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Shabu Shabu

   

Dipping Sauces for Shabu Shabu

There are typically two sauces that accompany Shabu Shabu. One is roasted sesame sauce (known as “goma”; pictured above, left) while the other is a citrus-based soy sauce (ponzu shoyu) with grated radish and chopped scallions.

Shabu Shabu Recipe

Feel free to adapt the vegetables listed in (A) with your favourite seasonal ingredients.

Serves: 2

Prep Time: 30 mins

Ingredients

  • 200 thinly sliced beef (shabu shabu cut)

Soup base (dashi stock)

  • hot water
  • a piece of konbu (kelp) roughly 5cm by 8 cm

(A) Vegetables

  • 150 grams firm tofu cut to square pieces
  • a few leaves napa cabbage cut to bite-sized pieces
  • a handful Japanese shingiku (chrysanthemum greens; substitute with local 'tang oh')
  • 100 grams enoki mushrooms ends trimmed
  • 6 shiitake mushrooms stalks removed; make a 6-star pattern on each mushroom cap
  • 1 packet (200 grams) ito konyaku blanched in boiling water for 2 minutes, submerge cooked noodles in an ice water bath for a few minutes; drained
  • 5 grams black fungus soaked in hot water for a few minutes; discard tough portion on the fungus underside, drain and cut to smaller pieces
  • 1 Japanese scallion (negi) sliced thinly and diagonally
  • 8 thinly sliced carrots cut to flowers

(B) Ponzo Sauce Dipping

  • 2 tbsp grated daikon (white radish)
  • 2 tbsp chopped spring onions
  • 3 tbsp ponzo sauce

(C) Sesame Sauce Dipping

  • 4 tbsp roasted sesame sauce
  • 1/2 tbsp seasoned sushi vinegar
  • 1 tsp mirin

Directions

  1. Prepare vegetables in (A) and arrange in a platter. Prepare dipping sauces (B) and (C); divide into two portions.
  2. To make the soup base for shabu shabu, soak kelp in a soup pot of hot water for 15 minutes or until it is reconstituted. Bring the pot to a simmer and turn off the heat. Discard kelp.
  3. Enjoy shabu shabu by dipping beef slices briefly (seconds!) in the bubbling soup base and cooking the vegetables.

Noob Cook Tip

After you cooked all the meat and vegetables, add a bowl of cooked rice to the remaining broth, season with a bit of soy sauce and pour a beaten egg over the rice.

                                           

Leave a Comment





8 Responses to “Shabu Shabu”

  1. lyn — December 5, 2013 @ 9:29 am

    I like the new design! It looks pretty and sleek at the same time :-) I love shabu shabu but have never attempted to do it on my own. I must get one of those tabletop hotpot things first.

    Reply

  2. Ann Low — December 5, 2013 @ 12:52 pm

    Like your new layout, bright and spacious! Definitely can attract more readers than before :)
    Your shabu shabu looks very delicious too!

    Reply

  3. B — December 5, 2013 @ 12:53 pm

    A hot pot is comforting for the rainy season! The wagyu beef literally melts in your mouth while you savour its natural sweetness.

    Reply

  4. HoppingHammy — December 5, 2013 @ 8:57 pm

    The new design is beautiful! :) It’s simple, clean, and professional which matches the style of your photos and recipes! Shabu Shabu sounds delicious and it’s so nice to see your blog back and online once more! Great work!

    Reply

  5. juhuacha — December 5, 2013 @ 9:50 pm

    Love the new design. So glad that u are back with more mouth watering recipes.

    Reply

  6. tigerfish — December 6, 2013 @ 12:49 am

    Love your new site! Clean and neat!
    I did not know Sukiyaki is the sweeter version of hotpot :O
    To me, both Shabu Shabu and Sukiyaki are hotpots , so I am often confused.

    Reply

    • wiffy replied: — December 6th, 2013 @ 10:32 am

      I meant sukiyaki is the sweeter version of shabu shabu :)

      Reply

  7. Jennifer (Singapore) — December 11, 2013 @ 4:55 pm

    Thank you for the wonderful recipes. I love the new look.

    Reply