving

Directions

  1. Place kombu on the bottom of a shallow 3 1/2-quart enameled cast-iron pot. Place harusame over kombu and top with tofu, cabbage, negi, and enoki and shiitake mushrooms, arranging each in a separate bunch in the pot. Add 8 cups of water and season with salt.

  2. Cover pot and bring to a boil over high heat on a portable burner set on a dining table. Reduce heat to medium and simmer for 5 minutes.

  3. Meanwhile, arrange meat, spinach, and sesame sauce on a serving platter. Uncover pot and add some of the meat slices, arranging in a single layer over other ingredients. Poach until rare or medium rare, 15 to 30 seconds. Dip into sesame sauce before eating. Add spinach and cook for 1 minute before eating. Continue cooking meat and spinach, adding more water as needed. Other ingredients in pot may also be eaten; dip in sesame sauce before eating.

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