Shabu-shabu with beef and mushrooms – a detailed recipe cooking. 
Time: 1 hour. Complexity: easy Servings: 4 – 6 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 900 gr. cut into very thin slices (each slice approximately 20×8 cm.) premium marbled beef (put meat in the freezer for 20 minutes to make it easier to cut)
- 12 shiitake mushrooms (trim and wipe; if large, to cut in half)
- 6 diagonally chopped 4 cm long stalks of green onions or 8 to 10 feathers of green onions
- 2 diced 4 cm. Pieces of tofu
- 6 shredded leaves of Chinese cabbage
- 1 tbsp. grated giant white radish
- 1/2 tbsp. chopped green onions
- 1.5 tbsp. chicken broth
- Options for dipping sauces: Soya-Ginger Sauce (see recipe below)
- Ponzu
Soya-Ginger Sauce:
- 1/2 tbsp. soy sauce
- 1/4 Art. Mirina (sweet Japanese rice wine)
- 1/4 Art. rice vinegar
- 2 finely chopped stalks of green onions
- 2 tsp chopped fresh ginger
- 1/2 tsp hot red pepper flakes
- In a bowl, mix all the ingredients.
Recipes with similar ingredients: beef, shiitake mushrooms, onions green, Chinese cabbage (Napa), radish, soy sauce, mirin (rice wine), rice vinegar, ginger root, red pepper flakes tofu
Recipe preparation:
- On two large round dishes, lay the meat slices separately and vegetables. Pour chicken into a ceramic pot or fondue bowl broth for 2/3 of the volume and bring to a boil. Every eater takes meat and vegetables and “chatters” (shabu-shabu) back and forth in a pan until desired readiness. This dish is eaten during its preparation.
- Dip meat and vegetables in dip sauce. When the surface starts foam is formed, collect it with a towel or spoon. Bouillon can be eaten as soup, after the meat is eaten.
