Shabu-Shabu

Name: Shabu-Shabu
Yield: Makes 6 servings
Cuisine: Japanese
Ingredients: Two ¼- pound (120 g) pieces “pillow” tofu, cut into 1-inch (2.5-cm) squares; 6 medium scallions, trimmed and cut across into 1-inch (2.5-cm) lengths; 1 bunch edible chrysanthemum leaves or 2 small bunches watercress, top sprigs only, washed well; ½ pound (225 g) soba (buckwheat) noodles, boiled for 6 minutes and drained, optional; 6 medium scallions, trimmed and thinly sliced across; One 3- inch- (7.5- cm-) long 2- inch- (5- cm-) thick piece daikon [mouli], peeled and shredded; 8 medium shiitake mushrooms, stemmed, caps wiped clean and cut across into ½-inch (1-cm) strips; 12 leaves Chinese cabbage, cut across into ½-inch (1-cm) strips; Sesame Sauce; 1 pound (450 g) boneless New York strip (shell) steak (wing rib), well trimmed, sliced paper-thin, and cut crosswise in half (about forty-eight 2 x 4-inch [5 x 10-cm] pieces); One 4- inch (10- cm) square konbu (kelp); Ponzu Sauce

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Once I had the pleasure of going to Japan to judge an international culinary contest. The Japanese contestant was that great gentleman and chef, Shizuo Tsuji. While the shabu-shabu, an eaten made beef-and-vegetable meal, is my own version of this Japanese favorite, the sesame sauce is his, from Japanese Cooking: A Simple Art. Unfortunately,

Ingredients

Asia
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Japan
Stew
Main course

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