What are the main ingredients needed to cook shabu-shabu/hotpot/onabe?



I just won an electric stove to place on the dinner table [like the ones in shabu-shabu restaurants]. My dad has been eating healthy foods lately. I was just wondering what the main ingredients for shabu-shabu are? As for the soup, what kind of flavor is prefered and where can I get them.
Doumo arigatou gozaimashita!
Gee thanks Angel! Basically, food or vegetables that cook easily, right? I heard people use tom yum soup too sometimes for onabe, and they usually add shrimp, red snapper, cuttlefish and fish balls too…
this is gonna be a tough one to choose from, since both are so detailed… Thank you!


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2 comments a "What are the main ingredients needed to cook shabu-shabu/hotpot/onabe?"

Shabu Shabu (Boiled Beef)
Shabu-shabu means “swish-swish,” referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do). Place a couple of slices of kombu (a type of kelp) and cover with cold water. Gently bring the water to a boil and remove the kombu just before it actually starts to boil. When the water is boiling very, very gently, you’re set.

On your table you should have: (for 4 people)

Ingredients:

1 lb very thinly sliced beef (sirloin), preferably grain-fed.
Beer-fed Kobe beef is the best. And I mean VERY THIN (less than 1/16 inch)
8 shiitake mushrooms
1/2 lb enoki mushrooms
1/2 lb shimeji mushrooms
1/2 lb shirataki
1 lb chinese cabbage
1/2 lb watercress, to substitute for spring chrysanthemum leaves
1 lb tofu, cut in 1 in. cubes, pressed and drained
any other ingredients you want to use

Dipping sauce:

In a small bowl, you should have 2 parts soy sauce and 1 part lemon juice, as a dipping sauce.

Simply take one of the items, swish it around in the hot water from a few seconds for beef to a few minutes for vegetables. Serve with hot steamed rice.

Shabu Shabu

Shabu shabu is one of Japan’s most popular dishes and is a glorified fondue. It consists of paper-thin slices of raw beef and raw vegetables, cooked by each diner at the table in a pot of hot broth. The name comes from the sound that is made as the meat is swished through the broth: ‘swish swish’.

2 cups (1 pint) cold water
3 ounces (85 grams) dried ‘kombu’ seaweed*
1 cup dried bonito flakes, optional*
8 ounces (225 grams) sirloin beef, sliced thinly
4 ounces (115 grams) shiitake mushrooms
4 ounces (115 grams) enoki mushrooms, stalks removed
4 ounces (115 grams) tofu, cut into chunks
1 bunch watercress, trimmed
Cooked sticky white rice
1 jar ponzu-joyu dipping sauce*

*Available at Asian grocery shops

Put the water in a pan and add the dried seaweed. Simmer over a medium heat for about 10 minutes. Pull out the kombu when the water starts to boil. To enhance the flavour you can add some dried bonito flakes 5 minutes before taking the kombu out. It is important not to let the water and kombu boil. Strain the broth, discarding the kombu and bonito flakes.
Place the beef between 2 sheets of cling film and bash with the back of a knife until it is very thin. Slice the beef into thin strips and place on a serving plate.

Bring the broth to the boil. Add the shiitake mushrooms, followed by the enoki mushrooms, then the tofu and finally the watercress. Serve this pan of boiling broth at the table immediately and get your guests to cook their beef by dipping it in the broth with chopsticks.

Give each guest a bowl of rice and a bowl for their broth, and a small dish of the ponzu dipping sauce.
(c) Jamie Oliver 2003

(*-*)

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