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Sliced Beef Hotpot (Shabu-Shabu) Recipe

Sliced Beef Hotpot (Shabu-Shabu) Recipe

Ingredients :

    • 250 g (8 oz) shirataki noodles or glass noodles
    • 500 g (1 lb) beef tenderloin, thinly sliced
    • 300 g (10 oz) firm tofu, cubed
    • 8 fresh shiitake mushrooms, stems removed and discarded
    • 4 leaves Chinese cabbage
    • 120 g (4 oz) spinach leaves, rinsed and stalks removed
    • 2 small leeks, rinsed and thinly sliced diagonally
    • Sesame Sauce (see box)
    • 2 spring onions, thinly sliced
    • 1 quantity of ponzu dipping sauce
    • 120 g (4 oz) daikon, grated
    • 4-in piece konbu, wiped and cut in 4 strips
    • 1/2 teaspoon salt
    • 2 cups cooked udon noodles (optional)

Method :

    1. Blanch the shirataki noodles or glass noodles for 1 minute, drain, and cut into 10-cm (4-in) lengths. Arrange beef, shirataki noodles, tofu, mushrooms, cabbage, spinach, and leeks on a platter.
    2. Pour Sesame Sauce into a small bowl and garnish with spring onions. Set aside.
    3. Pour ponzu dipping sauce into a small bowl and garnish with grated daikon. Set aside.
    4. At the table, place 11/2 liters (6 cups) water and konbu into a hotpot on a table-top hotplate and bring to a boil over medium heat, and just before it boils, remove and discard konbu.
    5. Pour enough liquid over the ingredients in the casserole to almost cover and it let cook over low heat. Keep remaining liquid mixture hot over low heat.
    6. Arrange ingredients in four small batches – vegetables, shirataki noodles, and tofu – into a hotpot on a table-top hotplate. Each person cooks his or her own beef by holding a slice with chopsticks or a fondue fork and swishing the beef in the simmering stock for 10 to 20 seconds, dipping the cooked beef in the sauce of choice and seasoning with salt, as desired. As the other ingredients cook, people help themselves from the cooking pot, dipping the hot food into the sauce of their choice. Replenish the platter with more ingredients as required until all food is cooked.
    7. If serving udon noodles, when all the other ingredients are used up, cook them in the simmering liquid for 3 minutes. Ladle noodles into individual serving bowls.

Sesame Sauce is made by blending 100 g (3/4 cup) toasted white sesame seeds, 1 tablespoon miso, 1 tablespoon sugar, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons sake, 6 tablespoons soy sauce, 1 tablespoon prepared Japanese mustard and if desired, 3 tablespoons Basic Dashi Stock. Stir well to mix.

Serves 4
Preparation time : 30 mins
Cooking time : 20 mins