How to Make Japanese Shabu Shabu? CiCi Li

Hot pot has always been my favorite. I started falling in love with Japanese hotpot or Shabu Shabu ever since I went to college California. There was a place called Shabu Way near my school. I would end up eating there about twice a week. Now that I know how to cook. Let’s take a look at how we can make Shabu Shabu at home.

Stock:
6 cups of water
1 kombu sheet
2 tablespoons of dried bonito flakes

Ponzu sauce:
1 lime
3 tablespoonsof soy sauce
1 tablespoon of mirin wine
1 tablespoon of sugar
2 ounces of grounded daikon radish
2 tablespoonsof minced scallions

White sesame sauce:
3 tablespoonsof white sesame paste
1/2 of atablespoon of soy sauce
1 tablespoon of mirin
1tablespoon of sugar
1 tablespoon of vinegar
1tablespoons of water

Ingredients:
2 shiitake mushrooms
6 leaves of Napa cabbage
6 pieces of soft tofu
10 ounces of beef slices
1 bunch of shungiku (edible chrysanthemum)
2 ounce dried kudzu starch noodles, soak in water for 10 minutes葛粉絲
1 bag of udon noodles

To make the stock, in a pot, add 6 cups of water, 1 kombu sheet, 2 tablespoons of dried bonito flakes (bonito flakes are smoked, dried, bonito fish, and they almost look like wood shavings), and boil it for 15 minutes. After the water is boiled turn to low heat. After 15 minutes, sift out everything.

To make my favorite ponze sauce (btw, I love ponze sauce, and I would even eat this sauce with dumplings.), in a bowl, squeeze one lemon (I love the taste of lemon better but you can also use lime here.) 3 tablespoons of soy sauce, 1 tablespoon of mirin wine, 1 tablespoon of sugar, and mix well. While we eat the shabushabu, we can also add some grounded daikon radish and minced scallions.

To make the sesame sauce, add 3 tablespoonsof white sesame paste (I got this one from Mitsuwa.), 1/2 of a tablespoon of soy sauce, 1 tablespoon of mirin, 1tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoons of water, and mix well.

Now that most of the preparation work is done. We can sit down and enjoy it. Well, I guess I don’t have a chair here but it’s ok. We are going to start by adding the harder texture or more durable items first. Like someshiitake mushrooms, Napa cabbage leaves, and soft tofu. We can swish each slice of meat as we eat. Also add shungiku when we want to. Lastly, we are going to add some kudzu starch noodles and udon noodles.

Stay in touch with CiCi:
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