Shabu-shabu, one of the most popular dishes in Japan, presents another fondue option when the dish is eaten in the process cooking. It consists of sliced raw beef chopped very thin, like paper, and the raw vegetables that everyone cooks party right at the table in a pot with hot broth. The name of the dish comes from the sound you hear when rinse the meat in the broth: Squish-Squish. After that, ready pieces of food are dipped in Ponzu sauce. From the remaining broth is prepared суп с лапшой. 
Time: 30 мин. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 85 gr. dried seaweed “kombu”
- 1 tbsp. dried flakes of tuna bonito
- 225 gr. thinly sliced beef tenderloin
- 115 gr. shiitake mushrooms
- 115 gr. winter mushrooms without legs
- 115 gr. sliced tofu cheese
- 0.5 l cold water
- 1 bunch of watercress (cut off the ends)
- Boiled glutinous white rice
- 1 can of Ponzu dip sauce
Recipes with similar ingredients: seaweed, tuna, beef, shiitake mushrooms, honey mushrooms, watercress, rice, tofu
Recipe preparation:
- Pour water into the pan and place the dried seaweed. Heat over medium heat for about 10 minutes. Take out the combo when water will begin to boil. To enhance the aroma, you can add a few flakes of dried bonito tuna in 5 minutes. before you take a combo. It is important not to let the water from the kombu boil. Strain the broth throw away the combo and bonito flakes.
- Put the beef between 2 sheets of cling film and beat back of the knife until the meat becomes very thin. Chop beef into thin strips and place no serving plate. Bring the broth to a boil. Put shiitake mushrooms, then winter honey mushrooms, then tofu and, finally, watercress. Put this right away a pot of boiling broth on the table and invite your guests cook meat by dipping it into the broth on sticks. guest a bowl of rice and a bowl for the broth, as well as a small bowl with Ponzu dip sauce. Do not forget sake or Japanese beer.
